Ibérico de Cebo Ham - Salamanca

Ibérico de Cebo Ham - Salamanca

8.88 Kilo
Origin: Salamanca
Our Jamón Ibérico de Cebo from Salamanca is identified by a white label with the letter G in yellow, by the city that gives it the name Guijuelo. In this area of the plateau we find an ideal microclimate with cold and dry winters, and mild and short summers. This makes it a privileged area for the preparation and curing of hams and ham shoulders. As its name indicates, this jamón comes from an Iberian pig fed with “cebo” (feed and cereals basically) until the desired weight and morphological composition is obtained. When the leg has been separated from the rest of the animal, we proceed to the salting and a quiet process of 24 months of curing so that the final result is what the expert "cook" looks for in the elaboration of this wonderful jamón, known for being soft and friendly with all the palates. Buying this jamón is always a guarantee of success.

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Jamón Ibérico de Cebo- Guijuelo -Salamanca

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: Guijuelo, Salamanca
  • 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



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.


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

Nutritional information (per 100 g)

Jamón Ibérico de Cebo Guijuelo - 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

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