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Jamón Ibérico 50% de Cebo Señorío de Olivenza

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4,8 /5 
188,15 €
tax excl. 171,04 €
  • 7000 gr - 7500 gr
  • 7500 gr - 8500 gr
  • 8500 gr - 9300 gr

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New product

  • A real treat, one of the best Iberian bacon in the country that exists!
  • Jamón Ibérico 50% de Cebo, specially selected pigs, slow curing in natural dryers to achieve an unequaled texture, flavor and aroma.
  • Posterior limbs of Iberian pig, submitted solely to the action of sea salt, WITHOUT ADITVOS artificial , and subsequent drying and ripening process that grants them some special characteristics.

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Reviews about Jamón Ibérico 50% de Cebo Señorío de Olivenza

Verified purchase
23 Oct. 2021


Está rico, bien de sal, bien de curación. Genial que no tenga más que sal y jamón.

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Verified purchase
24 Sept. 2021


Ya lo he pedido varias veces y no falla. Siempre sale buenísimo.

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Verified purchase
13 March 2021

Buen jamón

Siempre compro este jamón y nunca me ha fallado, tiene muy buen sabor y en su punto de sal y curación

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Verified purchase
18 Dec. 2020


De lo mejor de CEBO de Campo. Excelente relacion Calidad/Precio.

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Verified purchase
31 Jan. 2019


jamon maravilloso, relacion calidad precio inmejorable, en su punto de sal y curacion.

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More info about Gourmet Jamón Ibérico 50% de Cebo Señorío de Olivenza - buy online iberian ham

In Senorio de Olivenza the products are elaborated from a meticulous selection of Iberian pigs and a slow, calm curing, to give life to a delicacy, with an incomparable texture, flavor and aroma.

In Senorio de Olivenza, for the healing of hams, these are moved to a natural dryer in which humidity and temperature are controlled mainly by ventilation mechanisms. The temperature ranges between 15º and 30º C during the months that the drying lasts.

At this time, the ham continues to dehydrate and also the sweating takes place (diffusion of the fat between the muscle fibers that will allow retaining the aroma once impregnated).

The final taste and aromas begin to be generated at this stage, thanks to a series of alterations produced in the proteins and fats of the ham.

Jamon Green Label: Jamón de Cebo de Campo Iberico (hams that come from crossed pigs so they are not 100% ibericos, bred in the wild in pastures and fed on natural pastures, aromatic herbs and feed).

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