The 50% Iberian Cebo de Campo Ham is one of the best introductions to the world of Spanish Iberian ham. More affordable than the famous Iberian Bellota Ham, it nevertheless offers all the qualities that have made Andalusian hams renowned worldwide: beautifully marbled meat, a melt-in-the-mouth texture and rich aromas developed through a long natural curing process.
Produced by Hijos de Onofre Sánchez Martín, a family-run company established in the Sierra de Huelva for several generations, this Spanish ham is easily recognised by its official green label ("brida verde"), which guarantees the Cebo de Campo Ibérico category. This certification confirms that the pigs were raised outdoors and fed on a combination of cereals, legumes and natural resources available in their environment.
A Ham from the Jabugo Terroir
This Iberian ham is produced in the province of Huelva, in the heart of the Aracena y Picos de Aroche Natural Park. This mountainous region of Andalusia is internationally renowned for the quality of its Iberian hams. Its unique climate, alternating between warm summers and cool winters, provides ideal conditions for the natural curing of hams.
Located in El Repilado, just a few kilometres from Jabugo, Hijos de Onofre benefits from a privileged environment for producing premium-quality hams. For decades, the company has preserved a traditional know-how based on the careful selection of Iberian pigs and a slow curing process that respects artisanal methods.
What is Cebo de Campo Ham?
Cebo de Campo Ham comes from Iberian pigs raised in semi-free-range conditions in the Andalusian countryside. The animals have access to large outdoor areas where they can move freely every day, promoting the harmonious development of their muscles and the quality of their intramuscular fat.
In the case of this 50% Iberian ham, the pigs are the result of a cross between the Iberian and Duroc breeds, in accordance with Spanish regulations. This genetic combination produces meat that is particularly tender, balanced and flavourful.
Their diet is mainly based on selected cereals and legumes, complemented by the natural resources available in the grazing areas. This farming method gives the ham its own distinctive character, different from Bellota ham but equally appreciated by lovers of Iberian products.
More than 24 Months of Curing
After the salting stage, each ham begins a long maturation process in the natural curing cellars of the Sierra de Huelva. For at least two years, the hams slowly evolve according to the rhythm of the seasons and natural climatic variations.
This gradual maturation allows the fat to penetrate deep into the muscles while enabling the aromas to develop fully. The result is a Spanish ham with a supple, melt-in-the-mouth texture and a beautiful deep red colour marbled with pearly fat.
Tasting Notes and Characteristics
When sliced, this Cebo de Campo Iberian ham reveals elegant marbling and glossy fat that becomes translucent at room temperature. On the palate, the flavours are smooth, balanced and persistent.
You will discover notes of dried fruits, hazelnuts, woodland aromas and cured meat, accompanied by a subtle sweetness characteristic of Iberian pork. Its refined flavour makes it particularly appreciated by both connoisseurs and those discovering the world of Iberian ham for the first time.
Serving Suggestions
To fully appreciate the qualities of this 50% Iberian ham, it is recommended to remove it from its packaging around thirty minutes before serving. Served between 20 and 24°C, it reveals its full aromatic richness and melt-in-the-mouth texture. It pairs perfectly with a Spanish-style aperitif, a platter of Iberian charcuterie, aged Manchego cheese or a glass of Spanish red wine. It can also be enjoyed simply with rustic bread and a few drops of extra virgin olive oil.
Thanks to its excellent value for money, this Hijos de Onofre Cebo de Campo Iberian Ham is an ideal choice for discovering the authenticity of traditional Spanish ham from the Sierra de Huelva, the Aracena region and the renowned Jabugo terroir.
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