Ham & Paleta Cebo de Campo (50% ibérico)

The everyday version of ibérico ham. And a very good one.

Paleta and jamón ibérico de Cebo de Campo are ibérico products obtained from Iberian pigs resulting from a cross between a 100% Iberian mother and a Duroc father. raised outdoors and fed mainly on cereals, with access to natural grazing.

You’ll recognise it by the green label.

On the plate: balanced flavour, good juiciness, softer intensity than Bellota.

Easy to enjoy. Hard to get wrong.
💡 Note: acorn feeding during the montanera is not general nor mandatory for this category, but it adds additional flavour complexity; for us, this complementary feeding approach is essential.

Jamón ibérico de Cebo (white seal) comes from pigs primarily fed on cereals and raised indoors. Jamón ibérico de Cebo de Campo (green seal) involves outdoor access and a mixed diet (grasses + cereals + acorns, in LOLO’s case), which influences both texture and flavour.

That difference shows up in the flavour: Cebo is simpler. Cebo de Campo has more depth, more aroma, more life.

Our advice?
If you can, go for Cebo de Campo.

Same origin, with a nuanced experience.

Jamón de Cebo de Campo is melt-in-the-mouth, with a good sweet–salty balance and a long, savoury finish.

Paleta de Cebo de Campo presents a balanced flavour profile with pleasant aromas. Its taste is more intense: because the meat is closer to the bone, curing concentrates aromas more strongly; the first bite is more “punchy” than that of jamón.

Slice it thin. Let it breathe. The fat softens, the flavour opens up.

After that, there’s not much to explain. Just enjoy it. Both have a spot in our hearts.

More than you think. Less than we’d like to wait. Spanish regulation sets the minimum - but we wait further. Because time is what turns good ham into something worth remembering.

Spanish regulations set minimum curing times based on weight: 600 days for pieces under 7 kg and 730 days for pieces of 7 kg or more.

More months of curing mean more concentrated aromas, more texture and more flavour. It’s not a whim. It’s the difference between a decent Cebo de Campo ibérico ham and one that truly deserves a place on your table.

What takes years to make will disappear in minutes.