What is the Cebo Iberian ham?
Cebo de Campo Iberico ham comes from the hind legs of pigs that are at least 50% Iberian and have been reared and processed on the Iberian Peninsula.
The main way to differentiate this type of Iberian cebo and recebo ham is with the green label that identifies them. This label, which is located above the hoof, in the part of the knuckle, guarantees a series of characteristics that we are going to develop in the following lines:
Sale of Iberian fattening hams. Certified hams from Guijuelo, Andalusia and Segovia. With a breed of 50% and 100% Iberian. We offer them in whole hams, boneless, cubes and sliced by knife or machine.
First of all, the Iberian ham is obtained from pigs that have lived in captivity, but that have spent the last stage of their lives in freedom.
The breed of these animals is at least 50% Iberian breed, being able to have a 100% Iberian breed, as is the case of our Coloryn Iberian ham, which you can find both in whole piece and sliced and which comes from 100% Iberian breed pigs.
These pigs are initially fed on natural fodder, which in the last stage of their lives is supplemented with the natural pastures of the environment where they have lived in freedom.
The curing period of the Iberian 'cebo de campo' ham is at least 24 months, whether or not it is prolonged will depend on its size and the percentage of fat in the leg.
Difference between cebo ham and cebo de campo ham (iberico recebo)
Although at first glance a cebo Iberian ham and a cebo de campo Iberian ham may seem identical, there are a number of differences that make a cebo de campo ham substantially superior to a cebo de campo ham.
During the rearing of these two pigs, the main difference is that the fattened Iberian pig lives, in pens, in captivity throughout its life and is fed only on feed. While the free-range pig lives in the wild for part of its life and during this period it completes its diet with natural pasture and even fruit.
Once the animal has been slaughtered, the curing of the hams is very similar, with a minimum curing period of 24 months.
Visually, a cebo Iberian ham and a cebo de campo ham have the same appearance, but when we start the ham, we can see that the fat infiltration, that is, the marbling and the colour can change. The cebo de campo ham has a better appearance.
In the mouth, the taste in the mouth, the ham from cebo de campo has a richer flavour and a more delicate texture, this is due to the period of time they have lived in the wild and the food they have had during their time in the mountains.
At the same time, it is more common to find "cebo de campo" hams with a 75% or 100% Iberian breed. While cebo hams tend to come from animals with a 50% breed. This is due to the fact that as they are pigs that are going to be better cared for, the best breeds are used. On the other hand, sometimes there are not enough acorns for all the pigs, so some of them are only given feed and natural pasture.
Certification is the main aspect that will allow us to differentiate between a country-bred cebo ham and a cebo ham. The label of a cebo de cebo ham is white, while that of a cebo de campo ham is green. We recommend not buying any Iberian ham that is not labelled with the seal, as this is the certification that guarantees the product we are buying.
If we take into account the benefits of one or the other ham, it can be said that the country fattening ham has a higher concentration of oleic acid, which is very beneficial for our health.
The truth is that it is no longer identified with recebo ham. Before the implementation of the colour certifications, the cebo de campo ham was known as recebo ham.
Nowadays it is not called this way, as the term recebo can misinterpret the quality of the product. These pigs are not fattened excessively, they have a natural breeding and the fact that they have lived in freedom and have had different types of more natural feeding gives them a value and a superior quality over fattened hams.
For this reason, they are only called "field fattened hams".
Where to buy Cebo Iberico ham online?
At Gastronomic Spain we have a multitude of types of cebo and recebo Iberian ham presented in whole leg and in different cuts such as: boned and polished, sliced by machine or knife or cut into cubes or maces of 500 gr or 1 kg.
If you are looking for an Iberian cebo ham with a good quality-price ratio and with free shipping throughout Europe, we recommend the Guijuelo cebo ham leg. An Iberian ham with an excellent curing process and a balanced proportion between lean and fat.
Brands of Cebo Iberian ham that we offer
The main mark of the Iberian cebo ham is its certification, which guarantees that it is the product that it claims to be. However, in Gastronomic Spain we work with various companies and manufacturers, who, although they are not known by their brand, produce a product of the best quality.
Among the different products we work with, we have to differentiate those that are within a denomination of origin, as is the case of the company Nieto Martín which is a member of the Guijuelo Denomination of Origin.
On the other hand, another of our trusted suppliers of Iberian ham is Eresma, one of the largest Iberian ham products in Spain and which offers certified Iberian hams of the highest quality.
What to accompany an Cebo Iberico Ham with?
