You’ve probably heard of Ibérico de Cebo but what is Jamón Ibérico de Cebo? For it is the one obtained from the authentic pigs of our peninsula fed on animal feed. In Enrique Tomás we know, above all, about Iberian cuisine, so we will explain in detail what is special about this type of pieces and the reason why they are called this way. You’ll be surprised!
What is Jamón Ibérico de Cebo and what is special about it?
The first thing to keep in mind is that Jamón Ibérico is only that which is obtained from the hind legs of authentic pigs of Iberian breed of our peninsula with the ability to infiltrate fat into the muscle, a genetic condition that has no other animal in the world.
The Jamón obtained from these pigs can be classified into three types according to their diet: Ibérico de Bellota, Ibérico de Cebo de Campo and Ibérico de Cebo. Let’s explain what is each one of them :
- Jamón Ibérico de Bellota: it is all that is obtained from Iberian pigs that have been fed in the meadows with acorns and other natural products. Thanks to the exercise they do in the The dehesa is a type of ecosystem made up of holm oaks, cork..., the diet based on acorns and their unique ability to infiltrate fat into the muscle, the result obtained is a very oily Jamón with many aromas.
- Jamón Ibérico de Cebo de campo: it is the one produced thanks to the meat of pigs fed with natural pastures, herbs and fodder, previously known as “recebo”. These pigs have NOT eaten acorns, although it should be noted that if the production of acorns has been very abundant, may have eaten some during the Montanera
- Jamón Ibérico de Cebo: this delicacy is the one produced with pigs “fattened” with feed, hence its name “cebo-feed”. They haven’t eaten acorns, nor have they made the Montanera season.
Therefore, although all of them are Iberian, only those who have eaten acorns are Iberico de Bellota, if they are also purebred, the meat obtained from them is 100% acorn-fed Iberian, also called Jamón Pata Negra.
Depending on how the pigs are fed, the price of their meat will be one or the other, since it does not cost as much to raise them in the pastureland, where they have to be moved, as it does on farms. The Jamón Bellota- Acorn is therefore more expensive than Jamón Ibérico de Cebo but this does not mean that it is better, it just means that it is more juicy and has cost more effort to produce it.
In addition to this factor, there are three other factors that determine the price of meat: the degree of mechanization of the curing process, the ageing time in the winery and the prestige of the brand that sells it. There is also another aspect to consider when selling them and that is the offer. In Spain, around 2.8 million pieces of acorn-fed Iberian pigs are produced each year, half of which are hams and the other half ham shoulders. Can the offer be higher? No, because the activity of the pastures is controlled and the number of trees is what it is, thus the number of pigs fed with their fruits cannot grow much more. On the other hand, it is not the same for Jamón de Cebo o Jamón de campo, which can be marketed as many as pigs there are on farms.
Could you explain now what is Jamón Ibérico de Cebo? Our intention is that, to introduce you to the culture of Jamón so we hope to have helped you get to know a little bit about this exquisite delicacy.
In conclusion, and bearing in mind that you already know all the theory, nothing better than to start with the practice, so encourage yourself to try the best Jamón Ibérico with any of our products: