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Cebo de Campo 50% Iberian Ham Shoulder - Sachet 80gr

Regular price
9,64 €
Regular price
Sale price
9,64 €
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  • Cebo de campo 50% raza ibérica

  • Food: Feed + Cereals + Herbs + Wild plants

  • Curing 24 months

  • May contain traces of milk protein and soy protein.

A sachet with sliced ham ready to open and enjoy with 80 grams of the best quality Enrique Tomás Iberian Cebo de Campo ham shoulder. All the “cebo de campo” products are obtained from Iberian pigs that have been fed in a controlled manner, following three stages of feeding which include feeding with feed and cereals and a period of freedom in the pastureland.

  • Delivery in 24-48 hours on the peninsula

  • Returns in 7 days from receipt of the product

Cebo de Campo 50% Iberian Ham Shoulder - Sachet 80gr
Cebo de Campo 50% Iberian Ham Shoulder - Sachet 80gr


Cebo de campo

Cebo de Campo is a new type of Jamón Ibérico that we offer at Enrique Tomás and which, like all our products, has a high quality, an impeccable selection process and a flavour that you will enjoy as never before. Maintaining all the characteristics of the already known jamón ibérico de cebo, the pigs destined to produce Iberian hams and ham shoulders of cebo de campo have gone through a controlled feeding in three phases: feed and cereals, released into the pastureland with wild and natural feeding, and finishing of fattening with feed and cereals again.

You will be able to identify the Iberian products of Cebo de Campo with the characteristic sign of Enrique Tomás plus the green label. The unique flavour of this range of products, previously known as 'recebo' has been renamed 'Cebo de Campo' and the final result is a gastronomic marvel that is unrivalled.

What is a Paleta and how is it made?

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

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The cook 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 get. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the chef decides to extend this period, the ham shoulder will be tastier. From that moment on, depending on the type of ham shoulder, 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 celler until it is optimum for consumption.

Jamón in all formats

At Enrique Tomás we want jamón to be present in your home and that is why we offer you a whole range of Iberian products in the most comfortable and practical formats you will find on the market.

Vacuum packed sachets: 80 grams of the best Iberian products. The quantity is ideal for you to enjoy the jamón, paleta (ham shoulder) or sausage at its ideal point, without the fear of not eating it in time and drying it out. An unbeatable way to encourage you to try a product without having to buy large quantities.

Packs: in Enrique Tomás we also offer the possibility of buying different savings packs and "travel" packs in which you will not only find a way to save, but you will also have the security of having all the Iberian ham or ham shoulder you want in comfortable vacuum packs to be consumed at your own pace and whim.

Boneless piece: if you have your own slicer at home, we offer you the possibility of buying the best Jamón Ibérico, boned by our experts, so that you can finish slicing yourself, in the comfort of your home.

Whole piece: for experts and Jamón lovers, nothing better than a good “pata” at home to cut, eat and share. You can also get a whole Jamón Ibérico and enjoy all its flavour as a Jamón artist.



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

Protein 29 g

Salt 4.6 g


Store 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.


    Ibérica de Cebo de Campo


    Food: Feed + Cereals + Herbs + Wild plants


    Curing 24 months






    May contain traces of milk protein and soy protein.