Made by the highly skilled Simón Martín family business with more than 100 years of tradition, this ruby red Jamon Ibérico Cebo de Campo is the perfect addition to the world of gourmet Iberico ham.
Cured for at least 20 months, this delivers a strong, mature flavour and the unique Iberico taste experience which is incomparable to other types of dry-cured ham.
By roaming freely the pig's fat is massaged into the muscle tissue and the fat infiltration is much more intense than that of ordinary Jamón Ibérico de Cebo.
Iberico pork, sea salt
- No nitrates
- Reduced salt*
- Gluten-free
- Lactose-free
*Compared to other cured products
Typical values per 100g:
| Energy | 1380 kJ (330 kcal) |
| Fat | 21.3 g |
| - of which saturated | 7.8 g |
| Carbohydrates | <0.1 g |
| - of which sugars | <0.1 g |
| Protein | 34.5 g |
| Salt | 2.9 g |
Type of ham
This leg of Iberico ham comes from specially selected crossbred black Iberian pigs (50%, 75% and even 100% purebred Iberians) which roam free in pastures, grazing on grass, natural grains and legumes. Iberico legs are cured for a minimum of 30 months and the ham has a much higher content of unsaturated fat which delivers both health and flavour benefits. Unsaturated animal fats are structurally similar to olive oil making the ham more succulent, digestible and the flavour more intensive and durable. The ham is delivered as a whole leg with bone.
Data sheet
| TYPE | Iberico Ham |
| PRESENTATION | Whole Leg |
| CURATION TIME | 20 Months |
| GRADE | Cebo de Campo |
| DIET | Grass-fed - Natural foraging in meadows. |
| BRAND | JAMONES SIMÓN MARTÍN GUIJUELO |
| STORAGE | Store in a cool, dry place. |
| PACKAGING | This ham is supplied to you vacuum packed and in a protective cardboard box. |
| ADVICE | This ham has been vacuum-sealed to maintain quality and flavour, We recommend you open the packaging 24 hours before consumption and to consume at room temperature. Please see Customer FAQ for further advice. |
