Cebo Iberian ham is one of the great treasures of our gastronomy, an increasingly valued option for those seeking a high-quality product with authentic flavor and a production process that honors tradition.
At César Nieto, we have been selecting and curing pieces of Iberian pork for over 120 years, offering a unique experience accessible to all.
In this article, you will learn about its origins, the production process, the keys to choosing a good cebo Iberian ham, and why it has become one of the most balanced choices in terms of price and excellence.
The Origin of Cebo Iberian Ham
To speak of cebo Iberian ham is to speak of the essence of the Iberian pig, a native breed of the Iberian Peninsula recognized for its genetic ability to infiltrate fat into muscle, giving it an unmistakable texture and flavor. In the case of cebo Iberian ham, the animals are fed with compound feed, primarily made from cereals and legumes, and raised on extensive farms.
This type of controlled and balanced feeding allows for optimal development of the animal, resulting in meat rich in nuances, juicy, and with a very characteristic aromatic profile.
Curing Processes of Cebo Iberian Ham
One of the most important factors that distinguishes the different types of Iberian ham is the curing time and method. In the case of cebo Iberian ham, the pieces go through a curing process of at least 24 months, although at César Nieto many of our pieces exceed this period to achieve the perfect balance between aroma, texture, and flavor.
During this time, the ham is subjected to natural curing processes in drying rooms and cellars where temperature and humidity are carefully controlled. The result: a mature product, with perfectly integrated sweet and salty notes, and a marbling of fat that melts in the mouth.
Cebo Iberian Ham or field Cebo: Which to Choose?
A frequent question is the difference between cebo Iberian ham and field cebo. Both come from Iberian pigs, but while cebo pigs are raised on farms and fed with feed, field cebo pigs have access to outdoor areas and complement their diet with natural resources from the environment.
This translates into a slightly more complex flavor profile in the case of ham field cebo, although cebo Iberian ham maintains an excellent balance between quality, price, and flavor, making it the most common choice for regular consumption.
How to Enjoy a Good Cebo Iberian Ham
Cebo Iberian ham is a versatile product that can be enjoyed in multiple ways: as an appetizer, on a charcuterie board, accompanying a glass of wine, or as the star of a main dish.
To appreciate it in all its splendor, it’s important to slice it thinly, serve it at room temperature, and pair it with artisanal bread or breadsticks. It can also be used in recipes such as warm salads, croquettes, broken eggs, or even gourmet sandwiches.
Where to Buy Reliable Cebo Iberian Ham
In the César Nieto online store, you’ll find a wide selection of cebo Iberian ham, available both in whole pieces and sliced formats. All our pieces are manually selected and cured in natural cellars, with strict monitoring of the process from origin to your home.
We also offer formats suited to all needs: from the classic whole ham to pre-sliced packs ideal for daily enjoyment or gifting.
If you’re looking for the perfect balance between quality, price, and flavor, cebo Iberian ham is your best option. At César Nieto, we take care of every detail of the process—from raising our Iberian pigs, fed with carefully selected compound feed, to the slow curing in cellars and professional slicing.
Place your order today and discover why every slice of cebo Iberian ham carries over a century of experience, tradition, and passion.
