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Un jamón de cebo de campo ibérico de la marque LOLO entier
un zoom sur un jamón de cebo de campo 50% ibérico de la marque LOLO une fois ouvert.

Grain-fed Acorn-fed 50% Iberian Ham | Whole piece aged +36 months

Discover the perfect balance: 50% Iberian Cebo de Campo Ham, from the cross of a 100% Iberian mother and a Duroc father, cured for more than 36 months in natural cellars to offer generous marbling and intense aromas. Whole piece (7.5–8.5 kg) to enhance your gourmet moments.

Raised free-range in the dehesa, our 50% Iberian pigs are fed a base of cereals (wheat, barley, almonds, sunflower) supplemented with acorns during the montanera season. This nutritional balance and a prolonged curing period of over 36 months give the meat a melting texture, a harmonious flavor, and delicate marbling.

Ideal as a centerpiece or for slicing on demand, this whole bone-in piece adapts to all your preparations.

Breeding and feeding

From the cross of a 100% Iberian mother, registered in the genealogical book, and a Duroc father, our 50% Iberian pig offers the best of both worlds. With less external fat, when cut it reveals magnificent marbling thanks to abundant intramuscular fat. Unlike 100% Iberian pigs, these pigs are fed cereals (wheat, barley, almonds, and sunflower seeds) by the farmer throughout the year, but they also enjoy pastures and acorns during the Montanera. This process results in a ham perfectly balanced between lean and fat.

Cook with LOLO!

Scallops with garlic, parsley, and 50% Iberian ham

  • Add a spoonful of olive oil to a frying pan and heat it over high heat.
  • Sear the scallops for one minute per side until golden brown.
  • Add your chosen garnish ingredients and sauté briefly.
  • Place the scallops in their shells and add the garnish.
  • Garnish with one or more slices of LOLO 50% Iberico Cebo de Campo ham.

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