Iberico Cebo Ham 50% iberian Breed "Aromas" Free Additives

€135.00 Save €42.80
VAT included

Iberian ham from the Alpujarra

Aromas Iberian cebo ham, with the "Jamón de la Alpujarra" guarantee seal, is made without any type of additive. Cured in the Sierra Nevada Natural Park with artisanal processes for a period of 24 months.

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Buy Iberian ham without preservatives

The 50% Iberian Cebo Ham "Aromas" has a minimum curing period of 24 months in natural dryers located in the Sierra Nevada National Park, Granada.

A piece made from the crossing of 100% Iberian pigs on the maternal side and 100% Duroc breed pigs on the paternal side, which guarantees excellent quality and the characteristic infiltration in this type of ham legs, giving the meat a excellent juiciness and aroma.

The pigs destined to obtain Iberico cebo hams are fed with high quality cereals and legumes.

In the preparation of the ham, only sea salt is used, no type of additive or artificial preservative is added, therefore, the cures are slower, without accelerating the natural processes.

We send you the Alpujarra Spanish ham directly from Sierra Nevada, so handling is minimal from the dryer to your home.

In our online ham store, quality is paramount and always at the best price.

Conservation of Iberico ham "Aromas"

The 100% natural Iberico ham should be placed in a place in the house protected from sunlight and away from external heat sources so that it maintains the wonderful qualities of a high-quality product.

Immediately after receiving it, you must remove the greaseproof paper and the cotton cover so that the pig's foot can breathe. Once you've started cutting, just cover it with a clean kitchen towel and brush the surface of the cut with a little of the fat that you can scrape off with the blunt part of a knife over the ham.

Iberico ham tasting

If you are going to consume it in a short period, the ideal is to start the Iberian ham without additives Aromas in the widest part, with the hoof facing up, which is the juiciest part of the ham. If, on the other hand, consumption is going to be prolonged, it is advisable to start cutting the ham from the narrow part, with the hoof downwards, which is the driest part.

Always cut just what you are going to eat, since once cut, the slices of ham will gradually lose their properties.

It is a wonderful Iberian product to accompany with a red wine, on toasted bread with virgin olive oil.


Data sheet

Elaborated in:
Sierra Nevada National Park - Granada
Dry-Curing Time:
Minimum 24 months
Breed of pig
50% Ibérico - 50% Duroc
Jamón de cerdo 50% ibérico y sal. 100% Natural
Iberian Certification:
CERTICALIDAD: 11845200120210528
Nutritional Values ​​per 100g of product:
352 Kcal (1465 Kj) Grasas 24 gr. Ácidos grasos saturados 8.6 gr. Hidratos de Carbono 0gr - De los cuales Azúcares 0gr. Proteínas 33 gr. Sal 3,9 gr.
Sanitary Registration
RGSEAA: 10.09775/GR
Cebo: cereals and legumes

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Calidad asegurada

He probado todas las gamas de aromas, desde los de trevélez hasta los ibéricos y todos muy buenos

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Muy bien

Verified purchase

asi deverian ser todos sin nada de conservates

muy bueno

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