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Cebo de Campo 50% Iberian Ham | Ready Sliced

Cebo de Campo 50% Iberian Ham | Ready Sliced

  • Unique format
  • €308.60
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We present you a very convenient suitcase with almost 3 Kg of sliced ham, from an Iberian Cebo de Campo ham, that will surprise you with its incredible flavour.

Enjoy a great piece of Iberian Cebo de Campo ham with the convenience of having it sliced in individual vacuum sachets, ready to open and taste. Open the sachets as you like, make a special gift and get the most out of an Iberian ham with an unbeatable flavour.

Gluten-free and lactose-free
  • Favourite

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

This sliced ready option includes approx:


29 sachets of sliced ham of 80 g
4 sachets of diced ham 80g
4 sachets of Jamón shavings of 100g
1 tray of bones

Ready sliced Option


Enrique Tomás' aim is for people to enjoy ham and if you find it difficult to cut a whole piece at home, we have the solution. The sliced ready which guarantee you the maximum yield of the piece you want to buy, you can choose if you do not want to cut it yourself. A practical and perfect format to give as a gift, to take on trips and to have at home to consume at your own pace.

Cutting ham is an art, but if you do not master the technique, follow our advice and enjoy the best Iberian ham in the world with the Enrique Tomas no te cortes packs. Envelopes of sliced ham and shoulder ham, cubes and shavings for tapas and, of course, the chopped bones of the ham that we have prepared for you, so that you can make spectacular soups and stews.

Cebo de Campo


The Iberian pig is unique and as such, what we produce from it is nothing more than a variety of delicacies. In addition to being born in our wonderful Iberian Peninsula, these pigs have an exceptional characteristic: they are the only animals capable of infiltrating fat into the muscle, giving their meat an irresistible flavour and texture.

When we talk about the characteristic "cebo de campo" we are talking directly about the pig's diet. All Iberian pigs are fed in the same way until they reach the first hundred kilograms of weight, first the mother's breast and then with feed, in general a basic diet for the animal to grow strong, muscular and with very resistant bones. To acquire the rest of the necessary weight, the animals are released in the field and it is there that our Iberian free-range pigs are fed freely on wild fruits, to finally move on to the last phase with more cereals.

The term "campo" refers to this free-range phase, where the animal has been fed with acorns, wild fruits and whatever nature has given it in the pasture.

The Enrique Tomás quality team has made a selection of the best Iberian paletas de cebo de campo that can be found in the world today.

Feeding and curing


Ham is an art and as such, we treat it with great care so that all our customers enjoy the magnificent experience of eating ham. So, we start with the mention that the "Jamón de Cebo de Campo" is made from Iberian pigs, unique animals 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 in weight, then they have been let loose in the countryside where they have been free to eat wild fruits, grass and the like. Finally, and this is where the main difference between 'cebo de campo' ham and the rest lies, as the fattening process is completed once again with feed and cereals.

As far as curing is concerned, after a perfect cooking process, the pieces of cebo de campo ham are cured for a period of 24 months, so that when it reaches your table, you will enjoy a product with the best 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 that all Enrique Tomás ham is the best.

The quality team at 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 see its high degree of flavour and unctuousness.

Detailed description of the piece:
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
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 Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
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 Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
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 Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
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 Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN

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