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Julian de Aguila Free Range Iberico Cebo Ham. 100 gram pack
Julian del Aguila 50% Free range Iberian Ham on a plate. 100 grams
Iberian ham green label tag
Julian de Aguila Free Range Iberico Cebo Ham. 100 gram pack
Julian del Aguila 50% Free range Iberian Ham on a plate. 100 grams
Iberian ham green label tag

Learn more about why Iberian hams are one of the World's great delicacies and in such demand in 'The Toma Guide to Iberian Hams'.

Handcarved Iberico Cebo Ham 50% 100g

Jamón de Cebo de Campo Ibérico 50% Raza Ibérico – cortado a mano

Handcarved Iberico Cebo Ham 50% delivers tender, savoury slices from free-range Iberian pigs. This Iberian cured ham, sliced carefully by hand, is perfect for tapas boards, pairing with aged cheese, or enjoying with crusty bread. Serve at room temperature for the best flavour and a truly authentic Spanish experience.

€106.65 | Kg

Denominación de Origen Protegida – GUIJUELO

€10.66

SKU: IH30034 Categories: , , , , , , Tags: , , , , , Brand:
Iberian Hams Product Descriptions

Handcarved Iberico Cebo Ham 100g (Free Range)

Handcarved Iberico Cebo Ham 50% brings you the refined tradition of Spanish cured meats, expertly sliced for convenience without compromising on flavour. Made from pigs that are at least 50% Iberian breed and raised free-range on open farms, this ham is celebrated for its delicate balance of lean and marbled fat, crafted using traditional curing methods passed down through generations.

Every slice is cut by hand to the ideal thickness, offering a delicate, melt-in-the-mouth texture and rich, nutty flavour. This artisan approach ensures that the unique qualities of Iberian ham—its subtle sweetness, complex aroma, and savoury depth—shine through. Each 50% Iberico cebo ham benefits from a careful diet and natural curing for at least 24 months, allowing time for the flavours to fully develop.

This ham’s versatility makes it a favourite for tapas spreads and everyday enjoyment. Arrange the slices on a platter with Manchego cheese, fresh figs, and toasted almonds, or drape them over rustic bread brushed with olive oil. Its flavour pairs especially well with mild cheeses, sun-dried tomatoes, and crunchy picos. Whether enjoyed as a quick snack, centrepiece for entertaining, or part of a picnic, this ham brings a taste of Spain to any occasion.

Careful handcarving not only preserves the perfect mouthfeel but also respects the tradition and care behind Iberian ham. The beautifully presented slices allow you to serve this gourmet product easily and elegantly straight from the pack. For best results, bring it to room temperature before serving; this helps the fat soften and the aromas and flavours intensify.

Handcarved Iberico Cebo Ham 50% contains no artificial additives or preservatives. Its natural marbling and traditional cure deliver a product that is both wholesome and full of character. The 50% Iberian breed ensures a flavour that is richer than standard Serrano ham, with a buttery finish and lasting sweetness.

To enjoy at its best, remove the ham from the fridge about twenty minutes before serving. Present the slices layered or gently spread out on a serving plate, allowing them to shine as the centrepiece of your table. Ideal for celebrations, casual gatherings, or a simple night in, it’s a product that needs little else to be truly enjoyed.

Store any unopened packs in a cool, dry place. After opening, keep the ham tightly wrapped and refrigerated, consuming within a few days for maximum freshness and quality.

How the Spanish Enjoy Iberico Cebo Ham

In Spain, Iberian cebo ham is appreciated for its refined flavour and accessibility. Commonly served on wooden boards, it’s a highlight of tapas bars, often enjoyed with just good bread and olive oil. Spaniards savour it at family gatherings, slicing it thin and pairing it with Manchego cheese and bold Spanish wines. In celebrations, it sits at the heart of platters alongside olives, almonds, and seasonal fruit. Locals emphasise serving the ham at room temperature to bring out its signature aroma and melt-in-the-mouth feel. In home kitchens and traditional restaurants, it might also be added to salads, layered atop toasted tomato bread, or offered as a luxury touch to quick bites and light meals. Across Spain, handcarved Iberian cebo ham symbolises good company, celebration, and the joy of sharing quality food, making it an everyday delicacy as well as a festive treat.

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Explore All Iberian Hams
Toma Guide to Iberian Ham
Meet the Producer

Iberian pork, salt. sugar. acidity corrector (E-331iii). Preservatives (E-25 and E-252). antioxidant (E-31).

Gluten Free.

Nutritional Information – per 100 grams
Energy 1266Kj | 303 Kcal
Fats 17g
  of which are saturated 5.2g
Carbohydrates 1g
  of which are sugars 0.6g
Fibre 0g
Proteins 36.5g
Salt 2.5g

Store in cool dry location or refrigerated. 
Typical shelf-life of 3 months in original vacuum-packed packaging.
Always check package instructions when it arrives for specific information.

Fecha de consumo preferente means best before date, and Fecha de caducidad means expiry date. Date formats on Spanish products are the same as in Ireland, i.e. dd/mm/yyyy.

All cured meats are best served at room temperature so remove from storage location at least 20 minutes before serving. 

Produced by:
Jamones Julián del Águila S.A.
C/ Bajada de las Piscinas 49
37770 – Guijuelo
Salamanca
Spain

Weight 0.11 kg
Net Weight

120g

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GUIDE TO IBERIAN HAMS

First and foremost, don't confuse Iberian hams with Serrano hams. They are quite different. You will find an explanation of Serrano hams on any page with that product.

The Iberian Pig

All Iberian hams come from the Iberian pig. Other cuts are also produced such as the tenderloin, or lomo in Spanish, and varieties of sausage, salchichón, a selection of which are available in our store. 

This breed of pig is considered special because it has a unique ability to absorb and store fat within its muscle tissue. This is what creates that beautiful 'marbling' in the meat and is one of the main reasons why Iberian ham is so melt in your mouth delicious, and is in such demand around the world.

A 100% Iberian-bred pig has black hooves from which the term pata negra comes from. Pigs that are less than 100% Iberian-bred can also have black hooves but they are not referred to as pata negra in the context of Iberian ham. 

iberian pigs foraging for acorns under an acorn tree in Salamanca Spain
black, red, green and white labels for categorising Iberian hams

The Labelling System

To understand the different categories of hams, a labelling system was introduced by the Spanish government in early 2014. This new system is aimed at clearing up some terminology that varied widely and caused confusion for natives and foreigners alike. Terms like cebo, cebo de campo, bellota, 100%, 50%  etc. are now all covered by this labelling system, so although we use some of that terminology in our store, the most important information you need to know is the labelling system. 

All Iberian ham legs and shoulders sold in Spain and abroad now have a label on them and it will have one of the colours, black, red, green or white. If it does not have this label then it is not certified as an Iberian ham and cannot be named that way. This label is kind of like a birth certificate for the ham that also covers it's history until it reaches the consumer. 

Unfortunately, the system only covers full legs and shoulders and is not displayed on packaging once the ham has been sliced in any way. Not to worry though, we have done all that work for you in this store. In the images that go with each product you will see one of these labels. You will also see it in the "tags" section with each product. 

So what does each colour label represent?

The short answer to that is that black is the highest quality, then red, green and white. You shouldn't feel you are getting the short straw if you end up with something that is not black. They are all Iberian hams of high quality and are delicious.

"All pigs are delicious, but some are more delicious than others"!

Regulatory colour labelling system for Iberian Hams

The 'montanera'  is the final and most crucial phase in the raising of Iberian pigs. It refers to the period during which these pigs roam freely in the dehesa (Mediterranean oak forest pastures) and primarily feed on acorns (bellotas) that fall from the holm oak, cork oak, and gall oak trees. It takes place from October to March each year, when there is an abundance of acorns falling freely for feeding. 

Is that all there is to it then?

Err...not quite, but you can read on if interested because we still need to talk about curing periods and methods, regions, and a few other bits and bobs, including the difference in a shoulder and leg ham, and the price. 

The Curing Period and Process
All steps in the delivery of this premium gourmet product are important and the curing and drying stages are no different. Some hams are left to cure for over 4 years and need exactly the right environment along with regular attention. It is the time when the real magic happens and it requires skills and facilities that only a few possess, which perhaps explains why the product is so expensive. 

It should be noted that each producer has different variations of the same processes so this is just a general guide, but they will comply with the Protected Designation of Origin regulations required for their certification if they possess that. 

Iberian hams during the salting process

Salting

The hams are covered in sea salt and left for between 7 and 10 days, depending on the size of the ham but usually 1 day per kilogram. The purpose here is to dehydrate the ham and initiate the preservation process. The excess sea salt is then washed off with warm water.

Then the hams are left to rest in refrigerated chambers for between 30 and 90 days to allow for even moisture removal. The humidity is gradually reduced to prepare for the next stage, drying and maturing.

This stage involves the hams being left to hang in natural drying rooms for 6 to 9 months at quite varying temperatures between night and day and season to season, including up to 30ºC. The ventilation is always controlled. The fat absorbs into the muscle fibres, enhancing the flavour and aroma.

After that it's off to the cellars for the full curing to begin.

This can take anywhere between 12 and 48 months - that's 4 years curing on top of the raising of the pig, and the steps above.

Is there another food product in he world that takes that long and that much care and attention to produce?

Black label hams are cured for between 36 and 48 months, with red label being slightly less, green label between 24 and 36 months and white label between 12 and 24 months.

Basically, the longer they are cured the deeper and more intense the flavour becomes.

Iberian hams hanging in the first stage during their long curing period

Iberian hams drying before the long curing period

Shoulder or Leg Ham and why the price difference?

First of all, the Spanish never refer to a 'leg of ham' in their language. A ham, or jamón, is all that is used and it automatically refers to the hind leg. Therefore, when you only see the term jamón in an Iberian ham, you will know the hind leg is the product. The shoulder (or front leg) will be specifically stated as that, paleta. 

The paleta is significantly cheaper than the jamón and the reason for that is that mainly twofold:

If buying a full shoulder, it is much smaller than a hind leg and there is less ham on it in weight and as a percentage. So even though it is from the same Iberian pig, fed on the same diet etc., it is more expensive.

The curing time is also a factor. Shoulder hams are much thinner and therefore require much shorter curing times. A black label jamón requires a minimum of 36 months curing but the shoulder only requires 24 months. So that is an extra production cost that is reflect in the price.

Is the difference in price worth it?

We can't answer that for you unfortunately. It's a matter of taste and pocket!

Many Spanish talk about the paleta as their favourite part but that may be because they are more used to it. You are certainly not getting a cheap, or low quality cut with the paleta, or shoulder ham. 

There is a difference in texture though. The jamón  has a more even distribution of the fat in it than the paleta,  and it has a less nuanced taste. 

You should be able to see the differences in the fat distribution in the two different cuts in the image. It's not so much that there is more fat in the shoulder cut, but more about how it is infiltrated in the ham.  

Shouler and hind leg Iberian hams on plates for comparision