If you want to buy a quality Iberian ham (Jamón Ibérico) at a more affordable price than acorn-fed ham (Jamón Bellota Ibérico), the Jamón de Campo Ibérico is just right for you. A Jamón that we classify with 4 premium stars. We differentiate it from the rest by its label and its green flange. To buy Jamón de Campo Ibérico easily, safely and quickly, you can do so through the Enrique Tomás online store.
Jamón de Campo Ibérico 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.
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 freedom for part of his 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 unique to Iberian pigs. The curing time for this ham is around 24 months.
At Enrique Tomás, we select the best de Campo Ibérico hams. We are very demanding with our product and we select each leg we sell following very strict quality standards, therefore, we can guarantee the quality of each leg we sell.
We know that choosing one Jamón 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: purpose, taste and price.
In the case of Jamón de Campo Ibérico, we must not forget that it is an Iberian ham. The Iberian breed is basically characterized by the Iberian pig's unique ability to infiltrate fat into the muscle. This characteristic is reflected in the flavor and in the price.
Even so, in addition to the breed, in order to make a good purchasing decision, it should be taken into account that the main difference between one Iberian ham and another is marked by the pig's breeding and, above all, its diet. In this case, we place the Jamón de Campo ibérico in a lower range than the 100% Iberian acorn-fed ham, which has been fed on acorns during its life in freedom in the pasture doing what we call "la montanera" and that gives it an added value, which also increases the price.
The Iberian free-range ham has a very unique characteristic, and that is that the Iberian free-range pig is the only one that is raised combining farm and free-range. For this reason, it is fed, on the one hand, with fruits and other wild herbs during the time it is free-range in the fields, but also with feed and cereals during its stay on the farm in the last fattening phase. This particularity is what makes it so special. This combined feeding allows it to gain weight and its part of life in freedom makes it muscle and infiltrates more fat into the muscle. Thus, the resulting flavor can be more similar to that of Iberian acorn-fed ham.
And finally, another element that will directly influence the flavor 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 Jamón de Campo ibérico is kept in the cellar for about 24 months. The result: an Iberian ham with an exceptional flavor, at a lower price than acorn-fed Iberian ham, but of extreme quality.
