Prosciutto IBERICO di Cebo de Campo

Q: Where can I buy Enrique Tomás Iberian free-range (cebo de campo) ham?

You can buy it in Enrique Tomás delicatessen shops (link to the list of shops) in the country where you live in the European Union or through our online shop, where you can choose the format (whole, sliced, in a pack with other varieties of products...) and we will send it to you quickly and safely anywhere in the world.

Q: How to identify the Enrique Tomás Iberian Cebo de Campo Ham?

You will be able to identify this ham with the characteristic Enrique Tomás sign and its four stars, together with the green label both in pieces, sliced and in the practical packs. Discover them, their quality and price will surprise you!

Q: What are the different types of Iberian ham?

The different types of Iberian ham are defined by the percentage of Iberian breed and, above all, according to their diet. In terms of feed, Iberian ham, of the Iberian breed, can be called Iberian cebo , Iberian cebo de campo or Iberian bellota . The 'cebo ibérico' is fed exclusively on 'cebo' (feed and cereals). The 'cebo de campo ibérico' is fed a combination of wild fruits and herbs, cereals and feed. And the acorn-fed ham is fed on acorns and other wild fruits during its life in freedom in the pastureland, in what we call la Montanera -season. These differences in the diet mean that each range of ham has its own particularities. Even so, none of them is better than the other, it depends on each person's taste. On our website you will find advice on which ham to choose. And as experts in the world of ham, we will be delighted to help you with any queries you may have.

Q: Why should you buy the Iberian cebo de campo ham at Enrique Tomás?

Because it is a selected ham, not all the Iberian free-range hams are suitable for us. We have a very demanding quality control and we follow very specific premises so that the ham always gives a good result to our customers. The ham experts at Enrique Tomás go all over the country to select the best Iberian hams in each range.

Q: Do I buy Iberian Cebo de Campo ham bone-in or sliced?

Answer this question with another one: Do I master the slicing technique? If you have never sliced Spanish ham before or you feel insecure, the best thing to do is to order it already sliced because not only will you not hurt yourself, but you will get more ham than if you slice it yourself because our experts make the most of it. On the other hand, the great advantage of ordering it sliced is that you can consume it as you need it over several months, whereas if you buy it whole (with bone) it is recommended to consume it in about three weeks, and the shoulder in two weeks.

Q: How do I distinguish the type of Iberian ham I buy?

At Enrique Tomás, following the legislation, we identify the Iberian ham with the black label and the bridle. The 5-star Premium is for 100% Iberian ham with the label and the black flange, while the 4-star Premium is used to identify the Iberian cebo de campo ham with the label and the bottle-green flange.

Domande frequenti

Where can I buy Enrique Tomás Iberian free-range (cebo de campo) ham?

How to identify the Enrique Tomás Iberian Cebo de Campo Ham?

What are the different types of Iberian ham?

Why should you buy the Iberian cebo de campo ham at Enrique Tomás?

Do I buy Iberian Cebo de Campo ham bone-in or sliced?

How do I distinguish the type of Iberian ham I buy?

All about Iberian Cebo de Campo Ham

The Iberian Cebo de Campo Ham comes from the Iberian breed. The mother is 100% Iberian while the father can have a % of Iberian or come from another type of pig such as white. Thus the result of the breed can be from 50% to 75% Iberian breed.

In terms of diet and lifestyle, we are talking about a pig that has lived on a farm, feeding on feed and cereals, but has also grazed in the countryside in the wild for part of its life. This has allowed it to feed on some wild fruits or other herbs from the countryside, and to gain some weight, as well as more muscle and infiltrate some fat into the muscle, a characteristic that is unique to Iberian pigs. The curing time for this Jamón/ham is around 24 to 30 months.

At Enrique Tomás, we select the best Iberian free-range hams. We are very demanding with our product, that is why we can guarantee the quality of each leg we sell. We follow our own strict quality standards that affect each of our hams and make their quality exceptional.

Advantages of buying Iberian cebo de campo ham

We know that choosing one ham over another can be complicated. At Enrique Tomás, as ham experts, we want to help you clarify your doubts, starting from the premise that one ham is not better than another, but that it will depend on the tastes of each person. There are different variables to take into account when making a purchase decision. Some of the most important are: the purpose, the taste and the price.

In the case of the Iberian cebo de campo ham, we must not forget that it is an Iberian ham. The Iberian breed is basically characterised by the Iberian pig's unique ability to infiltrate fat into the muscle. This characteristic will be reflected in the flavour and the price.

Even so, in addition to the breed, in order to make a good purchasing decision, it is important to bear in mind that the main difference between one Iberian ham and another is the way the pig is reared and, above all, its diet. In this case, we place the Iberian field-fed ham between the Iberian cebo ham (Jamón de cebo ibérico) and the Iberian acorn-fed ham (Jamón de Bellota ibérico).

The Iberian cebo ham is so called because the Iberian pig from which it comes, has been fed exclusively on cebo, raised on a farm, while, on the other hand, the acorn-fed ham has been fed on acorns during its life in freedom in the pasture doing what we call "la montanera"

The exceptional nature of Iberian free-range cured ham

The Iberian free-range (de cebo de campo) ham has a very unique characteristic, and that is that the Iberian free-range pig is the only one that is reared in a combination of free-range and farm. Therefore, it is fed, on the one hand, on fruits and other wild herbs during the time it is free in the countryside, but also on fodder and cereals during its stay on the farm in the last fattening phase. This is what makes it so special. This combined feed allows it to put on weight and its part of life in the wild causes it to muscle and infiltrate more fat into the muscle. Thus, the resulting flavour can be more similar to that of Iberian acorn-fed ham (Jamón de Bellota ibérico), which is why it is an intermediate step between Iberian cebo ham and Iberian acorn-fed ham.

And finally, another element that will directly influence the flavour of the ham is "the cooking", as we say at Enrique Tomás, it is the care, time and dedication that each leg of ham needs. In this case, the Iberian free-range ham is kept in the cellar for 24 months. The result: an Iberian ham with an exceptional flavour, at a lower price than acorn-fed Iberian ham, but of extreme quality.

Prosciutto iberico di cebo de campo

Pack ahorro Jamon cebo de campo

Prosciutto Cebo de Campo 50% Iberico - Selezione

Prosciutto di Cebo de Campo 50% iberico- Sachetto 80 gr

Cubetti di jamón Enrique Tomás 4 Stelle Premium -80g

Cubetti di jamón Enrique Tomás 4 Stelle Premium -400g

Trucioli di Jamón Enrique Tomás 4 Stelle Premium -100 g

Trucioli di jamón Enrique Tomás 4 Stelle Premium -400 g

Prosciutto 50% iberico di Cebo de Campo -affettato | Pronto da mangiare