Prosciutto iberico di cebo de campo

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.