Jamón ibérico de cebo

This Iberian ham variety comes from black Iberian pigs of either 75% or 50% Iberian breed. The difference between this variety and the other two Iberian ham varieties, namely the bellota and the cebo de campo varieties, which are made from pigs with the same Iberian breed percentage, lies in the pigs’ diet and their rearing.

Pigs used in the production of jamón ibérico de cebo are typically raised on farms, in pens, and their diet consists only of natural commercial feed. Accounting for about 80% of the total Iberian ham production, ibérico de cebo is undoubtedly the most prevalent Iberian ham variety and bears a white label.