{"product_id":"medio-jamon-de-cebo-de-campo-50-raza-iberica-deshuesado","title":"1\/2 Boneless Cebo de Campo Ibérico Ham (50% Ibérico Breed)","description":"\u003ch2 data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eBoneless Pieces\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"6\"\u003eBoneless ham pieces are ideal for convenient storage or for keeping vacuum-packed to extend their shelf life.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003eWhether you are looking for a boneless or a whole piece, you will find it at Enrique Tomás. Our boneless catalog features six half-pieces: Gran Reserva, Cebo Ibérico, or Bellota Ibérico shoulder (\u003ci data-path-to-node=\"7\" data-index-in-node=\"196\"\u003epaleta\u003c\/i\u003e), as well as Gran Reserva, Cebo Ibérico, or Bellota Ibérico ham (\u003ci data-path-to-node=\"7\" data-index-in-node=\"268\"\u003ejamón\u003c\/i\u003e).\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003eEach piece weighs approximately 1.7–1.8 net kilograms, though please note that the weight may vary slightly depending on the size of the original leg or shoulder.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"10\"\u003e\u003cb data-path-to-node=\"10\" data-index-in-node=\"0\"\u003eCebo de Campo Ibérico Ham (50% Ibérico Breed)\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"11\"\u003eThe \u003ci data-path-to-node=\"11\" data-index-in-node=\"4\"\u003e50% Ibérico Breed Cebo de Campo Ham\u003c\/i\u003e is a unique category of Ibérico ham offered at Enrique Tomás. Like all our products, it stands out for its high quality, meticulous selection process, and an exceptional flavor that will let you enjoy ham like never before.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12\"\u003eWhile retaining all the beloved characteristics of our traditional \u003ci data-path-to-node=\"12\" data-index-in-node=\"67\"\u003eJamón Ibérico de Cebo\u003c\/i\u003e, the pigs selected for \u003ci data-path-to-node=\"12\" data-index-in-node=\"112\"\u003eCebo de Campo\u003c\/i\u003e undergo a controlled three-stage feeding process: feed and grains, a free-range phase with natural wild grazing, and a final fattening stage again with feed and grains.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13\"\u003eYou can identify our \u003ci data-path-to-node=\"13\" data-index-in-node=\"21\"\u003eCebo de Campo Ibérico\u003c\/i\u003e products by the signature Enrique Tomás seal along with the green label. Treat yourself to the unique taste of this range—formerly known as \u003ci data-path-to-node=\"13\" data-index-in-node=\"183\"\u003erecebo\u003c\/i\u003e, now rebranded as \u003ci data-path-to-node=\"13\" data-index-in-node=\"208\"\u003eCebo de Campo\u003c\/i\u003e—resulting in an unmatchable culinary masterpiece.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003eWhat is ham (\u003ci data-path-to-node=\"15\" data-index-in-node=\"13\"\u003ejamón\u003c\/i\u003e) and how is it made?\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"16\"\u003eA ham (\u003ci data-path-to-node=\"16\" data-index-in-node=\"7\"\u003ejamón\u003c\/i\u003e) is the result of salt-curing the hind leg of a pig. Depending on the breed and diet of the pig, the curing time and final flavor profile vary substantially.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17\"\u003eDue to the large amount of meat on a single leg, you will experience different flavors throughout the cut: the \u003ci data-path-to-node=\"17\" data-index-in-node=\"111\"\u003emaza\u003c\/i\u003e (main cushion) is the tenderest part, the \u003ci data-path-to-node=\"17\" data-index-in-node=\"158\"\u003econtramaza\u003c\/i\u003e (rump) is the most flavorful, and the meat becomes richer and more intense as you approach the bone.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18\"\u003eOnce the leg is ready, the first step is preparing it for salting. The master cureman makes a V-shaped cut on the rind and decides how much external fat to leave.\u003c\/p\u003e\n\u003cp data-path-to-node=\"19\"\u003eThe more fat it retains, the less salt it absorbs, resulting in a sweeter taste. After this initial preparation, the leg is buried in salt for an average of two weeks. If the master cureman decides to extend this period, the ham will develop a richer, more robust flavor. From that moment on, depending on the type of ham, the characteristics of the leg, and the intended flavor profile, it hangs in the drying cellar until it reaches peak ripeness for consumption.\u003c\/p\u003e","brand":"Enrique Tomás","offers":[{"title":"Default Title","offer_id":54747709964629,"sku":"6302","price":174.37,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/9387\/5797\/products\/12-jamon-de-cebo-50-iberico-deshuesado-204580.jpg?v=1699388336","url":"https:\/\/enriquetomas.com\/en-eu\/products\/half-cebo-de-campo-iberico-ham-50-percent-boneless","provider":"Enrique Tomás","version":"1.0","type":"link"}