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Ibérico de Cebo Ham - Cáceres/Badajoz

  • Cáceres / Badajoz Cáceres / Badajoz

Ibérico de Cebo Ham - Cáceres/Badajoz

  • Whole piece
  • Whole piece
  • €265.21
  • Add
  • Machine-carved
  • Machine-carved
  • €295.21
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  • Knife-carved
  • Knife-carved
  • €313.21
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  • Iberian pork bait
  • Food: Feed + Cereals
  • Curing 24 months

Anyone who has been in Extremadura knows how seriously they take the Iberian pig. They've been working their whole lives to get the most elegant Jamón in the world. And they've succeeded it! Taking as a starting point a very extensive hut of high quality Iberian pigs, with the characteristic infiltration of intramuscular fat that gives this uniqueness to Iberian ham, in Extremadura have been cooking the hams for centuries in a very strict way. After 24 quiet months of curing, the ham must be aromatic, tasty, intense, but elegant. When tasted, it will not leave excessive traces in the mouth so that you can taste the next slice. But just because it doesn't leave a trace in your mouth doesn't mean that you don't remember it, this jamón is so good it's hard to forget.

No preservatives, gluten or lactose.
  • Iberian pork bait Breed Iberian pork bait
  • Food: Feed + Cereals Feeding Food: Feed + Cereals
  • Curing 24 months Curing Curing 24 months
  • 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
Ibérico Ham

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 kind 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 Jamón Ibérico de Cebo, elaborated after an exhaustive selection of the best specimens, with a rigorous dry curing 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: 8,9 Kg. approx
  • Curing time: 24 months
  • Origin of the selection: Extremadura, Cáceres/Badajoz
  • 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
Detailed description of the piece:
Breed Iberian pork bait
Feeding Food: Feed + Cereals
Curing Curing 24 months
Format 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
Recommendation to serve Cut only the product to be consumed
Ingredients 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.
Instructions 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Cáceres / Badajoz
Description of flavour The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.

Nutritional information (per 100 g)

Jamón Ibérico de Cebo Extremadura - 24 months of dry-curing

  • 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:
Breed Iberian pork bait
Feeding Food: Feed + Cereals
Curing Curing 24 months
Format 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
Recommendation to serve Cut only the product to be consumed
Ingredients 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.
Instructions 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Cáceres / Badajoz
Description of flavour The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.

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 quantity to be consumed at that moment and apply a lint-free cloth to keep away from light and least exposed to the air until the next time it is to be sliced again.

Detailed description of the piece:
Breed Iberian pork bait
Feeding Food: Feed + Cereals
Curing Curing 24 months
Format 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
Recommendation to serve Cut only the product to be consumed
Ingredients 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.
Instructions 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Cáceres / Badajoz
Description of flavour The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.

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 vacuum-packed bags of 80 g
2 bags of 100 g Jamón shavings
2 sachets of 100 g of diced Jamón
1 tray with Jamón bones

Detailed description of the piece:
Breed Iberian pork bait
Feeding Food: Feed + Cereals
Curing Curing 24 months
Format 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
Recommendation to serve Cut only the product to be consumed
Ingredients 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.
Instructions 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Cáceres / Badajoz
Description of flavour The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.

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