Product code: SKU#155782286854646751-2819
Available quantity Product in stock
Authentic Spanish Jamón Ibérico de Cebo 50% Raza Ibérica – a high-quality dry-cured ham made from pigs with 50% Iberian breed ancestry and aged for at least 24 months in traditional Spanish curing cellars. It offers a delicate, lingering flavour, rich aroma and beautifully marbled texture. An authentic Spanish delicacy for an exceptional gourmet experience.
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Jamón Ibérico de Cebo 50% Chacinas de Salamanca is a traditional Spanish dry-cured ham produced from pigs with 50% Iberian genetic ancestry.
Carefully selected pork hind legs are used in its production. The pigs are fed quality compound feed consisting mainly of cereals and legumes.
The ham is aged for a minimum of 24 months using traditional curing methods. During this extended process, the meat gradually loses moisture and develops its distinctive aroma, deeper flavour and pleasant texture.
The natural characteristics of Iberian pork, its fine intramuscular fat and the extended curing period give this ham its distinctive character.
Jamón Ibérico de Cebo 50% offers a delicate yet expressive flavour, combining the rich aroma of matured meat with the smoothness of natural fat.
Characteristic features include:
Rich and pleasant aroma of dry-cured ham.
Delicate, well-balanced flavour.
Marbled meat with natural intramuscular fat.
Tender texture, best appreciated when thinly sliced.
Pleasant, long-lasting finish.
At room temperature, the fat softens, allowing the ham's aroma and subtle flavour notes to develop more fully.
50% Iberian breed ancestry. The ham is produced from pigs with 50% Iberian genetic ancestry. Iberian pork is valued for its distinctive meat structure and natural fat distribution.
A minimum of 24 months of curing. The extended traditional curing process develops the ham's rich aroma and expressive flavour.
Traditional Spanish production. The producer, Chacinas de Salamanca, follows traditional Spanish ham-curing methods.
Beautiful marbling. Natural intramuscular fat enhances the flavour and gives thin slices their characteristic texture.
Authentic gourmet experience. A whole bone-in ham allows you to enjoy the traditional Spanish ritual of Jamón carving and tasting at home.
For the best tasting experience, carve the ham into very thin slices and serve at room temperature.
Perfect for:
Spanish tapas and charcuterie boards.
Serving with olives, fresh bread and tomatoes.
Pairing with aged cheeses and other Spanish delicacies.
Enjoying with a glass of dry red wine.
Special occasions, family gatherings and celebrations.
An exceptional gourmet gift.
We also recommend tasting the ham on its own, without accompaniments, to fully appreciate the authentic flavour of Jamón Ibérico.
| Specification | Details |
|---|---|
| Product name | Jamón Ibérico de Cebo |
| Producer | Chacinas de Salamanca |
| Product type | Spanish dry-cured pork ham |
| Category | Cebo Ibérico |
| Iberian breed ancestry | 50% Raza Ibérica |
| Feeding | Compound feed, mainly cereals and legumes |
| Cut | Hind leg |
| Presentation | Whole bone-in ham |
| Curing period | Minimum 24 months |
| Weight | Approximately 8–9 kg, depending on the individual ham |
| Country of origin | Spain |
| Storage | Cool, dry place |
Ham stand and carving knife are not included. They are available for purchase separately.
Pork ham, salt, preservatives: E250 (sodium nitrite), E252 (potassium nitrate).
Gluten-free.
| Nutrient | Amount |
|---|---|
| Energy | 1402 kJ / 337 kcal |
| Fat | 22 g |
| Of which saturates | 7.5 g |
| Carbohydrates | 0.5 g |
| Of which sugars | 0.5 g |
| Protein | 33.2 g |
| Salt | 1.3 g |
Nutritional values may vary slightly between different parts of the ham due to traditional production methods and the natural distribution of fat.
Store the ham in a cool, dry and well-ventilated place, away from direct sunlight.
After unpacking, remove the transport packaging. Once carving has begun, the exposed cutting surface can be covered with pieces of the ham's own fat or suitable food-grade film to help prevent excessive drying.
For the best flavour, carve thin slices and serve at room temperature.
Jamón Ibérico de Cebo 50% Chacinas de Salamanca – more than two years of Spanish curing tradition in every slice.
