Spanish jamón Ibérico, (Ibérico ham), is world-famous for its supreme quality and sublime taste, but what are the subtle differences when the two most prized varieties go head-to-head… Bellota vs Cebo. This guide aims to give you total understanding of jamón Ibérico de Bellota and jamón Ibérico de Cebo. It reveals exactly what is Iberico de Bellota and what is Ibérico de Cebo. We also explain exactly how to store jamón Ibérico de Bellota and jamón Ibérico de Cebo. So, let’s define both varieties before we compare jamón Ibérico de Bellota vs Cebo.
WHAT IS JAMÓN IBÉRICO DE BELLOTA?
Jamón Ibérico de Bellota is an exquisite delicacy and a true gastronomic jewel of Spanish cuisine that is revered worldwide. Some of the absolute best is produced by charcuterie specialist Arturo Sánchez and has been since 1917, which is why BASCO selected and stocks this prestigious established brand. What defines jamón Ibérico de Bellota and shapes its wonderful and uniquely nutty flavour is the breed of pig, its environment, diet, lifestyle, rearing and the curing process.
JAMÓN IBÉRICO DE BELLOTA PIG BREED
The pigs that create jamón Ibérico de Bellota are special. Very special. They are rare “pata negra” pigs, meaning “black hoof” – the legendary native Iberian breed of black pigs whose origins are thought to be from the Neolithic period. These black pigs have healthy appetite, put on weight well and build up high intramuscular and epidermal fat, which gives jamón Ibérico de Bellota its special taste. Arturo Sánchez black pigs are 100% pure Iberian breed.
JAMÓN IBÉRICO DE BELLOTA ENVIRONMENT
The pure breed black pigs reared for Arturo Sánchez jamón Ibérico de Bellota are not intensively farmed using modern techniques, they are given free range of the very best “dehesa” fields. Dehesa are pastures that form the cultural landscape of southern Spain and are used predominantly for grazing. This natural wildlife habitat is also home to endangered species such as the Spanish imperial eagle.
JAMÓN IBÉRICO DE BELLOTA DIET
Along with the Iberian black pigs’ free-range lifestyle, their appetite for acorns, grasses and herbs are what shape the flavour of their meat. The wooded pastures of north of Seville and the south of Extremadura these pure breed pigs graze on feature holm oak and cork oak trees. These yield fabulously flavourful acorns which the pigs have a huge appetite for. It is this diet that gives jamón Ibérico de Bellota its distinctive aroma and unique taste. Interestingly, “Bellota” means acorn in Spanish.
JAMÓN IBÉRICO DE BELLOTA CURING
These 100% Iberian acorn-fed black pigs graze for two “montaneras” until they reach two years of age. Over that time, their muscles and bones develop completely and put on heart-healthy fat with an oelic acid content only second to olive oil. Curing takes place over 2 years in Guijuelo in natural drying sheds where the winds of the Béjar and Gredos mountains flow through.
WHAT IS JAMÓN IBÉRICO DE CEBO?
Jamón Ibérico de Cebo is similar to jamón Ibérico de Bellota in that both come from pata negra pigs however, there are some distinct differences. The rearing and curing periods are shorter than jamón Ibérico de Bellota and they have a different diet, too. There are also two different types of this ham – cebo and cebo de campo.
JAMÓN IBÉRICO DE CEBO PIG BREED
The breed of pigs used to create jamón Ibérico de Cebo is pata negra pigs, however, they are not the same as the 100% Iberian pure breed bellota black pigs.
JAMÓN IBÉRICO DE CEBO ENVIRONMENT
Jamón Ibérico de Cebo black pigs come in two classifications – Ibérico de Cebo and Ibérico de Cebo de Campo. Cebo pigs are not free-range, however Cebo de Campo pigs have the freedom to roam natural wooded dehasas and feed. Arturo Sánchez jamón Ibérico de Cebo pigs are the free-range Cebo de Campo variety and are allowed to reach 14 months of age, rather than the industry standard of 10 months. These extra 4 months allow the aroma, flavour and appearance to really develop.
JAMÓN IBÉRICO DE BELLOTA DIET
The second main difference in the bellota vs cebo comparison is the diet of the black pigs. As opposed to the 100% Iberian breed of acorn-fed belotta pigs, both cebo and cebo de camp pigs are fed on a diet of cereal grains. Their diet does also include acorns and grasses, but the bulk of what they are fed is grains. This gives cebo meat a different flavour to that of jamón Ibérico de Bellota.
JAMÓN IBÉRICO DE CEBO CURING
Arturo Sánchez jamón Ibérico de Cebo is cured for a minimum of 30 months – 6 months more than jamón Ibérico de Bellota. As the seasons change from the cold of winter through spring and summer, 40% of the fat melts away, enveloping the ham in flavour. As the second year passes, the ham undergoes complex changes that produce incredible layers of flavour. The result is a tender and delicious ham, deep red in colour with a very mild saltiness.
JAMÓN IBÉRICO DE BELLOTA & CEBO PRODUCTS
We stock a wide variety of different Arturo Sánchez jamón Ibérico De Bellota and Cebo products. Both are available in the following formats:
- Whole hams
- Boneless hams
- Sliced hams
- Whole charcuterie
- Sliced charcuterie
With Basco jamón Ibérico, if the word bellota is not in the title of an Arturo Sánchez jamón, then it will be Cebo de Campo.
HOW TO SERVE IBÉRICO HAM
The temperature you serve Ibérico ham at is crucial as it makes a huge difference to the flavour. Never serve cold straight form the fridge. Why? Because the meat needs to reach a target temperature of between 20-24°C before slicing and serving. As we recommend storing whole hams at room temperature, that is not a problem, however, whole or sliced charcuterie should be taken out of the refrigerator a few hours before serving.
Temperature is vitally important when serving Ibérico ham and charcuterie. A pack eaten straight from the refrigerator will not taste anywhere near as good as one that is brought up to room temperature. It’s like a fine wine needs to be opened and allowed to breathe before savouring it.
Here is the science… at room temperature, the high content of oleic acid within Ibérico ham and charcuterie melts and softens, making the meat sweat and become shiny. This is the sign that the ham or charcuterie is ready to enjoy.
If you are in a rush, or it is a cold winter’s day, simply warm a plate and lay the cold slices of Ibérico ham or charcuterie on it to bring it up to temperature. Alternatively, to speed up the process, you can run sealed packs under a warm water tap.
HOW TO STORE JAMÓN IBÉRICO DE BELLOTA & CEBO?
Whole hams – store whole jamón Ibérico De Bellota or Cebo in a cool dry place and it can last 12 months if unopened. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it. An opened ham can last up to one month if covered properly. Open in sections to prolong its life.
Boneless hams – keep boneless jamón Ibérico De Bellota and Cebo refrigerated between 0 and 6ºC for up to 12 months unopened. Once opened use within 1 month if wrapped in cling film.
Sliced hams – keep sliced jamón Ibérico De Bellota and Cebo refrigerated between 0 and 6ºC for up to 12 months unopened. Once opened use within 1 week.
Whole charcuterie – keep jamón Ibérico De Bellota and Cebo whole charcuterie refrigerated between 0 and 6ºC for up to 12 months unopened. Once opened use within 1 month.
Sliced charcuterie – keep jamón Ibérico De Bellota and Cebo sliced charcuterie refrigerated between 0 and 6ºC for up to 12 months unopened. Once opened use within 1 week.
BELLOTA VS CEBO SUMMARY
Now you know all about Arturo Sánchez jamón Ibérico de Bellota and their jamón Ibérico de Cebo, here is a brief summary of the differences:
- Arturo Sánchez Jamón Ibérico de Bellota pigs are fed on a diet of acorns – Arturo Sánchez jamón Ibérico de Cebo pigs have a diet of predominantly cereal grains.
- Arturo Sánchez Jamón Ibérico de Bellota black pigs and Arturo Sánchez Cebo de Campo black pigs are given free range of deshas – other jamón Ibérico de Cebo pigs are not free range.
- Arturo Sánchez Jamón Ibérico de Bellota pigs are raised for a minimum of 2 years and enjoy two montaneras – Arturo Sánchez jamón Ibérico de Cebo pigs are raised for a minimum of 14 months (the industry standard is 10 months).
- Arturo Sánchez Jamón Ibérico de Bellota hams are cured over 2 years in natural drying sheds by mountain winds – Arturo Sánchez jamón Ibérico de Cebo hams are cured for a minimum of 30 months.
