Iberico de Cebo de Campo Ham Shoulder
In Enrique Tomás we have all the qualities of ham by breed, food and origin. And of course, the Iberian category of Cebo de Campo could not be missing. It is true that the main characteristic of an Iberian pig is its exclusive capacity to infiltrate fat into the muscle and give it such a special and juicy taste, but it is the feeding process and, of course, the way in which the master ham specialist “cooks” the piece that will determine the rest: intensity, flavour, curing, even the smell for the most knowledgeable noses.
The Iberian Cebo de Campo Ham shoulder is the front leg of the Iberian pig, the breed of pig that makes the Iberian Peninsula unique in the breeding of this precious animal and its king product, our Iberian ham.
Breeding and feeding
If it is Iberian it is because of its breed and if it is "Cebo de Campo", we are talking directly about the feeding of the pig. All Iberian pigs are fed in the same way until they reach the first 100 kilograms of weight, as suckling pigs first suck on the mother's breast and then with vitaminized feed and cereals, which is usually a staple food for the animal to grow strong, muscular and with very resistant bones. Afterwards, to obtain the rest of the weight, the animals are released in the pastureland and it is at this moment when our Iberian pigs feed on acorns, wild fruits, and they drink and do a lot of exercise in freedom so that they can muscle and their fat can penetrate better in the meat thanks also to the oil of the acorns that they have consumed.
When the time comes to leave the Montanera, the pig called CEBO de CAMPO returns to the farm to finish fattening until it reaches the right weight to produce the very good Iberian pallets of field fattening. Four years ago, this type of pallet was called a recebo.
What is iberico recebo ham shoulder?
As of January 2014, the regulations for ham underwent some changes in the denominations of origin. This change also affected labelling according to food and breed. Thus, what before 2014 we called Iberica de Recebo Ham Shoulder, later became Iberico de Cebo de Campo Ham Shoulder.
The term “de Campo” refers to the release of animals into the pastureland during the growing process, where the animal has been fed acorns, wild fruits and CEBO because it has returned to eat feed.
At the end of the process they must reach a minimum of 150 kg. From then on, the curing process for 18 months begins, just like by the Iberico de Cebo Ham Shoulders. If you choose one of these ham shoulders, you will discover a few nuances of a juicy, aromatic ham that will delight any palate, and ¡hopefully yours too!