Cebo de Campo ibérico 

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Practical information: Iberian Spanish shoulder ham

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders




[description_short] =>

The Iberian shoulder ham (Cebo de Campo) is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months

These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo shoulder ham you can eat!!!

Better sliced? See the Sliced Iberian shoulder ham

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17.91 €/kg

The Iberian shoulder ham (Cebo de Campo) is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months.  These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of...

73,26 €
32 reviews
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Practical information: Iberian Cebo de campo Spanish ham

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders

[description_short] =>

The Iberian Spanish ham (Cebo de Campo) is the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 24 months

These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo de campo ham you can eat!!!

Better sliced? See the Sliced Iberian shoulder ham

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23.24 €/kg

The Iberian Spanish ham (Cebo de Campo) is the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 24 months.  These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild...

169,02 €
4 reviews
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Practical information: Iberian Cebo de campo Spanish ham

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders

[description_short] =>

The Iberian Spanish Cebo de Campo ham is the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 24 months

These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo de campo ham you can eat!!!

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84.15 €/kg

The Iberian Spanish Cebo de Campo ham is the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 24 months.  These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild...

8,64 €
11 reviews
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Practical information: Iberian Spanish Cebo de Campo shoulder

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders

[description_short] =>

The Iberian Cebo de Campo shoulder is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months

These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo shoulder ham you can eat!!!

Better sliced? See the Sliced Iberian shoulder ham

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85 €/kg

The Iberian Cebo de Campo shoulder is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months.  These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild...

7,73 € 7,73 € -20%
2 reviews
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Practical information: Ibérico Cebo de campo Spanish ham

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders

[description_short] =>

The Ibérico Spanish ham (Cebo de Campo) is the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 24 months

These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo de campo ham you can eat!!!

Format: Presented in a whole single vacuum packed piece.

[available_now] => [available_later] => [link_rewrite] => cebo-de-campo-iberico-ham-50-iberian-breed-boneless [meta_description] => Buying Cebo de Campo Iberico Ham, 50% Iberian Breed - BONELESS at the best price here online [meta_keywords] => cebo,pata negra,jamon,jamón,ham,cebo de campo,recebo,spanish ham,hams,iberico,jamones,iberian ham,whole,price,ofer,promotion,cheap [meta_title] => Cebo de Campo Iberico Ham, 50% Iberian Breed - BONELESS [name] => Cebo de Campo Iberico Ham, 50% Iberian Breed - BONELESS [id_image] => 1186-4297 [legend] => Cebo de Campo Iberico Ham, 50% Iberian Breed - BONELESS [manufacturer_name] => 181 D. [category_default] => Cebo de Campo ibérico [new] => 0 [orderprice] => 140.409091 [allow_oosp] => 0 [category] => cebo-de-campo-iberico [link] => https://www.jamonarium.com/en/cebo-de-campo-iberico/1186-cebo-de-campo-iberico-ham-50-iberian-breed-boneless.html [attribute_price] => 79.563636 [price_tax_exc] => 219.972727 [price_without_reduction] => 219.972727 [reduction] => 0 [specific_prices] => Array ( [id_specific_price] => 1649187 [id_specific_price_rule] => 0 [id_cart] => 0 [id_product] => 1186 [id_product_attribute] => 0 [id_shop] => 0 [id_shop_group] => 0 [id_currency] => 0 [id_country] => 0 [id_group] => 0 [id_customer] => 0 [price] => -1.000000 [from_quantity] => 1 [reduction] => 0.200000 [reduction_tax] => 1 [reduction_type] => percentage [from] => 2015-06-09 13:22:01 [to] => 2015-06-15 23:59:00 [score] => 1 )[quantity_all_versions] => 4 [features] => Array ( [0] => Array ( [name] => Origin [value] => Spain [id_feature] => 11 )[1] => Array ( [name] => Breed [value] => Ibérico 50% [id_feature] => 13 )[2] => Array ( [name] => Healing [value] => More than 24 months [id_feature] => 10 )[3] => Array ( [name] => Feeding [value] => Cebo de campo: Based on natural feed and during the final fattening stage in the pastures. [id_feature] => 12 )[4] => Array ( [name] => Part of the pig [value] => Hind leg [id_feature] => 21 )[5] => Array ( [name] => Tasting note [value] => Smooth tasty flavour with strong delicious aroma. [id_feature] => 23 )[6] => Array ( [name] => Health [value] => Rich in protein, B vitamins and oleic acid (good cholesterol producer). Very low in calories (95cal per 50g), a indispensable part of the Mediterranean diet, 100% healthy. [id_feature] => 24 )[7] => Array ( [name] => Curiosities [value] => The Iberian excellent quality of this ham comes from its traditional curing process controlled by the “Maestro jamonero”. His dedication and experience make a good Iberian pata negra ham into an extraordinary ham. [id_feature] => 18 )[8] => Array ( [name] => Price per kilo [value] => 51.49 €/kg [id_feature] => 5 )[9] => Array ( [name] => Manufacturer [value] => Jamonarium [id_feature] => 15 )[10] => Array ( [name] => Ingredients [value] => Iberian pork ham, salt, sugar, acidity regulator (E-331iii) and preservatives (E-250, E-252). [id_feature] => 8 )[11] => Array ( [name] => Nutritional values [value] => Energy value: 334 Kcal Fat: 19.85 g Of which saturated: 10.87 g Carbohydrates: 0.3 g of which sugars: 0.2 g Proteins: 38.64 g Salt: 4.82 g [id_feature] => 16 )[12] => Array ( [name] => Allergens & co [value] => Free gluten. Free lactose. [id_feature] => 20 )[13] => Array ( [name] => Presentation [value] => Vacuum packed [id_feature] => 47 )[14] => Array ( [name] => Format [value] => Boneless [id_feature] => 52 ))[attachments] => Array ( )[virtual] => 0 [pack] => 0 [packItems] => Array ( )[nopackprice] => 0 [customization_required] => [rate] => 0 [tax_name] => [color_list] => ) 1

51.49 €/kg

The Ibérico Spanish ham (Cebo de Campo) is the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 24 months.  These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild...

219,97 € 219,97 € -20%
3 reviews
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Practical information: Iberian Spanish Cebo de Campo shoulder

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders

[description_short] =>

The Iberian Cebo de Campo shoulder is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months

These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo shoulder ham you can eat!!!

Presented in a whole vacuum packed piece.

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43.2 €/kg

The Iberian Cebo de Campo shoulder is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months.  These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild...

109,96 € 109,96 € -20%
8 reviews
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Practical information: Iberian Spanish Cebo de Campo shoulder

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders

[description_short] =>

The Cebo de Campo Iberico Shoulder, 50% iberian Breed boneless - Top half is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months

These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo shoulder ham you can eat!!!

Presented in a whole vacuum packed piece.

[available_now] => [available_later] => [link_rewrite] => cebo-de-campo-iberico-shoulder-50-iberian-breed-boneless-top-half [meta_description] => Buy Cebo de Campo Iberico Shoulder, 50% iberian Breed - BONELESS - Top half at the best price here online [meta_keywords] => cebo,pata negra,jamon,jamón,ham,cebo de campo,recebo,spanish ham,hams,iberico,jamones,iberian ham,whole,price,ofer,promotion,cheap [meta_title] => Cebo de Campo Iberico Shoulder, 50% iberian Breed - BONELESS - Top half [name] => Cebo de Campo Iberico Shoulder, 50% iberian Breed - BONELESS - Top half [id_image] => 1542-4370 [legend] => Cebo de Campo Iberico Shoulder, 50% iberian Breed boneless - Top half [manufacturer_name] => [category_default] => Cebo de Campo ibérico [new] => 0 [orderprice] => 43.200000 [allow_oosp] => 0 [category] => cebo-de-campo-iberico [link] => https://www.jamonarium.com/en/cebo-de-campo-iberico/1542-cebo-de-campo-iberico-shoulder-50-iberian-breed-boneless-top-half.html [attribute_price] => 3.927273 [price_tax_exc] => 47.127273 [price_without_reduction] => 47.127273 [reduction] => 0 [specific_prices] => [quantity_all_versions] => 6 [features] => Array ( [0] => Array ( [name] => Origin [value] => Spain [id_feature] => 11 )[1] => Array ( [name] => Breed [value] => Ibérico 50% [id_feature] => 13 )[2] => Array ( [name] => Healing [value] => More than 18 months [id_feature] => 10 )[3] => Array ( [name] => Feeding [value] => Cebo de campo: Based on natural feed and during the final fattening stage in the pastures. [id_feature] => 12 )[4] => Array ( [name] => Part of the pig [value] => Foreleg [id_feature] => 21 )[5] => Array ( [name] => Tasting note [value] => Intense flavour and incredible aroma with small pink fat layers which helps appreciate better the fabulous texture of this masterpiece. [id_feature] => 23 )[6] => Array ( [name] => Health [value] => Rich in protein, B vitamins and oleic acid (good cholesterol producer). Very low in calories (95cal per 50g), a indispensable part of the Mediterranean diet, 100% healthy. [id_feature] => 24 )[7] => Array ( [name] => Curiosities [value] => The Iberian excellent quality of this ham comes from its traditional curing process controlled by the “Maestro jamonero”. His dedication and experience make a good Iberian pata negra ham into an extraordinary ham. [id_feature] => 18 )[8] => Array ( [name] => Price per kilo [value] => 43.2 €/kg [id_feature] => 5 )[9] => Array ( [name] => Manufacturer [value] => Jamonarium [id_feature] => 15 )[10] => Array ( [name] => Ingredients [value] => Iberian shoulder pork ham, salt, sugar, acidity regulator (E-331iii) and preservatives (E-250, E-252). [id_feature] => 8 )[11] => Array ( [name] => Nutritional values [value] => Energy value: 334 Kcal Fat: 19.85 g Of which saturated: 10.87 g Carbohydrates: 0.3 g of which sugars: 0.2 g Proteins: 38.64 g Salt: 4.82 g [id_feature] => 16 )[12] => Array ( [name] => Allergens & co [value] => Free gluten. Free lactose. [id_feature] => 20 )[13] => Array ( [name] => Presentation [value] => Vacuum packed [id_feature] => 47 )[14] => Array ( [name] => Format [value] => Boneless [id_feature] => 52 ))[attachments] => Array ( )[virtual] => 0 [pack] => 0 [packItems] => Array ( )[nopackprice] => 0 [customization_required] => [rate] => 0 [tax_name] => [color_list] => ) 1

43.2 €/kg

The Cebo de Campo Iberico Shoulder, 50% iberian Breed boneless - Top half is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months.  These shoulder hams are cured in the area of Salamanca or Extremadura, where the...

47,13 €
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Practical information: Iberian Spanish Cebo de Campo shoulder

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders

[description_short] =>

The Cebo de Campo Iberico Shoulder, 50% iberian Breed boneless - bottom half is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months

These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo shoulder ham you can eat!!!

Presented in a whole vacuum packed piece.

[available_now] => [available_later] => [link_rewrite] => cebo-de-campo-iberico-shoulder-50-iberian-breed-boneless-bottom-half [meta_description] => Buy Cebo de Campo Iberico Shoulder, 50% iberian Breed - BONELESS - bottom half at the best price here online [meta_keywords] => cebo,pata negra,jamon,jamón,ham,cebo de campo,recebo,spanish ham,hams,iberico,jamones,iberian ham,whole,price,ofer,promotion,cheap [meta_title] => Cebo de Campo Iberico Shoulder, 50% iberian Breed - BONELESS - bottom half [name] => Cebo de Campo Iberico Shoulder, 50% iberian Breed - BONELESS - bottom half [id_image] => 1543-4369 [legend] => Cebo de Campo Iberico Shoulder, 50% iberian Breed boneless - bottom half [manufacturer_name] => [category_default] => Cebo de Campo ibérico [new] => 0 [orderprice] => 27.490909 [allow_oosp] => 0 [category] => cebo-de-campo-iberico [link] => https://www.jamonarium.com/en/cebo-de-campo-iberico/1543-cebo-de-campo-iberico-shoulder-50-iberian-breed-boneless-bottom-half.html [attribute_price] => 1.963636 [price_tax_exc] => 29.454545 [price_without_reduction] => 29.454545 [reduction] => 0 [specific_prices] => [quantity_all_versions] => 6 [features] => Array ( [0] => Array ( [name] => Origin [value] => Spain [id_feature] => 11 )[1] => Array ( [name] => Breed [value] => Ibérico 50% [id_feature] => 13 )[2] => Array ( [name] => Healing [value] => More than 18 months [id_feature] => 10 )[3] => Array ( [name] => Feeding [value] => Cebo de campo: Based on natural feed and during the final fattening stage in the pastures. [id_feature] => 12 )[4] => Array ( [name] => Part of the pig [value] => Foreleg [id_feature] => 21 )[5] => Array ( [name] => Tasting note [value] => Intense flavour and incredible aroma with small pink fat layers which helps appreciate better the fabulous texture of this masterpiece. [id_feature] => 23 )[6] => Array ( [name] => Health [value] => Rich in protein, B vitamins and oleic acid (good cholesterol producer). Very low in calories (95cal per 50g), a indispensable part of the Mediterranean diet, 100% healthy. [id_feature] => 24 )[7] => Array ( [name] => Curiosities [value] => The Iberian excellent quality of this ham comes from its traditional curing process controlled by the “Maestro jamonero”. His dedication and experience make a good Iberian pata negra ham into an extraordinary ham. [id_feature] => 18 )[8] => Array ( [name] => Price per kilo [value] => 43.2 €/kg [id_feature] => 5 )[9] => Array ( [name] => Manufacturer [value] => Jamonarium [id_feature] => 15 )[10] => Array ( [name] => Ingredients [value] => Iberian shoulder pork ham, salt, sugar, acidity regulator (E-331iii) and preservatives (E-250, E-252). [id_feature] => 8 )[11] => Array ( [name] => Nutritional values [value] => Energy value: 334 Kcal Fat: 19.85 g Of which saturated: 10.87 g Carbohydrates: 0.3 g of which sugars: 0.2 g Proteins: 38.64 g Salt: 4.82 g [id_feature] => 16 )[12] => Array ( [name] => Allergens & co [value] => Free gluten. Free lactose. [id_feature] => 20 )[13] => Array ( [name] => Presentation [value] => Vacuum packed [id_feature] => 47 )[14] => Array ( [name] => Format [value] => Boneless [id_feature] => 52 ))[attachments] => Array ( )[virtual] => 0 [pack] => 0 [packItems] => Array ( )[nopackprice] => 0 [customization_required] => [rate] => 0 [tax_name] => [color_list] => ) 1

43.2 €/kg

The Cebo de Campo Iberico Shoulder, 50% iberian Breed boneless - bottom half is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months.  These shoulder hams are cured in the area of Salamanca or Extremadura, where the...

29,45 €
2 reviews
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Practical information: Iberian Spanish shoulder ham

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders




[description_short] =>

The Iberian Cebo de Campo shoulder whole sliced is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months

These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo shoulder ham you can eat!!!

Better sliced? See the Sliced Iberian shoulder ham

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66.36 €/kg

The Iberian Cebo de Campo shoulder whole sliced is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months.  These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes...

107,59 € 119,55 € -10%
1 review
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Practical information: Iberian Cebo de campo Spanish ham

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders




[description_short] =>

The Iberian Spanish ham (Cebo de Campo) whole sliced is the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 24 months

These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo de campo ham you can eat!!!

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80.90 €/kg

The Iberian Spanish ham (Cebo de Campo) whole sliced is the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 24 months.  These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes...

197,59 € 219,55 € -10%
3 reviews
Showing 1 - 10 of 10 items

Buy Ibérico Cebo de Campo hams. Ibérico Cebo de Campo hams and shoulders whole, boneless, cut and whole cut. Iberian pigs with a percentage above 50% Ibérico fed on grasses and acorns and raised in semifreedom. Learn more about how to choose a ham here.