Iberian Ham Cebo Campo and Cebo

QUALITY FACTORS OF A CEBO FIELD JAMÓN IBÉRICO

A jamón de cebo ibérico field is one that comes from pigs raised in freedom among holm oak forests whose diet is supplemented with feed, cereals and legumes that have a minimum of 50% breed purity.

A good and quality cebo jamón ibérico of the field depends on several factors. One of them is management, that is, how is the extensive breeding of the pig ibérico in freedom.

In the world of ibérico we always talk about a good jamón ibérico of cebo field when it comes from well-"flocked" Iberian pigs. The term "campeado" refers to a ibérico pig that has made the most of the resources of the holm oak and cork oak fields. In other words, the pig should have plenty of space to exercise.

RD 4/2014 refers to Royal Decree 1221/2009 to explain the conditions for extensive handling of ibérico pigs. Roughly, we will tell you that an extensive pig farm will be considered to have a maximum of 15 Iberian pigs per hectare.

RD 4/2014 admits that "animals may be fattened in cebo intensive outdoor facilities and may have part of the surface covered". This paragraph is fundamental to appreciate the difference between the cebo field of the "supermarket" and the authentic jamón de cebo "campeado" field.

It is important that the animal has as much space as possible in which to exercise. Iberian hams from cebo field that come from animals with good handling in the wild are easy to identify. The cured jamón ibérico has a very thin leg and a worn hoof.

The second factor in achieving a ham in this quality category is food. The basis of the diet of the ibérico extensively reared pig is cereals and legumes. However, a pig raised in extensive will take advantage of the roots, herbs and the occasional bellota to satisfy its hunger. Therefore, if the pig is raised in a countryside rich in pastures, it will be noticed and we will get a jamón de cebo ibérico rich and better quality field.

These two factors, management and feeding, give their name to the best-selling jamón ibérico , the jamón de cebo field. The animal is "fattened" with feed in the "field".

The third factor is the most important. Race. This is the difference between this ham and others from free-range pigs. Hams from cebo field ibérico generally have a racial purity of 50%. This implies that they come from 100% Ibérica female and 100% Duroc male. A minimum carcass weight of 115kgs is required

Although it is not common, you can also buy Jamón de cebo 100% ibérico field, which are generally animals raised in Montanera but that did not arrive in time for slaughter and classification as 100% ibérico bellota pig. A minimum carcass weight of 108kgs is required.

The last factor in achieving a high-quality ibérico jamón de cebo field is the curing process. A slow curing, in a natural cellar will guarantee a jamón ibérico with incomparable taste and smell. The legislation requires a minimum curing of 24 months but on our portal you will see that we have jamón de cebo field with more than 32 months.

RECEBO HAM IS NO LONGER OFFICIAL.

Many of you will have heard of the Jamón Ibérico of Recebo. This name disappears with the new jamón ibérico regulation in 2014. Strictly speaking, we should not and cannot relate what was previously called Jamón de Recebo with any of the 3 categories that, due to the feeding and handling of the animal, are established by the rule of the ibérico; Jamón de Bellota, from cebo Campo and cebo.

Until 2014,jamón ibérico was considered  to be the one that came from animals fed with acorns and fruits of the field in the beginning, but which was later fattened with feed and cereals. There are those who indicate that the recebo ham would correspond to what is now called Jamón De Cebo Campo ibérico but if we analyse the conditions established by the previous and current regulations, there is no 100% direct relationship either.

Jamón Ibérico of cebo. Best Price

The jamón de cebo ibérico is the most common in all points of sale. It is a piece from animals raised in intensive housing. The price disparity you may encounter in a cebo jamón ibérico comes from several factors. Within the intensive there are many variants, being possible farms with more or less space for the animal. In addition, there are also differences between the quality of the feed with which Iberian pigs are fed. Finally, the curing process of cebo jamón ibérico can be more or less handmade, also influencing the flavor.

At Ibericomio, we select producers who offer us a jamón de cebo ibérico from farms that seek animal welfare, fed with the best feed and cured with patience. This is how we get a ham with an authentic flavour. As it is direct from the producer, we get a very affordable price.