Difference between Jamón Ibérico de Bellota and Jamón Ibérico de Cebo

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The Iberian jamónThe head of the ham is the front part where the hoof is loca... More or jamón ibérico  is all that is obtained from the hind legs of the Iberian pigThe pig is a wonderful animal that is part of the famous Med... that is raised exclusively in our peninsula. Thus, it is a unique breed, the Iberian breedThe Iberian pig is a breed of pig originating from the Iberi... More, but if we talk about the types of Iberian jamón, do you know the difference between Jamón de Bellota Ibérico and Jamón de cebo ibérico ? Here is our master class on jamón!

What is the difference between Jamón de cebo ibérico and jamón de bellota ibérico?

1. Jamón: can be classified according to two different aspects: the breed of pig from which the jamón is obtained and the diet of the pigs.
2. Breed: The breed of the pig mainly determines whether it is a Jamón Gran Reserva, which we call Gran Reserva (from the white pig) or a Jamón ibérico (from the Iberian pig). With regard to the Iberian breed,  for a jamón to be considered Iberian, the mother must be 100% Iberian breed, since it is the one who determines the genetics. If the father is not Iberian, the jamón will be considered 50% Iberian. When the father and mother are both 100% Iberian breed, then the jamón is 100% Iberian breed, only in the latter case.
3. Feeding: only the Iberian pig can be classified according to feeding, since it may vary depending on the case, independently of the breed. The white pigThe white pig is a breed of pig, which apart from the Iberia... always follows the same diet, but the final result, i.e. its flavor and texture, although it may be similar, will depend on the qualityThe assessment of the quality of Iberian ham/jamón is based... More of the raw material and the care received by the farmer.

Furthermore, the meat of Iberian pigsThe Iberian pig is an animal of the porcine breed, the name ... is unique in the world thanks to the genetic capacity of this species to infiltrate the fatThe bacon of the ham/jamón is the layer of fat that covers ... More into the muscle and, although this gift is innate to all Iberian pigs, thanks to the acorn-fed (“bellotaAccording to the dictionary of the Royal Spanish Academy, th...”) diet and the exercise they do in the “montanera” the process and results in a even juicier meat with more aroma.

Flavour nuances between Jamón de Bellota and Jamón de cebo

You only have to try a slice of Jamón ibérico de cebo and a slice Jamón de Bellota Ibérico to notice the nuances because, although both are very oily, the second one will practically melt in your mouth when it comes into contact with your palate, and you will experience a great sensation! And if you have never eaten jamón and do not want to rely only on taste, do not forget that jamón is protected by law and we explain everything about it in the article on regulations, flanges and labeling of jamón.

What is the best jamón?

Although we insist on the excellent quality of Jamón de Bellota Ibérico, this does not mean that it is the one you are going to like the most. At Enrique Tomás we believe that the best jamón is the one you like best. That is why we offer you a wide range of products in different formats. You can choose which one is the best for you. In short, if you ask yourself which is the best Iberian jamón in the world, we will tell you that it is the one your palate likes the most.

Our advice: If you like your bites not very juicy, the cebo is the most suitable one for you. On the other hand, if you like to notice a more oily texture and a more intense flavor on your palate, we recommend Jamón de Bellota ibérico. Now, you know, buy just what you are looking for and let the experts in our stores advise you!

For a Jamón tasting at home, at Enrique Tomás we have everything you need! Take a look at any of our ready sliced packs and prepare an Iberian evening to discover which is your type of jamón.

The use of this type of jamón in our gastronomy

How to eat Jamón ibérico ? Very simple! Whether it is Jamón de Bellota ibérico or Jamón de cebo ibérico, we always recommend that you eat it ALONE, so that you can enjoy its flavor, aroma and texture 100%. In bars and restaurants, it is one of the most exquisite and highly demanded tapas.

At home, if you have the whole piece, one of the pleasures of life is to cutThe cutting of ham is a skill that requires a lot of dexteri... More a slice of a thickness neither too thin nor too thick and take it directly to your mouth. You will enjoy it like never before! You can also cut several slicesIn the premises of Enrique Tomás when someone says the word..., prepare a good platter and surprise your friends or family with a good jamón dish for snacks, lunch or dinner.

Even if you eat it alone, in the following post we also recommend the best accompaniments for jamón. Take a look!

Adding jamón to your recipes

Adding Iberian jamón to your everyday recipes is perfect. You will gain in flavor, intensity and nutritional properties. Even so, we recommend that you DO NOT COOK it, neither in the microwave nor in the frying pan. The jamón will lose its flavor and texture nuances. Introduce it in your recipes as if you were going to eat it as a slice or take advantage of it and play with other formats such as jamón shavings or diced jamón. The result will also be delicious!

In our blog you will find all kinds of dishes so that you can start cooking with jamón: healthy recipes, seasonal dishes, traditional dishes, innovative ideas, etc.

Resumen

Tipo de servicio

Sliced Jamón

Nombre del proveedor

ENRIQUE TOMÁS S.L.,

Holanda 27,Badalona,Barcelona-08917,
Telephone No.+34 93 383 84 85

Área

Sales Dpt.

Descripción

The Jamón Ibérico (Iberian hamIberian ham (jamón ibérico) is a culinary tradition in Spa... More) is the one that is obtained from the hind legs of the authentic iberian pigs of our peninsula, Yet there are qualities and differences

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