Iberian Free-Range Ham Shoulder, 50% Iberian Breed

Iberian Free-Range Shoulder Ham 50% Iberian Breed +18 Months (Whole)

Iberian Free-Range Shoulder Ham 50% Iberian Breed (Cebo de Campo) is a premium whole shoulder ham produced in Castile and León or Andalusia and naturally cured for over 18 months. This exceptional cut comes from the front leg of pigs with 50% Iberian genetics, raised in semi-free-range conditions and fed on a diet based on natural cereals, legumes, and pasture.

Castile and León, with its hot summers, mild winters, and vast grazing lands, is one of the main production areas for free-range Iberian pork. The pigs’ natural diet gives the shoulder its characteristic flavor, with an intense Iberian taste and fruity notes. The meat is deep dark red, while the fat ranges from white to pink and translucent, offering a smooth texture and a powerful aroma.

Andalusia provides ideal conditions thanks to its Mediterranean climate and wooded pastures rich in holm oaks and cork oaks, which supply acorns as a fundamental food source. Strong day–night temperature contrasts and dry winds promote a slow and natural curing process, enhancing marbling, aroma, and balance with the right level of salt.

This shoulder ham is considered one of the finest products among free-range Iberian pigs and is valued worldwide as a true gastronomic treasure.

Tasting Notes

• Nose: Intense cured aroma with fruity and nutty nuances.
• Palate: Rich Iberian flavor, smooth fat, balanced saltiness and long finish.

Recommended Uses

• Slice thinly and serve at room temperature
• Ideal for tapas and charcuterie boards
• Perfect with rustic bread and olive oil
• Excellent pairing with cheese and wine

Product Information

• Origin: Castile and León or Andalusia, Spain
• Breed: 50% Iberian
• Diet: Natural cereals, legumes and pasture
• Curing Time: Minimum 18 months
• Cut: Front leg (shoulder)
• Format: Whole piece
• Quality: Iberian Cebo de Campo
• Storage: Store in a cool, dry place