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Ibérico de Cebo de Campo Ham - Selection

Ibérico de Cebo de Campo Ham - Selection

  • Whole piece
  • Whole piece
  • €295.00
  • Add
  • Machine-carved
  • Machine-carved
  • €325.00
  • Add
  • Knife-carved
  • Knife-carved
  • €343.00
  • Add

The Jamón de cebo de campo is always a very good alternative. The Iberian hog has been fattened under a strict supervision based on feed (basically cereals and legumes) so that it reaches the mature age with a sufficient weight and muscular strength to withstand a few months with the only food given from mother nature. Once the animal has reached the ideal weight and the period of Montanera comes, the animal is taken out to graze freely through the wonderful meadows and feed on the acorns and all those wild fruits available on the fields.  It will end feeding back on cereals and the dry-curing process will be of 24 months. The Jamón- ham is part of the Spanish culture and more than a gourmet product, it is a product with flavour and soul that in Enrique Tomás we treat with the greatest dedication and possible care. With this in mind, we want you to enjoy the wonderful flavours of the Iberian Peninsula, thus we offer you not only, an exquisite product, but also, we give you the possibility of getting your Jamón Ibérico cebo de campo sliced with the cutting machine or by knife by the hand of one of our ham carving experts.

No preservatives, gluten or lactose.
  • Favourite

  • Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
Iberico de cebo de campo Ham

Jamón Ibérico de Cebo de Campo -  Selection

Jamón is an art and as such, we treat it very carefully so that all our customers enjoy the magnificent experience of eating jamón. Then, we begin with the mention that the jamón is made from Iberian pigs, animals unique in the world, which have the ability to infiltrate fat into the muscle. These pigs have been fed with feed, cereals and vitamins until they have reached 100 kilograms of weight, then they have been released into the pastureland where they have been able to eat freely not only acorns, but also wild fruits, grass and similar. Finally, and this is where the main difference of the Jamón from the rest types of Jamón lays:  the fattening process is finished again with feed and cereals.

As for the dry-curing process, after a perfect cooking process, the pieces of jamón de cebo de campo spend a period of 24 months dry curing, so that when you arrive at your table, enjoy a product in the best point of flavour, colour and texture. The quality of the raw material and the delicate treatment of the product, following each process to perfection, is what guarantees us that all the Jamón of Enrique Tomás is the best.

The quality team and Enrique Tomás has made a selection of the best Iberian hams that can be found in the world today. When you taste it, you will notice its high degree of flavour and smoothness.

Details about this piece:

  • Net weight: 8 Kg. approx
  • Curing time: 24 months
  • Origin of the selection: Selected quality/price of all the Iberian hams of the peninsula.
  • Storage: keep in a dry place at a constant temperature. Ideal Store between 12 and 14 °C.
  • Formats: whole piece, machine-cut or knife cut.
  • Ideal for: Slicing, communal use, tapas, sandwiches, for eating alone, cooking and whatever is convenient.
  • Free of gluten or lactose

 

Always find it with the green label

 

Jamón Ibérico de Cebo de Campo Enrique Tomás

 

Detailed description of the piece:
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for Use Once started, consume before 21 days
Recommendations for Service Cut only the product to be consumed
Ingredientes A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.
Instrucciones It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN

 

Nutritional information (per 100 g)

Jamón Ibérico de Cebo de Campo, Selection - 24 months dry-cured

  • Energy value (kcal/KJ): 303/1261
  • Fats (g): 19.2
  • of which saturates (g): 7.8
  • Carbohydrate (g): 0.1
  • of which sugars (g): <0.1
  • Proteins (g): 32.3
  • Salt (g): 4.9
Detailed description of the piece:
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for Use Once started, consume before 21 days
Recommendations for Service Cut only the product to be consumed
Ingredientes A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.
Instrucciones It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN

Conservation:

The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a Jamón box.

Once the Jamón has been started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that moment and apply a lint-free cloth to keep it away from the sunlight and is less exposed to the air until the next time it is to be cut again.

Detailed description of the piece:
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for Use Once started, consume before 21 days
Recommendations for Service Cut only the product to be consumed
Ingredientes A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.
Instrucciones It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN

Cut by machine or knife:

In our online shop you can buy the whole piece of Jamón Ibérico de Cebo de Campo cut by machine or cut with a knife, so you can enjoy it without complications. When our team is in charge of cutting the pieces, taking into account all the part of the crust and the external fat that is discarded, it is taken out its maximum yield, obtaining on average a minimum of 2.4 kilos of meat, presented in:

26-30 envelopes of sliced jamón 80g
2 sachets of jamón shavings of 100g
2 sachets of 100g diced jamón
1 tray with jamón bones

Detailed description of the piece:
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for Use Once started, consume before 21 days
Recommendations for Service Cut only the product to be consumed
Ingredientes A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.
Instrucciones It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN

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