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Hamper Pairing Fino Harveys con cebo de campo

Regular price
44,26 €
Regular price
Sale price
44,26 €
Taxes included. Shipping calculated at checkout.
  • Cebo de campo 50% raza ibérica

  • Feeding: Feed + Cereals + Herbs + Wild Plants.

  • Cure +18 months

  • May contain traces of milk protein and soy protein.

An ideal basket to give as a gift, for the commitments of the Christmas holidays every year, for a gift that will really surprise. With the right pairing of a fine jérez, ideal to enjoy the ham.

  • Delivery in 24-48 hours on the peninsula

  • Returns in 7 days from receipt of the product

Cesta Maridaje Fino Harveys con cebo de campo  45.00
Cesta Maridaje Fino Harveys con cebo de campo  45.00


This Pairing Basket contains:

  • 3 packets of 50% Iberian Field-Fed Bait Shoulder Ham by Enrique Tomás.
  • Harveys Fino Wine.
  • 2 bags of 25g Sevillian breadsticks.

About the Shoulder Ham:

The Field-Fed Bait Iberian Ham is a new type of Iberian ham that we offer at Enrique Tomás, and like all our products, it boasts high quality, impeccable selection process, and a flavor that will make you enjoy like never before. Maintaining all the characteristics of the well-known Iberian Cebo Ham, the pigs destined to produce field-fed bait hams and shoulders have undergone a controlled diet in three phases: feed and cereals, a phase of freedom with wild and natural feeding, and a final fattening stage with feed and cereals once again.

You can recognize Field-Fed Bait Iberian products by the characteristic Enrique Tomás seal plus the green label. Dare to taste the unique flavor of this product range, previously known as "recebo," which has been renamed Field-Fed Bait, and the end result is a gastronomic wonder that has no comparison.

What is a Shoulder Ham and How is it Made?

A shoulder ham is the result of curing the front leg of a pig in salt. Its flavor is more intense than that of ham because there is the same amount of bone and much less meat than in a ham. It requires less curing time than ham.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The chef makes a V-cut on the pig's rind and decides how much external fat to leave. The more fat it has, the less salt it will absorb and the sweeter it will be. Once the preliminary operation is completed, the leg is buried in salt for about two weeks on average. If the chef decides to extend that period, the shoulder ham will be tastier. From that moment on, depending on the type of shoulder ham we are going to make, the leg will be hung in the drying room until it is optimal for consumption.

About the Harveys Fino Wine Pairing:

The secret to its beauty is the versatility of its style. It is subtle, balanced, very dry in the mouth, but at the same time, very harmonious. Its flavor makes it a safe bet.

This dry wine is made from 100% Palomino grapes selected from the Macharnudo vineyard (Superior Jerez). It is one of the Premium wines from Harveys in the Jerez region, and its Solera was established in 1953.

Format: 50 cl



Energy Value (KJ/kcal)

1768 KJ

422 kcal

Fat 34 g

of which:

  • Saturated Fatty Acids 14 g

Carbohydrates 0 g

of which:

  • Sugars 0 g

Proteins 29 g

Salt 4.6 g


Keep refrigerated between 3 - 8ºC. Necessary to maintain the organoleptic and microbiological qualities of the product. Once opened, keep refrigerated for a maximum of 3 days.


For our return and refund policy click here.



    Feeding: Feed + Cereals + Herbs + Wild Plants.


    Cure +18 months





    May contain traces of milk protein and soy protein.