Iberian Ham
Sliced Iberian Ham
Cebo de campo Iberian ham
Cebo de Campo Iberian Ham, a top-quality Spanish gourmet product, is made from Iberian pigs (minimum 50% Iberian, mixed breeding). They spend time outdoors, allowing them to move around and forage naturally, while also being housed in facilities where they receive controlled feed.
- Cebo: The term "cebo" means "fed". Cebo de campo" pigs are mainly fed compound feed, cereals and legumes.
- Campo: The term "campo" means "field". This indicates that, although these pigs are mainly fed compound feed, they also spend part of their lives outdoors, in pastures or oak forests (dehesas), where they can supplement their diet by grazing on grass and foraging for acorns, roots and other natural resources.
Discover cebo de campo Iberian ham
This ham is renowned for its respectful rearing method, which allows the pigs to evolve in semi-freedom in Spain's vast dehesas, an ecosystem made up of holm and cork oaks. This semi-freedom contributes not only to animal welfare but also to the quality of their meat, offering a firm texture and rich flavor. The pigs feed mainly on legumes and cereals, but also on acorns, which enrich the flavor of the ham.
Maturation of Cebo de Campo ham
Our Cebo de Campo ham is matured for 24 to 26 months in natural conditions, allowing its full flavor and aroma to develop.
Pata Negra and Iberian ham
Spanish Iberian ham, often called Pata Negra, is distinguished by the fact that it comes mainly from Iberian pigs with black coats and hooves. This is where its Spanish name comes from: Pata Negra, meaning "Black Paw". This term covers various levels of ham quality, including Cebo de Campo.
The unique Dehesa ecosystem
Cebo de Campo Iberian Ham is appreciated in part for the unique ecosystem in which the pigs are raised. La Dehesa, a typical pastoral landscape of central-western Spain, offers a natural habitat where holm and cork oaks abound. This region, which includes the province of Salamanca, the region of Extremadura, northern Andalusia and Guijuelo in particular, provides pigs with a rich and varied diet consisting mainly of legumes and cereals, enriched by acorns. Guijuelo, renowned for its particularly favorable climate for curing hams, enriches our range thanks to its traditional methods, which guarantee a product that respects both authenticity and the rigorous standards of the designation of origin.
Breeding and feeding processes
The pigs used to produce our ham enjoy freedom of movement throughout their growth, which is essential for their physical development and the quality of their meat. Raised in semi-free-range conditions, they feed on a mixture of legumes, cereals and sometimes acorns, providing a balanced diet that is reflected in the quality of the ham.
Maturation of cebo de campo Iberian ham
The curing of our Cebo de Campo Iberian Ham reflects a carefully preserved tradition. After careful salting, the hams are first dried naturally for up to eight months, allowing the salt to distribute itself evenly. For Cebo de Campo, the maturing process then typically continues for 24 to 36 months in natural cellars.
Diversity of Iberian flavours
In addition to our Cebo de Campo Iberian Ham, we invite you to discover "lomo ibérico", another specialty prized for its delicate texture and refined taste. Like our ham, Iberian lomo is produced from Iberian pigs raised according to traditional methods.
A perfect match
Cebo de Campo Iberian Ham pairs perfectly with sunny red wines, which complement its deep flavors without being dominated by them.
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