Cebo de Campo 50% Iberico Ham "Majada Pedroche"

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Green flange certified Iberian ham

The 50% Iberian breed cebo de campo Iberian pork ham is made in the Valle de Los Pedroches; a good quality Iberian ham with a green label that certifies and guarantees the quality of the product and with a cure of more than 24 months in natural dryers in Villanueva de Córdoba.



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Buy Iberian ham Majada Pedroche

Cebo de campo 50% Iberico ham is made with the hind legs of 100% Iberian pigs on the maternal side and Duroc pigs on the paternal side. This crossing, the only one possible according to the legally regulated regulations on Iberian pork, gives Iberian meat a very good quality oiliness and infiltration of fat.

In the Jamón Pasión ham store we offer this piece with weights available from 7.5 kg to 9.5 kg. A ham made from Iberian pigs raised in freedom in the fields of Villanueva de Córdoba and fed on wild grasses.

It is made under the strictest quality standards by a small family business located in Villanueva de Córdoba that raises its own pigs outdoors and also makes 100% Iberian acorn-fed hams and shoulders under the Los Pedroches Protected Designation of Origin.

Majada Pedroche Iberian cebo de campo ham belongs to one of the most traditional areas of production of hams and shoulders in Spain. The maturing of the pig's feet occurs in natural drying rooms, without artificial drying rooms, which guarantees longer curing and better meat quality.

Conservation of Iberian field bait ham

When you receive the Iberian pork ham from the Jamón Pasión store , you must remove the protective packaging and put it in a cool, dry place. Once started, you must protect the meat with a layer of the initial bacon that you have removed, to preserve its smoothness and to prevent it from drying out excessively. Always use suitable and well-sharpened utensils to obtain the best characteristics.

It is highly recommended that when buying an Iberian ham you always keep it away from sunlight and external heat sources. If you are not going to consume it immediately, hang it on the rope that goes around the hoof without any kind of sheath or packaging so that the piece can "breathe". Once started, the ideal is to consume it within a period of 1 month to prevent the meat from becoming too hard and to be able to enjoy all its wonderful qualities.


Data sheet

Elaborated in:
Villanueva de Córdoba
Dry-Curing Time:
Minimum 24 months
Breed of pig
50% Ibérico - 50% Duroc
Jamón de cerdo iberico cebo campo, sal común, azúcar, conservadores (E-252 y E- 250), corrector de la acidez (E-331iii), antioxidante (E-301)
Iberian Certification:
Nutritional Values ​​per 100g of product:
Energía 1540 kJ -371 kcal -Grasas 28.70 g -De las cuales saturadas -Hidratos de carbono 0.10 g -De los cuales azucares 0.0 g -Proteínas 28.10 g -sal 5.90 g
Sanitary Registration
RGSEAA: 10.17765/CO
Cebo de Campo: Wild grasses present in the field, cereals and legumes

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Verified purchase

Muy bueno pero un poco caro

El jamón es de calidad pero en la web he probado otros jamones de cebo de campo más económicos y de calidad igual de buena

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