JAMÓN DE CEBO DE CAMPO 50% RAZA IBÉRICA - Enrique Tomás

Collection: 50% IBERIAN CEBO DE CAMPO HAM

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If you want to acquire a high-quality Iberian ham at a more affordable price than the bellota variety, the Iberian cebo de campo ham is the ideal choice. Classified as a 4-star premium product, this ham stands out with its vitola and its bottle-green band. To easily, safely, and quickly purchase your Iberian cebo de campo ham, you can do so through the Enrique Tomás online store.

The Iberian cebo de campo ham offers an exceptional gastronomic experience without compromising on quality. Its unique flavors and aromas result from careful selection and a curing process that guarantees an unparalleled texture and taste. At Enrique Tomás, we are committed to providing you with access to high-quality gourmet products, and the Iberian cebo de campo ham is a perfect option for those seeking a top-notch culinary experience without breaking their budget. Discover the pleasure of savoring this authentic treasure of Spanish gastronomy!

FREQUENTLY ASKED QUESTIONS

WHERE CAN I BUY ENRIQUE TOMÁS IBERIAN CEBO DE CAMPO HAM?

You can purchase it at Enrique Tomás' delicatessen stores in the country where you live within the European Union or through our online store. There, you can choose the format (whole, sliced, in packs with other product varieties, etc.), and we will deliver it to you quickly and securely anywhere in the world.

HOW TO IDENTIFY ENRIQUE TOMÁS IBERIAN CEBO DE CAMPO HAM?

You can identify this ham by Enrique Tomás' distinctive mark and its four stars, along with the green label, whether in whole pieces, sliced, or in convenient packs. Discover them; their quality and price will surprise you!

WHAT ARE THE DIFFERENT TYPES OF IBERIAN HAM?

The different types of Iberian ham are defined by the percentage of Iberian breed and, above all, by their diet. Regarding their diet, Iberian ham, from the Iberian breed, can be classified as "de cebo ibérico," "cebo de campo ibérico," or "bellota ibérica."

De cebo ibérico is exclusively fed with fodder (feed and cereals). De cebo de campo ibérico receives a combined diet of wild fruits, herbs, cereals, and feed. Bellota ibérico is fed primarily on acorns and other wild fruits during its free-range life in the dehesa, a period known as "la Montanera."

These dietary differences give each type of ham its unique characteristics. However, none is better than the other; it depends on individual preferences. On our website, you'll find tips to help you discover which ham is right for you. As experts in the world of ham, we're here to assist with any questions you may have.

WHY SHOULD YOU BUY THE JAMÓN DE CEBO DE CAMPO IBÉRICO ATRIQUE TOMÁS?

Because it's a selected ham, not all field-fed Iberian hams meet our standards. We have very strict quality control measures in place, and we follow specific criteria to ensure that the ham always delivers excellent results to our customers. The ham experts at Enrique Tomás travel throughout the region to choose the best Iberian hams from each category.

DO I BUY IBERIAN CEBO DE CAMPO HAM ON THE BONE OR SLICED?

Answer this question with another: Do I master the cutting technique? If you have never sliced Spanish ham or feel unsure, it's best to order it pre-sliced because not only will you avoid any accidents, but you'll also get more ham compared to slicing it yourself since our experts maximize the yield.

On the other hand, the great advantage of ordering it sliced is that you can consume it as needed over several months, whereas if you buy it whole (with the bone), it's recommended to consume it within about three weeks, and the shoulder within two weeks.

HOW DO I DISTINGUISH THE TYPE OF IBERIAN HAM I BUY?

From Enrique Tomás, following the regulations, we identify Iberian ham with the black vitola and band. The 5-star Premium is used for 100% Iberian ham with the black vitola and band, while the 4-star Premium is used to identify field-raised Iberian ham with the green bottle vitola and band.

ALL ABOUT IBERIAN CEBO DE CAMPO HAM

The Ibérico de cebo de campo ham comes from the Ibérico breed. The mother is 100% Ibérico, while the father may have a percentage of Ibérico or come from another type of pig like the white pig. This results in a breed percentage ranging from 50% to 75% Ibérico.

Regarding its diet and lifestyle, this pig has been raised on a farm, consuming a diet of feed and cereals. However, it has also roamed freely in the fields during part of its life, allowing it to feed on some wild fruits and herbs from the countryside. This lifestyle has allowed it to gain some weight, build more muscle, and infiltrate some fat into the muscle, which is a unique characteristic of Ibérico pigs. The curing time for this ham is approximately 24 to 30 months.

At Enrique Tomás, we select the finest Ibérico de cebo de campo hams. We have very high standards for our product, which is why we can guarantee the quality of each leg we sell. We follow our own strict quality standards that apply to each and every ham, ensuring its exceptional quality.

Jamón de Cebo de Campo 50 % Ibérico  - Selección Jamón Ibérico de cebo de campo 250.00

ADVANTAGES OF BUYING IBERIAN CEBO DE CAMPO HAM

We know that choosing one ham over another can be complicated. At Enrique Tomás, as ham experts, we want to help you clarify your doubts, starting from the basis that one ham is not better than another; it depends on individual tastes. There are different variables to consider when making the purchasing decision. Some of the most important ones include the purpose, taste, and price.

In the case of Ibérico de cebo de campo ham, we must not forget that it is an Ibérico ham. The Ibérico breed is characterized primarily by the ability of the Ibérico pig to infiltrate fat into the muscle, which is unique. This characteristic will be reflected in the flavor and the price.

However, besides the breed, to make a good purchasing decision, you must consider that the main difference between one Ibérico ham and another lies in how the pig is raised, and most importantly, its diet. In this case, Ibérico de cebo de campo ham falls between Ibérico de cebo ham and Ibérico de bellota ham.

"Ibérico de cebo" is named as such because the Ibérico pig it comes from has been exclusively fed with feed, raised on a farm. On the other hand, "jamón de bellota" has been fed on acorns during its free-range life in the pasture, a period we call "la montanera."

THE EXCEPTIONAL NATURE OF THE IBERIAN FREE-RANGE CEBO DE CAMPO HAM

Ibérico de cebo de campo ham has a very unique characteristic, and that is that the Ibérico pig raised for Ibérico de cebo de campo ham is the only one that is raised combining both farm and freedom. That's why it receives its nutrition, on the one hand, from fruits and other wild herbs during the time it is in the wild in the countryside, but also from feed and cereals during its stay on the farm in the final fattening phase. This particularity is what makes it so special. This combined nutrition allows it to gain weight, and its time spent in the wild helps it build muscle and infiltrate more fat into the muscle. Therefore, the resulting flavor can be more similar to Ibérico de bellota ham, which is why it is an intermediate step between Ibérico de cebo ham and Ibérico de bellota ham.

And finally, another element that will directly influence the flavor of the ham is "the curing," as we say at Enrique Tomás, which is that care, time, and dedication that each ham leg needs. In this case, the Ibérico de cebo de campo ham is kept in the cellar for about 24 months. The result: an Ibérico ham with an exceptional flavor, at a lower price than bellota ham, but of extreme quality.