100% Iberian Field Cebo Boneless Ham, Beher

100% Iberian Field Cebo Boneless Ham, Beher
100% Iberian Field Cebo Boneless Ham, Beher

100% Iberian Field Cebo Boneless Ham, Beher

100% Iberian Field Cebo Boneless Ham, Beher

{{getOldPrice()}}{{getPrice()}}

Más información sobre el producto

¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Made in Spain
Rating: 4.7
No minimum order
Shipping time: 3 - 5 work days
From 20,38 €

Net weight:

2.2-3kg
Discover the authentic 100% Ibérico Cebo de Campo Boneless Shoulder from Beher, sourced from purebred Iberian pigs raised in freedom in the dehesas of Guijuelo, Castilla y León. The 100% ibérico cebo de campo boneless shoulder encapsulates the essence of Iberian flavor in a more manageable format, ready for slicing. Each piece, weighing between 4 and 5 kg, is the result of a meticulous curing process of up to 36 months that ensures an exceptional flavor profile and unmatched quality. This ham is carefully boned to facilitate consumption and handling in the kitchen, offering a practical option without compromising the traditional flavor of ibérico.

Fed with selected grains, pastures, and aromatic herbs, its meat develops an intense and juicy flavor.
Cured for between 18 and 24 months, it presents a cherry red marbled lean and a fluid ivory-colored fat that melts in the mouth.
Its elegant aroma, with notes of nuts and wood, and its smooth yet prolonged flavor make this piece a high-end gourmet product.
Ideal for enjoying in fine cuts, tapas, or traditional recipes, with the guarantee of Beher, gluten-free and supreme quality.

At Made in Spain Gourmet, we offer you the best of our gastronomy.

100% Ibérico Cebo de Campo Boneless Shoulder – Beher, Guijuelo

Dive into the tradition and excellence of Iberian ham with this spectacular 100% Iberico cebo de campo shoulder from Beher. Made from pure Iberian breed pigs, raised freely in the meadows of Castilla y León, this ham represents the best of Spanish gastronomy: intense flavor, elegant aroma, and unmatched texture.

Origin and Rearing

Each pig is raised with more than 100 m² per animal, feeding naturally on selected grains, pastures, tubers, and roots, ensuring juicy and flavorful meat. This dedication and care in rearing is reflected in every cut of the piece, offering a unique gourmet experience.

Curing and Organoleptic Characteristics

The ham is cured artisanally for between 18 and 24 months in natural cellars, where it develops its persistent aroma and balanced flavor:

  • Visual: elongated and slender shape, with ivory fat and bright cherry red lean, abundant marbling.

  • Olfactory: intense aroma with notes of nut, wood, and delicate hints typical of Cebo de Campo.

  • Taste: smooth, prolonged, and harmonious flavor, with a slight sweet touch, low salt content, and a texture that melts in the mouth.

Nutritional Benefits

This shoulder is not only delicious but also nutritious:

  • High-quality proteins: 31.8g/100g

  • Healthy fats with oleic acid

  • Rich in vitamins B1, E, minerals such as iron, zinc, magnesium, and folic acid

  • Gluten-free

Recommended Pairing

Perfect for enjoying raw, sliced thinly, on artisan bread, accompanied by nuts, cured cheeses, or a good AOVE. Also ideal for traditional recipes or gourmet tapas that enhance its exclusive flavor.

The100% ibérico cebo de campo shoulder pairs especially well with:

  • Spanish red wines of crianza or reserva

  • Cava brut or brut nature

  • Generous wines like fino or manzanilla

These pairings enhance its aromatic depth and silky texture.

Expiration date: It has no expiration date, but it is recommended to consume within 9 months from the time of sale.
This option allows you to enjoy the exquisite flavor and quality of pure Iberian immediately, with perfectly knife-sliced pieces that retain all the organoleptic properties of the whole ham.
Storage conditions: This product must be stored between 2 and 7ºC and has a shelf life of 365 days, ensuring its freshness and quality from the first to the last cut. It has an approximate consumption period of 3 months once cut.

How to Enjoy It

To appreciate all its flavor:

  • Serve on warmed plates or gourmet boards

Perfect for:

  • Gourmet appetizers

  • Boards of Iberian ham and cheeses

  • Toast and tapas

  • Events and celebrations

Technical Data Sheet

  • Variety: 100% Iberico cebo shoulder

  • Origin: Beher, Guijuelo, Castilla y León

  • Curing: 18–24 months

More information

Net weight:

2.2-3kg
Discover the authentic 100% Ibérico Cebo de Campo Boneless Shoulder from Beher, sourced from purebred Iberian pigs raised in freedom in the dehesas of Guijuelo, Castilla y León. The 100% ibérico cebo de campo boneless shoulder encapsulates the essence of Iberian flavor in a more manageable format, ready for slicing. Each piece, weighing between 4 and 5 kg, is the result of a meticulous curing process of up to 36 months that ensures an exceptional flavor profile and unmatched quality. This ham is carefully boned to facilitate consumption and handling in the kitchen, offering a practical option without compromising the traditional flavor of ibérico.

Fed with selected grains, pastures, and aromatic herbs, its meat develops an intense and juicy flavor.
Cured for between 18 and 24 months, it presents a cherry red marbled lean and a fluid ivory-colored fat that melts in the mouth.
Its elegant aroma, with notes of nuts and wood, and its smooth yet prolonged flavor make this piece a high-end gourmet product.
Ideal for enjoying in fine cuts, tapas, or traditional recipes, with the guarantee of Beher, gluten-free and supreme quality.

At Made in Spain Gourmet, we offer you the best of our gastronomy.

100% Ibérico Cebo de Campo Boneless Shoulder – Beher, Guijuelo

Dive into the tradition and excellence of Iberian ham with this spectacular 100% Iberico cebo de campo shoulder from Beher. Made from pure Iberian breed pigs, raised freely in the meadows of Castilla y León, this ham represents the best of Spanish gastronomy: intense flavor, elegant aroma, and unmatched texture.

Origin and Rearing

Each pig is raised with more than 100 m² per animal, feeding naturally on selected grains, pastures, tubers, and roots, ensuring juicy and flavorful meat. This dedication and care in rearing is reflected in every cut of the piece, offering a unique gourmet experience.

Curing and Organoleptic Characteristics

The ham is cured artisanally for between 18 and 24 months in natural cellars, where it develops its persistent aroma and balanced flavor:

  • Visual: elongated and slender shape, with ivory fat and bright cherry red lean, abundant marbling.

  • Olfactory: intense aroma with notes of nut, wood, and delicate hints typical of Cebo de Campo.

  • Taste: smooth, prolonged, and harmonious flavor, with a slight sweet touch, low salt content, and a texture that melts in the mouth.

Nutritional Benefits

This shoulder is not only delicious but also nutritious:

  • High-quality proteins: 31.8g/100g

  • Healthy fats with oleic acid

  • Rich in vitamins B1, E, minerals such as iron, zinc, magnesium, and folic acid

  • Gluten-free

Recommended Pairing

Perfect for enjoying raw, sliced thinly, on artisan bread, accompanied by nuts, cured cheeses, or a good AOVE. Also ideal for traditional recipes or gourmet tapas that enhance its exclusive flavor.

The100% ibérico cebo de campo shoulder pairs especially well with:

  • Spanish red wines of crianza or reserva

  • Cava brut or brut nature

  • Generous wines like fino or manzanilla

These pairings enhance its aromatic depth and silky texture.

Expiration date: It has no expiration date, but it is recommended to consume within 9 months from the time of sale.
This option allows you to enjoy the exquisite flavor and quality of pure Iberian immediately, with perfectly knife-sliced pieces that retain all the organoleptic properties of the whole ham.
Storage conditions: This product must be stored between 2 and 7ºC and has a shelf life of 365 days, ensuring its freshness and quality from the first to the last cut. It has an approximate consumption period of 3 months once cut.

How to Enjoy It

To appreciate all its flavor:

  • Serve on warmed plates or gourmet boards

Perfect for:

  • Gourmet appetizers

  • Boards of Iberian ham and cheeses

  • Toast and tapas

  • Events and celebrations

Technical Data Sheet

  • Variety: 100% Iberico cebo shoulder

  • Origin: Beher, Guijuelo, Castilla y León

  • Curing: 18–24 months

Más productos de este vendedor

Volandeiras de Rianxo in marinara sauce, Bou de Vara

Volandeiras de Rianxo in marinara sauce, Bou de Vara

10.00 €
Soft Nougat, Alemany1879

Soft Nougat, Alemany1879

5.95 €
Extra Virgin Olive Oil Excellence Sikitita, Isbilya

Extra Virgin Olive Oil Excellence Sikitita, Isbilya

19.95 €
Sucralin granulated 190 gr Special for Diabetics

Sucralin granulated 190 gr Special for Diabetics

9.95 € 9.00 €
Clot del Roure Brisat, biodynamic wine, Vins El Cep (6 units)

Clot del Roure Brisat, biodynamic wine, Vins El Cep (6 units)

136.51 €
Sucralin 50 sachettes Consumer Format

Sucralin 50 sachettes Consumer Format

3.50 € 2.95 €
100% Iberian Acorn-fed Salchichon Unique, Beher

100% Iberian Acorn-fed Salchichon Unique, Beher

12.95 €
Albufera rice, Sivaris

Albufera rice, Sivaris

4.95 €
Sea urchin caviar (sea urchins), Agromar

Sea urchin caviar (sea urchins), Agromar

39.95 €
Hazelnut cream with honey and cocoa, Alemany1879

Hazelnut cream with honey and cocoa, Alemany1879

5.95 €