Jamón Ibérico Cebo de Campo

What is jamón ibérico cebo de campo?

Jamón ibérico de cebo de campo is the middle step of the Ibérico ladder. The pigs are Iberian, raised outdoors and fed mainly on grain and legumes, though they may also graze the field; they are not finished on acorns like bellota pigs. The flavor is milder and less nutty than bellota, and the price is far lower. Under Spain's Real Decreto 4/2014, the grade is called de cebo de campo ibérico and carries a green seal. Anything below 100% Iberian breed must state its percentage on the label. Prices below are as of October 2026.

Choosing a piece

The Melquiades is 50% Ibérico, so it is the lowest price per pound in the family. The Beher pieces are 100% Ibérico, from pigs with full Iberian parentage, and cost more for it. The shoulder (paleta) is smaller and easier to finish, which suits a household of two to four. All three are bone-in, so plan on a stand and a long, flexible knife. Per-pound figures shift with the exact weight of your piece.

Whole Ibérico hams and paletas ship free to the lower 48 states. If you want the acorn-fed step up, compare jamón ibérico de bellota, or read Ibérico vs Serrano vs Bellota and how to buy jamón ibérico online. The full Spanish ham hub has every grade.

FAQ

Is cebo de campo as good as bellota?

It is a different, milder style. Bellota has more acorn character; cebo de campo suits everyday eating and costs much less.

What does 50% Ibérico mean?

The Melquiades pig has a purebred Ibérico mother and a Duroc father, so it is 50% Iberian breed. Spanish rules require that percentage on the label.

How do I carve a bone-in ham?

Mount it on a stand and cut thin slices parallel to the bone. Our carving guide walks through it step by step.