50% Iberian Spanish Ham Cebo de Campo With Bone 8.58 kg


The ham is cured for a minimum of 24 months, which results in a rich, complex flavor and a tender, juicy texture. The bone is left in the ham, which adds to the flavor and helps to keep the ham moist.

This ham is ideal for slicing and serving as an appetizer, or it can be used to add flavor to soups, stews, and other dishes. It is a popular delicacy in Spain and is enjoyed by food lovers around the world.

  • Made from Iberian pigs reared freely in the pastures of the Valley of Los Pedroches
  • Each piece is numbered, which ensures perfect monitoring and control of the curing process, which is never less than three years
  • Curing is achieved through a very slow maturation in a natural dryer

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