Jamon Iberico Cebo de Campo De-Boned 100% Natural 5Kg approx
- Jamón Ibérico Cebo de Campo offers the unmistakable depth of flavour and marbled texture that only Ibérico pork can deliver
- Produced from pigs raised in semi-free-range conditions, with a diet of natural pasture and cereals
- Cured in the renowned region of Guijuelo, Spain, using time-honoured artisan methods
- Supplied as a single, boneless piece, this jamón is easy to handle and minimise waste and carving time
- Each ham is expertly vacuum-packed, locking in the authentic aroma and flavour while ensuring a long shelf life
Retail price
£295.00
A premium choice for professional kitchens, Simon Martin’s Jamón Ibérico Cebo de Campo (deboned) offers the unmistakable depth of flavour and marbled texture that only Ibérico pork can deliver. This whole, vacuum-sealed piece is ideal for slicing to order, portioning for tapas, or integrating into high-end dishes with minimal waste and maximum yield.
Produced in Guijuelo, the heartland of Ibérico curing, this ham comes from pigs reared in semi-free-range conditions and fed a mixed diet of cereals and natural pasture. The result is a balanced, aromatic jamón with a rich, nutty profile and a melt-in-the-mouth texture that chefs and diners alike appreciate.
Simon Martin is a respected artisan producer with decades of experience in traditional curing methods. Their hams are slowly matured in natural drying rooms, allowing the flavours to develop gradually and authentically.
Whether you run a restaurant, deli, or catering business, this product offers consistency, quality, and versatility. And for retail customers looking for a gourmet centrepiece, it’s a standout choice.
Want to understand what makes Ibérico pork so special? Read more about Jamon Ibérico here.
Ingredients: Cebo de Campo Pork Ham, Sea Salt
Nutrition (per 100g):
- Energy: 423 Kcal/1760 kJ
- Fat: 31 g
- of which Saturated: 12 g
- Carbohydrate: 0.9 g
- of which Sugars: 0.5 g
- Protein: 35 g
- Salt: 3.8 g
