Iberian Cebo Ham

Piece between 7.5 Kg. and 9.5 Kg

Iberico Bellota Ham

Keep at a temperature below 18ºC in a cool, dry place and protected from light. If the product has been transported vacuum packed, remove it from the plastic container upon receipt and keep it in the conditions mentioned.

It is advisable to consume from the moment of its purchase with assiduous continuity, thus avoiding the dryness of the cut.
Otherwise, if kept in correct environment, the meat can be preserved for months.

Wrapped in greaseproof paper and sheathed in fabric covers.

Characteristic from pink to purplish red in the lean part and shiny appearance of the fat.

Meat with a delicate flavor, slightly salty and with a pleasant and characteristic aroma, without detecting any type of anomalous smell or taste.

Homogeneous, slightly fibrous and without pastiness or softening.

There are four seal categories in the Ibérico world. 

This categorisation has been made in order to control the denomination of Ibérico ham. For this, there are different coloured seals. 

Any type of IBÉRICO ham must carry one of these four seals, if it doesn’t, no matter what the label states, then the ham is not categorized as IBÉRICO

This is what each color represents:

⚫ Black seal: The animal is 100% Ibérico breed. It is fed with acorns and it is raised free-range. 

🔴 Red seal: The animal is 50% or 75% Ibérico breed. The mother is Ibérico breed and the father is Duroc breed. It is fed with acorns and raised free-range. 

🟢 Green seal: The animals can be 100%, 75% or 50% Ibérico breed. Animals are also referred to as Cebo de Campo. They are raised free-range but fed with just natural cereals. 

⚪ White seal: Animals breed can be 100%, 75% and 50%, they are raised with limited space (some are not raised free-range) and are fed with cereals. 

 

Ibérico hams can also have Origin Denomination: Guijuelo (Salamanca), Dehesa de Extremadura, Jabugo (Huelva) and Los Pedroches (Córdoba).

Serrano Ham:

In general, these are pigs raised in farms with a much shorter lifespan (sometimes they live even less than a year). The curing period of these hams is also much shorter than the Ibérico curing period. The Serrano curing period can be: Bodega ham (7-9 months), Reserva (9-12 months), and Gran Reserva (15 months of curing). 

Same as Ibérico ham, Serrano ham also has an origin denomination such as IGP (Indicación Geográfica Protegida) which translates to Protected Geographical Indication.

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50% Iberian Free Range Natural Feed (Cebo Campo) Ham