PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Jamón · ibérico cebo de campo, 50% ibérico · approx. 8 kg

Ibérico cebo de campo ham (50% ibérico), approx. 8 kg

Cebo de campo is the middle step on the ibérico ladder: the pig was raised outdoors, mainly on feed, without the acorn season of a bellota ham. The label says jamón cebo de campo 50% raza ibérica; the tag is green. About 8 kg, whole or boned.

Ibérico pigs grazing on green grass beneath holm oaks in the dehesa
Ibérico cebo de campo ham (50% ibérico), approx. 8 kg

Ibérico cebo de campo ham (50% ibérico), approx. 8 kg

On the label: Jamón de cebo de campo 50 % raza ibérica, 8 kg

Price range: 332,54€ through 379,90€ VAT incl.

In stock

Processed product. If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before ordering; it is also printed on the label.

Choose the weight on the Spanish product page

What you get

Cut Jamón: whole cured hind leg
On the Spanish label Jamón de cebo de campo 50 % raza ibérica, 8 kg
Animal Ibérico pig, 50% ibérico breed, raised outdoors, mainly on feed
Pack Approx. 8 kg. Options on the Spanish product page: entero (on the bone) or deshuesado (boned, in one piece); the price changes with the option
Fresh or frozen Cured; not frozen
Serves A whole ham is a project for weeks, not a meal
Herd of ibérico pigs roaming a grassy hillside under the trees of the dehesa

How to serve and keep it

If the ham will be finished quickly, set it hoof up and begin on the thick, rounded side. If it has to last, begin hoof down on the leaner side, which dries out first. Carve at room temperature, thin and short. Afterwards press strips of the ham’s own fat on to the cut, cover it with a clean cloth and keep it somewhere cool and dry. Boned ham and cut-off pieces go in the fridge, wrapped.

Cebo de campo, asked and answered

How does it differ from a bellota ham?

A bellota pig is finished on acorns; a cebo de campo pig is raised outdoors, mainly on feed. The official tags tell them apart: black and red for bellota, green for cebo de campo, white for cebo. See our jamón ibérico page.

Can I have it in time for December?

Yes. Orders placed now leave in the first dispatch, on 4 November. For December, order from Thursday 10 to Wednesday 16, 17:00, for the recommended dispatch, delivered Thursday 17. The last one, Wednesday 23, arrives on the 24th before 13:00 with no margin for a second attempt. See December delivery.

What about allergens?

If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before you order; it is also printed on the label.

What does 50% ibérico mean on the label?

Under Spain’s quality standard for ibérico, Royal Decree 4/2014, 50% raza ibérica means the pig’s mother was pure ibérico and its father a Duroc. With cebo de campo it makes up the full legal name of this ham, which carries a green tag. For a ham over 7 kg the standard requires at least 730 days of production.

How many people will a whole 8 kg ham serve?

An 8 kg ham on the bone gives a little under half its weight in slices, about 3.5 to 4 kg: some 40 servings of 90 g. The small chunks and ends go into croquettes or salmorejo, and the bone, sawn into pieces, flavours a stock or a Spanish cocido.

Goes well with

The acorn-finished ham and shoulder to compare, plus a lomito and a chorizo.