COVAP 100% Iberian Shoulder ‘Cebo de Campo’ Ham

COVAP 100% Iberian Shoulder Ham cebo de campo is a true treasure from Spain’s renowned Dehesa de Los Pedroches, a unique ecosystem where Iberian pigs roam freely on natural pastures. These pigs graze on grasses and wild herbs and receive a supplement of quality cereals, ensuring that their diet creates a shoulder ham bursting with complex flavours and remarkable tenderness.

This ham, also known as paleta, is cured for 18 to 24 months in natural cellars, developing a deep aroma and a beautifully marbled texture. The marbling of fat is key to the luscious, unctuous mouthfeel that has made Iberian ham a gourmet delicacy. The cebo de campo designation highlights the semi-extensive rearing of the pigs, blending natural grazing with careful husbandry for an exquisite product.

COVAP’s Iberian shoulder ham is a wholesome choice rich in oleic acid, a beneficial monounsaturated fat linked to heart health due to its ability to lower bad cholesterol while raising good cholesterol. It is also a wonderful source of high-quality protein, essential B vitamins, vitamin E, selenium, and minerals such as zinc and iron. This mix of nutrients positions the ham as both a luxurious and health-conscious option for gourmet consumers. Moreover, its moderate calorie content suits balanced diets while offering antioxidant properties to support overall wellbeing.

COVAP is deeply committed to sustainable farming practices and environmental stewardship. Their model promotes local farming practices, reducing transportation impacts and fostering a resilient rural economy. The production process is traceable and certified, ensuring animal welfare and environmental balance. Initiatives like Dehesafío support the preservation and repopulation of the holm oak forests in the Dehesa, integral to the Iberian pig’s habitat. Packaging is also designed sustainably, employing PEFC and FSC certifications to protect natural resources.

How the Spanish Enjoy COVAP 100% Iberian Shoulder Ham

In Spain, paleta cebo de campo is savoured as part of traditional tapas, often accompanied by freshly baked artisan bread and a drizzle of premium olive oil. It graces celebrations and family gatherings, sliced thinly to spotlight its melt-in-the-mouth texture. This ham is also paired with Manchego cheese, wedges of ripe melon, or simply enjoyed with a glass of robust Spanish red wine. Beyond tapas, Spanish chefs incorporate it into salads, pasta dishes, or atop rustic pizzas to infuse rich Iberian flavour. This ham’s versatility and luxurious taste make it a staple in both home kitchens and gourmet dining tables across Spain.

Easy Tapa: Spanish Iberian Ham and Tomato Toast

Toast slices of crusty bread until golden. Rub the warm toast generously with ripe, halved tomatoes to infuse flavour. Drizzle with extra virgin olive oil and sprinkle with sea salt. Top with thin slices of COVAP Iberian shoulder ham. Serve immediately for a simple, authentic taste of Spain’s gourmet tradition.