Ibérico de Cebo Ham - Huelva

Ibérico de Cebo Ham - Huelva

8.60 Kilo
Origin: Huelva
To obtain this spectacular Jamón we have started from a wonderful specimen of Iberian pig, fed in an orderly and controlled way with vitamin feed to guarantee the best possible quality of the raw material. Taking full advantage of the unique feature of the Iberian pig to infiltrate fat into the muscle, this ham has undergone a slow 24-month curing process in which it has gradually sedimented those intense flavours, so recognizable in the way hams from the Sierra de Aracena, Jabugo, have been cooked for many generations. The most select palates have registered the taste of this jamón as the true quality jamón. We can't defend that it's the best, but we guarantee that the best you can find will be as good as this one.

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Jamón Ibérico de Cebo - Jabugo, Huelva

The Jamón Ibérico de Cebo is made with one of the most outstanding products of Spanish gastronomy: the Iberian pig, a breed that is only found in the peninsula of the same name. In Enrique Tomás we want to exalt to the maximum this delight, that is why we offer a product of the highest quality, made from the back leg of Iberian pigs fed with feed, cereals and grass and cured for 24 months.

The Iberian pig is a breed unique in its species and only present in Spain and Portugal. Its genetics allow it to infiltrate fat into the muscle, giving its flesh white veins and unique taste and juiciness.

In Enrique Tomás we want to exalt this product to the maximum, for that reason we offer a high quality Jamón Ibérico de Cebo, elaborated after an exhaustive selection of the best specimens, with a rigorous dry cured process  in which all the conditions are guaranteed to obtain, finally, a perfect and delicious Jamón to the palate.


Detailed description of this piece:

  • Net weight: 8,6 Kg. approx
  • Curing time: 24 months
  • Origin of the selection: Jabugo, Huelva
  • 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


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The whole piece is recommended to keep it in a dry and cool place and preferably hung or in a ham holder (jamonero).

Once the ham is started it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Slice each time only the ham to be consumed and put a lint-free cloth to keep it away from light and air until the next time you slice it.


Cut by machine or knife:

Enjoy it comfortably while making the most out of the piece. The machine cutting process is done manually by our ham carving experts to get the best use of the piece and the best results. If you prefer knife cutting, our experts will slice the whole piece with a knife without using any machine.

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 2.5 kilos of meat, presented in:

26-30 bags of sliced Jamón of 80 g
2 bags of Jamón shavings of 100 g
2 bags of 100 g of diced Jamón
1 tray with bones


Nutritional information (per 100 g)

Jamón Ibérico de Cebo Jabugo  - 24 months dry curing time

  • 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

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