Cereal-Fed Iberian Ham - From Jabugo - Jamones Eíriz

Eíriz Cebo de Campo ham – Corteconcepción, Sierra de Aracena, Huelva

The Eíriz Iberian Cebo de Campo ham comes from 50% Iberian pigs, crossed with the Duroc breed. Raised outdoors, the pigs are fed a diet based on cereals and legumes, supplemented by the natural resources available in their environment.

But this ham above all has a genuine sense of place. It is produced in Corteconcepción, in the heart of the Sierra de Aracena and Picos de Aroche, in the province of Huelva. For generations, this region of north-western Andalusia has been one of Spain's great territories for Iberian ham.

Jabugo, at the heart of the Iberian ham tradition

In the world of Iberian ham, the name Jabugo immediately evokes the province of Huelva and the landscapes of the Sierra de Aracena. The village of Jabugo lies in the heart of the Sierra de Aracena and Picos de Aroche Natural Park, in a region where Iberian pig farming and ham production are an integral part of the local heritage.

The Jabugo PDO is closely linked to this territory. Its product specification highlights in particular the importance of the natural and microclimatic conditions of the Sierra in the province of Huelva in the traditional process of producing and curing the hams.

It is in this same environment that Jamones Eíriz operates. The company is based in Corteconcepción, in the Sierra de Aracena, just a few kilometres from Jabugo. For several decades, Eíriz has been producing Iberian hams and cured meats here, drawing on the traditional methods of the region.

To learn more about this family business and its history, discover our presentation of Jamones Eíriz, producer in Corteconcepción.

This geographical proximity to Jabugo and the Sierra de Aracena is therefore more than just a commercial argument: it places Eíriz's work in one of Spain's historic Iberian ham-producing regions.

If you would like to discover this region and its gastronomic heritage, we also invite you to explore our article about the Iberian Ham Route in Jabugo, which explores the Sierra de Aracena, the dehesa and the visit to Jamones Eíriz in Corteconcepción.

What is «Cebo de Campo»?

The term Cebo de Campo refers to a category of Iberian ham from pigs that have access to the outdoors. Their diet is mainly based on cereals and legumes and may be supplemented by the natural resources available in their environment.

In the case of this Eíriz ham, the pigs are 50% Iberian breed, crossed with the Duroc breed. This category is an excellent alternative to Bellota ham: it retains the character and qualities of Iberian pork while offering a different profile, with flavoursome meat and a generous amount of fat.

The expertise of Jamones Eíriz

At Eíriz, the work begins long before the curing process. After slaughter, the hams are traditionally salted with sea salt for around fifteen days. They then move to the drying rooms, where a long natural maturation process begins.

In Corteconcepción, the hams evolve with the rhythm of the seasons, the air and natural temperature variations. This slow process is essential: it allows the meat to gradually lose moisture while the aromas develop and the fat transforms.

The Eíriz ham is therefore cured for around two years before being brought to market. Over the months, the fat gradually penetrates the muscles, creating the characteristic marbling of Iberian ham.

This infiltration of fat directly contributes to the ham's texture: the meat becomes softer and more melt-in-the-mouth, while the aromas gradually gain in intensity.

Natural drying room in Corteconcepción, in the heart of the Sierra de Aracena

Natural curing in the Sierra de Aracena

The Sierra de Aracena offers an environment particularly well suited to the traditional curing of hams. The mountain climate, the air of the sierra and temperature variations throughout the seasons naturally accompany the maturation process.

At Eíriz, the hams therefore remain for several seasons in the drying rooms in Corteconcepción. Time plays an essential role here, allowing the characteristics of the meat and fat to gradually express themselves.

This traditional method requires patience and genuine expertise. Each ham develops slowly, while the master ham makers monitor its maturation to determine when it has reached the ideal balance between texture, aromas and flavour.

A ham with intense flavour, showcasing the exceptional expertise of Jamones Eíriz

A generous, full-bodied Iberian ham

When sliced, the Eíriz Iberian Cebo de Campo ham displays deep red meat with visible marbling. The intramuscular fat gives it a soft, melt-in-the-mouth texture as well as the characteristic aromas of Iberian ham.

Its profile is particularly appealing to those who want to discover Iberian ham or enjoy all the richness of this Spanish speciality in a category other than Bellota.

It offers an excellent balance of character, texture and price, while benefiting from the expertise of a producer that has been established for decades in the Sierra de Aracena, near Jabugo.

How to store and enjoy the whole ham

A whole bone-in ham should not be stored in the same way as a sliced vacuum-packed product. It is best kept in a cool, dry place away from direct light, under suitable temperature and humidity conditions, with the cut surface protected after each use.

When enjoying the ham, there is no need to take the whole ham out of the refrigerator: it should normally be stored in a suitable place. If you have sliced some ham in advance or are using vacuum-packed ham, simply allow the slices to reach room temperature before serving. The fat will naturally soften and the aromas will become more expressive.

The ham is best enjoyed in thin slices, as an aperitif or simply accompanied by good bread. At room temperature, its marbling reveals all its richness and its texture becomes particularly melt-in-the-mouth.

A ham, a region and a tradition

Choosing Eíriz Iberian Cebo de Campo ham means discovering a product made in a region where ham is part of the area's history and gastronomic culture. From Jabugo to Corteconcepción, in the heart of the Sierra de Aracena, the tradition of Iberian ham has been passed down through generations.

A full-bodied Iberian ham, produced in Corteconcepción, in the heart of the Sierra de Aracena and one of the historic territories of Jabugo ham.

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