Iberico ham Jamon Iberico boneless piece 1000-4500 grams
Low stock
✅ Authentic Spanish product
✅ Delivery time 2-3 working days
✅ Free shipping from €75
Ibericos Guillén
Ibéricos Guillén is located in Guijuelo, "the cradle of the Iberian ham", in the Sierra de Salamanca. From here, thanks to the traditional production processes and the highest quality pigs, they get the most exquisite Iberian products and are naturally salted, dried and aged.
Manuel Guillen SA produces all its products from premium pork in its renovated and fully certified premises. Partly because of this, they can guarantee exceptional quality.
All this together with the professionalism of their employees enables them to offer a wide range of delicious Iberico hams and Iberian products.
Manuel Guillen SA is a family business that has been engaged in the production and manufacture of Iberian pork products for three generations.
Iberico species
Jamon Bellota 100% Ibérico (Pata Negra)
• Top category made with 100% purebred Iberian pigs
• 100% fed with acorns and food from the wild
• Free range, the pigs are allowed to roam around in the dehesa
• 1.25 pigs per hectare (10,000 m2)
• Aged for at least 36 months.
Jamon Bellota
• The variety is a mix of Iberico and Duroc (50-75% Iberico)
• Fed with acorns and food from the wild
• Free range, the pigs are allowed to roam around in the dehesa
• 1.25 pigs per hectare
• Aged for at least 36 months
Jamon Cebo de Campo
• The variety is a mix of Iberico and Duroc (minimum 50% Iberico)
• Fed with a combination of acorns, grains and feed
• Free range, the pigs are allowed to roam around in the dehesa
• 15 pigs per hectare (10,000 m2) • Matured for at least 26 months
Jamon de Cebo
• The variety is a mix of Iberico and Duroc (minimum 50% Iberico)
• Fed with a combination of acorns, grains, feed and grass
• No free range
• Aged for at least 18 months
Jamon (gammon) & Paleta (shoulder ham)
The main difference between paleta (shoulder ham) and jamon (gammon) is in weight and ripening time. Furthermore, these two products come from the same Iberico pig and were raised on the same diet and in the same living conditions. The ripening/drying time of the Jamon is longer than that of a Paleta. A Jamon weighs between 7.5 and 9.5 kg and the Paleta between 4 and 6 kg. Due to the Paleta's smaller size, the meat is closer to the bone. As a result, the Iberico shoulder ham is known for a more intense and riper taste.
Our Jamones normally weigh between 8 and 8.5 kg and a Paleta usually weighs between 5 and 5.5 kg. If you only eat a plate of Iberico ham with 1 or 2 people every now and then, it is advisable to choose a Paleta. To preserve the best quality, you want to use up the Jamon or Paleta within 3 weeks after cutting.
Ripening and drying times
Bellota 100% Iberico Pata Negra
Paleta (ham shoulder): 36+ months
Jamon (gammon): 46+ months
Bellota
Paleta (ham shoulder): 24+ months
Jamon (gammon): 36+ months
Cebo de Campo
Paleta (ham shoulder): 18+ months
Jamon (gammon): 26+ months
Cebo
Paleta (ham shoulder): 16+ months
Jamon (gammon): 24+ months
Use and store
You will receive the iberico ham in a stylish cover from Ibéricos Guillén. Preferably, you remove the ham from the cover and place it on the ham holder, so that it can 'breathe' properly.
Preferably store in a dry, cool and dark place.
Gradually lay out after cutting. Cover the cut part with loose pieces of fat and cover it with a tea towel or the supplied cover.
Ingredients
Pure Iberico ham, Salt, dextrose, antioxidants (E-331) and preservatives (E-252; E-250).
Jamón Cebo & Jamón Cebo de Campo Ibérico – Authentic Spanish hams for every occasion
Bring the rich tradition of Spanish ham to your table with our Jamón Cebo and Jamón Cebo de Campo Ibérico . These premium hams, originating from the famous Guijuelo region of Spain, combine craftsmanship, tradition and the refined flavours that Iberico ham is known for.
Whether you choose the accessible luxury of Jamón Cebo or the richer, more complex flavors of Jamón Cebo de Campo , both varieties offer an authentic taste experience suitable for any occasion.
What are the differences?
Jamon Cebo Iberian
- Diet: The pigs are fed primarily grains, which gives them a soft, mild flavour.
- Maturation: Aged for at least 24 months for a balanced texture and subtle aromas.
- Flavour profile: Accessible and delicate, perfect for everyday use and versatile in dishes.
Ham from the Iberian Campo
- Diet: A mixed diet of grains, acorns, grasses and herbs, resulting in a richer, more complex flavor.
- Free range: The pigs graze in natural pastures, which contributes to their well-being and the unique quality of the meat.
- Maturation: Aged for at least 24 months under ideal climatic conditions.
- Flavour profile: Full, nutty and slightly more intense, ideal for gourmets.
Why choose Jamón Cebo or Cebo de Campo Ibérico?
- Authentic Origin: Directly from Guijuelo, Spain, a region famous for its Iberico ham.
- Traditional craftsmanship: Both hams are carefully selected and matured for an optimal taste experience.
- Versatile: Suitable for tapas platters, luxury dishes or simply as a refined snack.
How to use?
- Storage: Store the ham in a cool, dry place. After opening, wrap well or vacuum seal to maintain quality.
- Serving: Cut into thin slices for an optimal taste experience. Combine with Spanish wine, cava or sherry for a perfect pairing.
Ingredients
Pure Ibérico ham, salt, dextrose, antioxidants (E-331) and preservatives (E-252, E-250).
