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Cebo de Campo 50% Iberian Ham - Selection

Cebo de Campo 50% Iberian Ham - Selection

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  • We guarantee 2,6 Kg. 32 Sachets of ham. (28 sachets of sliced ham of 80gr + 2 sachets 80 gr of diced ham + 2 sachets  of 100 gr of ham shavings) Gluten-free and lactose-free
  • Whole piece
  • Whole piece
  • €295.00
  • Add
  • Sliced piece
  • Sliced piece
  • €308.60
  • Add

The Jamón de cebo de campo is always a very good alternative. The Iberian hog has been fattened under a strict supervision based on feed (basically cereals and legumes) so that it reaches the mature age with a sufficient weight and muscular strength to withstand a few months with the only food given from mother nature. Once the animal has reached the ideal weight, it is taken out to graze freely through the wonderful meadows and feed on all those wild fruits available on the fields.  It will end feeding back on cereals and the dry-curing process will be of 24 months. The Jamón- ham is part of the Spanish culture and more than a gourmet product, it is a product with flavour and soul that in Enrique Tomás we treat with the greatest dedication and possible care. With this in mind, we want you to enjoy the wonderful flavours of the Iberian Peninsula, thus we offer you not only, an exquisite product, but also, we give you the possibility of getting your Jamón Ibérico cebo de campo sliced with the cutting machine or by knife by the hand of one of our ham carving experts.

  • Delivery in 24-48 hours on the peninsula Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
  • Guarantee and Return Policy
Iberico di Cebo de Campo Ham

Jamón Ibérico de Cebo de Campo -  Selection

Jamón is an art and as such, we treat it very carefully so that all our customers enjoy the magnificent experience of eating jamón. Then, we begin with the mention that the jamón is made from Iberian pigs, animals unique in the world, which have the ability to infiltrate fat into the muscle. These pigs have been fed with feed, cereals and vitamins until they have reached 100 kilograms of weight, then they have been released into the pastureland where they have been able to eat freely wild fruits, grass and similar. Finally, and this is where the main difference of the Jamón from the rest types of Jamón lays: the fattening process is finished again with feed and cereals.

As for the dry-curing process, after a perfect cooking process, the pieces of jamón de cebo de campo spend a period of 24 months dry curing, so that when you arrive at your table, enjoy a product in the best point of flavour, colour and texture. The quality of the raw material and the delicate treatment of the product, following each process to perfection, is what guarantees us that all the Jamón of Enrique Tomás is the best.

The quality team and Enrique Tomás has made a selection of the best Iberian hams that can be found in the world today. When you taste it, you will notice its high degree of flavour and smoothness.

Details about this piece:

  • Net weight: 7,5 - 8 kg
  • 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 Store between 12 and 14 °C.
  • Formats: whole piece, machine-cut or knife cut.
  • Ideal for: Slicing, communal use, tapas, sandwiches, for eating alone, cooking and whatever is convenient.
  • Free of gluten or lactose
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients 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.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance We guarantee 2,6 Kg. 32 Sachets of ham. (28 sachets of sliced ham of 80gr + 2 sachets 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

Nutritional information (per 100 g)

Jamón Ibérico de Cebo de Campo, Selection - 24 months dry-cured

  • Energy value (kcal/KJ): 303/1261
  • Fats (g): 19.2
  • of which saturates (g): 7.8
  • Carbohydrate (g): 0.1
  • of which sugars (g): <0.1
  • Proteins (g): 32.3
  • Salt (g): 4.9
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients 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.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance We guarantee 2,6 Kg. 32 Sachets of ham. (28 sachets of sliced ham of 80gr + 2 sachets 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a Jamón box.

Once the Jamón has been started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that moment and apply a lint-free cloth to keep it away from the sunlight and is less exposed to the air until the next time it is to be cut again.

Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients 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.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance We guarantee 2,6 Kg. 32 Sachets of ham. (28 sachets of sliced ham of 80gr + 2 sachets 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

Cutting service:

To taste comfortably and to the maximum the piece of ham or ham shoulder, if you do not know how to cut or want to take full advantage of your piece, use our cutting service. The process of cutting by machine or knife is done manually by our experts to get the best use of the piece and the best results. Whether cutting with a knife or a machine, our experts will slice the whole piece by hand.

When our team takes care of it, it will get the maximum performance, that is, all the ham clean of external fat and bones that you will be able to enjoy eating.

If you want to know more about the performance of a piece consult => What is the performance of a ham or ham shoulder?

Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients 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.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance We guarantee 2,6 Kg. 32 Sachets of ham. (28 sachets of sliced ham of 80gr + 2 sachets 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

Enrique Tomás BLACK LABEL : Guarantee and Return Policy

All our pieces of ham (Jamón) or shoulder (paleta) are of the highest quality within their category according to breed and diet of the hog. When a piece does not meet the quality requirements that our experts expect to find, it is immediately withdrawn. This can happen in one of the many controls that are carried out on each piece, from the moment it is selected at source until it reaches the customer's home. We look for the best for our customers and if, even so, they are not satisfied, our full guarantee comes into play to provide the solution.

Enrique Tomás Full Guarantee

The Enrique Tomás Guarantee is identified by the black Enrique Tomás label that you will find around the hoof of the shoulder or ham you have bought, as you can see in the photo. This label is very important because it identifies the piece and is your guarantee. This is why you should NEVER THROW OR REMOVE THIS LABEL. In fact, it is better NOT TO REMOVE IT, this way you will avoid losing or misplacing it.

This label indicates that your piece has passed all the quality controls carried out by our experts and that, consequently, it complies with all the quality standards demanded by Enrique Tomás and can therefore be sold in all our shops. However, if you have started to cut your piece and you do not like it or observe any problem, this label is your guarantee that we will change it or offer you a solution depending on the present condition of your piece. For this reason, it is essential that you keep this label and do not throw it away, as without it, the return protocol cannot be applied, which we will explain below.

Enrique Tomás BLACK LABEL : Guarantee and Return Policy

Enrique Tomás returns’ protocol

If, despite all the quality controls, you are not satisfied with your shoulder (paleta) or ham (jamón), either because it is not to your liking or because there is a problem with it, you must let us know immediately by sending us photos of the present condition of the piece and a brief explanation of the problem with the reference number of the order via your personal user profile in Enquire Customer Service and the following protocol will be applied, as long as you still have the Enrique Tomas Guarantee black label (mentioned above).

  • 1. Collection of the piece (paleta or jamón)
  • 2. Analysis of the problem by our experts in our warehouse.
  • 3. Solution:
    • If the piece has been hardly consumed/cut, an exchange is made for another of the same quality.
    • If, on the other hand, the piece has been consumed to a large extent, our experts analyse the amount of clean ham that remains to be cut and send the same amount of ham of the same quality, already cut and vacuum-packed in sachets and some more as compensation.
  • 4. Any piece (ham or ham shoulder) that has been sliced after reception at destination by a company/butcher's shop/butcher's shop other than Enrique Tomás (and without our black label-guarantee) will not be subject to the application of this protocol.In order to benefit from this protocol, the piece must still be whole (not cut up) and bear the black label of the Enrique Tomás guarantee, both essential and indispensable conditions for the application of the protocol, otherwise Enrique Tomás cannot be held responsible for any problems with the piece.

In the case of having purchased a whole piece already sliced and vacuum-packed, the protocol is as follows:
If you open a sachet and it is not to your liking, and the same happens with a second sachet (we recommend to try two, since depending on the slicing area, the ham may taste diferent) and it is confirmed that it is not to your liking, you must also inform us through your personal user profil·le in Enquire Customer Service, if necessary accompanying it with a photo and above all with the reason why it is not to your liking.

  • -The collection will be made
  • -On arrival at our warehousee, if only two sachets of the totality are missing, we will send you another complete and cut ham or shoulder. If, on the other hand, more sachets are missing, we will send you one for each sachet returned.

Enrique Tomás BLACK LABEL : Guarantee and Return Policy

In the case of other cured meats such as cold sausages in pieces and vacuum-packed, depending on the problem, a solution will be offered, as long as the complaint is made within a period of three weeks from receipt of the order, otherwise the estimated complaint time will have passed and no solution can be offered. Therefore, please check on arrival that everything is OK, especially that the vacuum is correct.

In the case of single vacuum sealed sachets with sliced cured meats and ham: you must check on arrival that the vacuum is correct, otherwise we ask that any complaint is made within three weeks of receipt of the order in the same contact form above. After this time, no changes or complaints will be accepted.

This return guarantee applies within a maximum period of three weeks after receipt of your order, after which time, the return/exchange protocol will no longer applyIn any case, each incident will also be analysed by our experts.

Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients 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.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance We guarantee 2,6 Kg. 32 Sachets of ham. (28 sachets of sliced ham of 80gr + 2 sachets 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

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