Details

WHAT IS JAMÓN IBÉRICO DE CEBO?

Jamon Ibérico is one of Spain’s treasures. The thin slices of dark red ham have a deep, complex flavour and surprisingly mild saltiness. Once only available in Spain’s finest restaurants, you can now enjoy this incredible ham in your home.

Each ham is cured in the mountain air for over three years, experiencing the changing temperatures of the seasons. Under the watchful eye of the ham masters at Arturo Sánchez, the hams cure in special curing rooms with open windows to allow the mountain air circulate, and eventually lose over 40% of their weight as much of the fat melts away.

This is the type of Jamon Ibérico most commonly served in Spain. It is made from the native cerdo ibérico black pigs that are fed a diet of high-quality grain. Cured for 36 months by the masters at Arturo Sánchez, the resulting jamón is dark ruby red, with streaks of white fat adding flavour and texture to the slices. Hams are generally classified by the amount of acorns eaten before slaughter.

WHAT IS THE DIFFERENCE BETWEEN IBÉRICO DE BELLOTA AND CEBO?

The official classification allowed is distinguished mainly between Ibérico de Bellota which are pigs purely fed on acorns or Ibérico de Cebo which are pigs fed on a minor proportion of acorns and a combination of compound feeds approved by the corresponding Denomination of Origin.

HOW DO I PREPARE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE CEBO?

Mount your Jamon Ibérico in a ham holder and cut delicate thin slices, about the size of a credit card. Serve them on warm plates to allow the flavours to emerge, along with some good bread and a glass of fine Spanish red wine or a cool glass of dry sherry. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use, where it will only improve with time. At Basco, each ham we send is accompanied by care and handling instructions as well as ham carving tips. A ham holder stand and ham carving knife are necessary accessories in order to carve Spanish ham properly.

HOW DO I STORE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE CEBO?

Store your Arturo Sánchez Jamón Ibérico Cebo ham in a cool, dry place. There is no cooking required. Unopened this ham can last 12 months. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it and still store in a cool, dry place. Once opened, this ham can last up to one month if covered properly. If you are not eating the ham in one go, we recommend opening it in sections to prolong its shelf life.

AVERAGE WEIGHT 7-8KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.

Name: Arturo Sánchez Jamón Ibérico de Cebo

Ingredients: Iberian ham of cebo de campo, salt, sugar, preservative (E-252), antioxidant (E-301) and acidity regulator (E-331iii).

Net Weight: 7-8Kg

Drained Weight: N/A

Storage: Keep in cool and dry place

Allergens: N/A

Arturo Sánchez (Guijuelo)

Arturo Sánchez is a company with a century of tradition, experience, and treasured craftsmanship after four generations making ibérico products. During this time, Arturo Sánchez has been able to evolve without giving up the essential elements of their legacy: an improved, exclusive Iberian pork, along with an elaboration process that is the result of a symbiosis with nature. The result is a sublime product: healthy, natural, full of subtle nuances, a product that transcends the conventional parameters, creating a new category within Iberian produce. Nowadays, Arturo Sánchez products are true gastronomic jewels, acknowledged all around the world, where the Arturo Sánchez brand has become a benchmark and a guarantee of prestige, purity and flavour, appreciated in the most demanding gastronomic establishments and in each and every home where their products are consumed.