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Cebo 50% Iberian Ham - Boneless

Regular price
59,13 €
Regular price
Sale price
59,13 €
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  • Cebo 50% Iberian breed

  • Curing time +24 months

  • It does not contain ingredients that cause allergies.

Half a piece of boneless Cebo Iberian Ham. Take advantage of the convenience of having a great boneless Iberian ham to divide it and cut it to your liking. With this half piece boneless by the expert hands of our master ham cutters you will be able to enjoy the intense flavour of the best Iberian ham, with all the quality of Enrique Tomás.

  • Delivery in 24-48 hours on the peninsula

  • Returns in 7 days from receipt of the product

1/2 Jamón de Cebo 50% Ibérico - Deshuesado - Enrique Tomás
1/2 Jamón de Cebo 50% Ibérico - Deshuesado - Enrique Tomás
1/2 Jamón de Cebo 50% Ibérico - Deshuesado - Enrique Tomás
1/2 Jamón de Cebo 50% Ibérico - Deshuesado - Enrique Tomás


Boneless pieces

The pieces of boned ham are ideal for storage in a more comfortable way, or to have it vacuum-packed and thus extend its life span. If you want a boned or whole piece, in Enrique Tomás you will be able to find it, our catalogue of boned pieces is made up of six half pieces: paleta Gran Reserva, de Iberico de cebo or Iberico de Bellota and  Jamón Gran Reserva, Iberico de cebo o Iberico de Bellota. Each one is approximately 1.7-1,8 kilograms net, although it must be taken into account that the weight will be greater or smaller depending on the size of the leg or ham shoulder from which it is obtained.

Jamón Iberico de Cebo

The Jamón Ibérico de cebo is made with one of the most outstanding products of the Spanish gastronomy: the Iberian pig, a breed that is only found in the peninsula of the same name. In Enrique Tomás we want to exalt to the maximum this delight, for that reason we offer a product of very high quality, elaborated from the hind leg of Iberian pigs fed with feed, cereals and grass and cured during 24 months.

The Iberian pig is a unique breed in its species and only present in Spain and Portugal. Its genetics allow it to infiltrate fat into the muscle, giving its flesh white streaks and a unique taste and juiciness.

In Enrique Tomás we want to exalt this product to the maximum, that's why we offer a high quality Jamón Ibérico, elaborated after an exhaustive selection of the best specimens, with a rigorous cooking and a strict curing process in which all the conditions are guaranteed to obtain, finally, a perfect and delicious jamón to the palate.

What is a Jamón and how is it made?

A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The “cook” (the expert as we call them here) makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat the leg has, the less salt it absorbs and the sweeter it gets. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the cook decides to extend this period, the jamón will be tastier. From that moment on, depending on the type of jamón we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special cellar to dry until it is optimum for consumption.


Nutritional Information

Nutritional Information (per 100g of product):

  • Energetic Value (KJ/kcal): 1261KJ / 303kcal
  • Fat: 19.2g
    • of which saturated fatty acids: 7.81g
  • Carbohydrates: 0.1g
    • of which sugars: <0.1g
  • Proteins: 32.3g
  • Salt: 4.86g

Non-GMO (Genetically Modified Organisms Free)


Keep refrigerated between 0 - 5ºC. Necessary to maintain the organoleptic and microbiological qualities of the product.


For our return and refund policy click here.


    Cerdo de cebo Ibérico de raza Ibérica



    Curing time +24 months


    Deboned piece



    It does not contain ingredients that cause allergies.