Free shipping +info

Gastos de envío Free national and international shipments +info

Cebo 50% Iberian Ham – Smooth flavour

  • Soft Soft

Cebo 50% Iberian Ham – Smooth flavour

  • Whole piece
  • Whole piece
  • €264.62
  • Add
  • Machine-carved
  • Machine-carved
  • €294.62
  • Add
  • Knife-carved
  • Knife-carved
  • €312.61
  • Add
  • Iberian pork bait
  • Food: Feed + Cereals
  • Curing 24 months

Our Iberian Ham of smooth flavor, identified by the yellow seal, is the kindest of all flavors. It has been produced in an ideal microclimate with cold, dry winters and short, mild summers. The most privileged zone of the Iberian Peninsula for the elaboration and curing of hams and ham shoulders. As its name indicates, this ham comes from an Iberian pig fed with feed (basically fodder and cereals) until obtaining the desired weight and morphological composition. When the leg has been separated from the rest of the animal, it is salted and undergoes a gentle 24-month curing process so that the final result is the one sought by the expert "cook" in the preparation of this wonderful ham, known for being the ham that everyone likes best, from the youngest to the oldest. An ideal gift, you will always look good!

No preservatives, gluten or lactose.
  • Iberian pork bait Breed Iberian pork bait
  • Food: Feed + Cereals Feeding Food: Feed + Cereals
  • Curing 24 months Curing Curing 24 months
  • 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
Ibérico Ham

Jamón Ibérico de Cebo -Smooth

The Jamón Ibérico de Cebo is made with one of the most outstanding products of Spanish gastronomy: the Iberian pig, a breed that is only found in the peninsula of the same name. In Enrique Tomás we want to exalt to the maximum this delight, that is why we offer a product of the highest quality, made from the back leg of Iberian pigs fed with feed, cereals and grass and cured for 24 months.

The Iberian pig is a breed unique in its species and only present in Spain and Portugal. Its genetics allow it to infiltrate fat into the muscle, giving its flesh white veins and unique taste and juiciness.

In Enrique Tomás we want to exalt this product to the maximum, for that reason we offer a high quality Jamón Ibérico de Cebo, elaborated after an exhaustive selection of the best specimens, with a rigorous dry cured process in which all the conditions are guaranteed to obtain, finally, a perfect and delicious Jamón to the palate.

Detailed description of this piece:

  • Net weight: 8,5 Kg. approx
  • Curing time: 24 months
  • Origin of the selection: Iberian 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

 

Always acknowledge it with the white label and yellow stamp

 

Detailed description of the piece:
Breed Iberian pork bait
Feeding Food: Feed + Cereals
Curing Curing 24 months
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
Taste Soft
Description of flavour The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

Nutritional information (per 100 g)

Jamón Ibérico de Cebo Smooth flavour- 24 months dry curing time

  • 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
Detailed description of the piece:
Breed Iberian pork bait
Feeding Food: Feed + Cereals
Curing Curing 24 months
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
Taste Soft
Description of flavour The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

Conservation:

The whole piece is recommended to keep it in a dry and cool place 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.

Detailed description of the piece:
Breed Iberian pork bait
Feeding Food: Feed + Cereals
Curing Curing 24 months
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
Taste Soft
Description of flavour The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

Cut by machine or knife:

Enjoy it comfortably while making the most out of the piece. The machine cutting process is done manually by our ham carving experts to get the best use of the piece and the best results. If you prefer knife cutting, our experts will slice the whole piece with a knife without using any machine.

When our team is in charge of cutting the pieces, taking into account all the part of the crust and the external fat that is discarded, it is taken out its maximum yield, obtaining on average a minimum of 2.5 kilos of meat, presented in:

26-30 bags of sliced Jamón of 80 g
2 bags of Jamón shavings of 100 g
2 bags of 100 g of diced Jamón
1 tray with bones

Detailed description of the piece:
Breed Iberian pork bait
Feeding Food: Feed + Cereals
Curing Curing 24 months
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
Taste Soft
Description of flavour The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

Other formats of this product

Nobody has posted a review yet
in this language | Rate it

Be the first to write your review !

related products

Ibérico Ham

Find out everything!
Sign up for the newsletter

To be on top of our new stores, recommended products, promotions and events.