Ibérico de Cebo- Iberian Ham Selection

Ibérico de Cebo- Iberian Ham Selection

In the Iberian peninsula we can find a very special breed of swine: the Iberian breed. This local breed of hog has a thousand characteristics that make it different from the rest of the world's swine. Yet, there is one that stands out prominently above the others and this is that it infiltrates fat into the muscle (marbling).

This fat infiltration is a key element and capacity of the Iberian ham-Jamón Ibérico that makes it a unique product in world cuisine. Exactly, the taste of the ham is inherent to this infiltrated fat. During the 24 months of dry-curing process of this Iberian ham, this naturally infiltrated fat has gradually melted and impregnated with the taste of the already delicious and tender Iberian meat. If we add this to the fact that added salt strengthens the taste, the outcome product cannot be more than a delicacy.

In Enrique Tomás we have a strict selection process to sort out the best hams. It is a very expensive selection because it is done one at a time. This is the only way we know, we have to ensure that this Iberian ham-Jamón Ibérico is as good as expected.

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Product description:

  • Net weight: 8 kg approx. 
  • Dry curing time: 24 months.
  • Origin of the selection : Selected quality / price of all the Iberian hams of the peninsula. 
  • Storage: Keep in a dry place at a constant temperature. Ideal Keep it between 12 and 14 ° C.
  • Formats: whole piece, cut to machine or cut to knife.
  • Ideal for : Slicing, common use, tapas, sandwiches, to eat alone, for cooking and whatever is appropriate
  • Free of preservatives, gluten or lactose

In our online shop you can buy the whole piece of Iberian Ham Selection or, for your convenience, machine cut or knife-sliced, if you don't feel like slicing it.


The whole piece is recommended to keep it in a dry and cool place (between 15º and 25º) and preferably hung or in a ham holder (jamonero)

Once the ham is started it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Slice each time only the ham to be consumed and put a lint-free cloth to keep it away from light and air until the next time you slice it.

Machine Cut:

Taste it comfortably by making the most out of the piece. Slicing with the machine is done manually by ham carving experts to get the best use of the piece and the best results.

Sliced with knife:

If you prefer your ham sliced by hand with a ham knife. our ham carving experts will slice the whole piece completely with the knife

Nutritional information (per 100 g)

Iberico de Cebo Ham selection. 24 months dry-curing .

  • Energy value (kcal / KJ): 303/1261
  • Fats (g): 19.2
  • of which saturated (g): 7.8
  • Carbohydrates (g): 0.1
  • of which sugars (g): <0.1
  • Proteins (g): 32.3
  • Salt (g): 4.9

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