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Iberico ham Cebo Jamon Iberico 8 kg

Regular price €240,00

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Type & weight

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✅ Gratis verzending
✅ Levertijd 2-3 werkdagen

Ibéricos 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.

Ingrediënten

Pure Iberico ham, Zout, dextrose, antioxidanten (E-331) en conserveermiddelen (E-252; E-250).

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Jamon Iberico Cebo is a type of Spanish ham, made from the Iberian pig that is mainly fed on grain and plant foods, unlike the "Bellota" variety which is fed on acorns. The word "cebo" in Spanish means "feed" or "nutrition", indicating that this type of ham is made from pigs that are mainly fed a combination of grains, vegetables and legumes.

Most important features

Ripening time
Paleta (ham shoulder): 16+ months
Jamon (gammon): 24+ months

About Ibérico classifications Cebo, Cebo de Campo and Bellota

The different types of Iberian ham are determined, among other things, by the percentage of Iberian variety, but in particular by the diet and ripening time.

  • Cebo (50-75% varietal) - aged for a minimum of 24 months
  • Cebo de Campo (50-75% varietal) - aged for a minimum of 26 months
  • Bellota (50-75% varietal) - aged for 36 months
  • Pata Negra Bellota (100% Ibérico), the one and only Pata Negra - aged for 42+ months

The ' cebo ibérico ' is fed exclusively with 'cebo' (feed and grains). The ' cebo de campo ibérico ' receives a combination of wild fruits, herbs, grains and feed. And the ' bellota ibérico ' (acorn-fed ham) is fed with acorns and other wild fruits during its life in the meadows, in what is called the "la Montanera" season.

Finally the cream of the crop, the ' pata negra '. Where the 'bellota ibérico' already enjoys the highest possible diet, freedom of the pig and the longest ripening time, the bellota hams are 50-75% ibérico. The 'pata negra ', on the other hand, is always 100% iberico variety and can be recognized by the black label.

Due to these differences in diet, each Jamon Iberico category has its own particularities. Yet none of them is necessarily 'tastier' than the others, this certainly also depends on the taste of each individual. On our website you will find advice on which ham to choose. And as experts in the ham world, we are happy to help you with all your questions.

Paleta Iberico vs. Jamon Iberico

Due to the smaller size of the Paleta (shoulder hams), the meat is closer to the bone. As a result, the Iberico shoulder ham is known for a more intense and riper taste.

The Paleta, or the shoulder, is smaller than a Jamon. Our Iberico hams weigh about 8.5 kg and a Paleta usually weighs about 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.


Iberico Guillen

Ibericos Guillen 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.

Use and store

Storage : preferably in a dry, cool and dark place
Use : apply gradually after cutting. Cover the cut piece with cut pieces of fat and a tea towel.

Ingredients

Pure Iberico ham, salt, dextrose, antioxidants (E-331) and preservatives (E-252; E-250).