Iberian cebo ham (Cebo Ibérico) is a ham that stands out in Spanish gastronomy for its exceptional quality and flavor. This product comes from Iberian pigs, which are raised in specific conditions and fed on a combination of natural resources and animal feed.
Do you want to know more about these hams and their differences with acorn-fed ham? At César Nieto Group, we are going to unravel the best of each ham so that you can choose the one you like best and enjoy its flavor as it deserves. Join us!
Differences between an Iberian Cebo Ham and an Acorn-fed Ham
The differences between an Iberian cebo ham and an Iberian acorn-fed ham are notable and affect several key aspects of the product, including the feeding of the pigs, the curing process and the organoleptic characteristics. These types of hams are special and now we are going to see why.
Feeding and breeding
In the case of Iberian cebo ham, the pigs are fed on a mixture of feed composed mainly of cereals and legumes. These pigs are raised on farms or livestock farms, with less access to the dehesa compared to acorn-fed pigs. Although they have space to move around, their environment is more controlled.
Pigs destined to produce acorn-fed ham are fed on acorns during the montanera (the fattening period in autumn and winter), supplemented with natural pasture. These pigs are raised in pastures, where they have ample space to move freely and exercise, which contributes to a better infiltration of fat into the meat.
Curing process
The curing process for Iberian cebo ham lasts between 18 and 36 months. Curing takes place in natural cellars. On the other hand, in the case of acorn-fed ham, the process is longer, lasting between 24 and 48 months. The curing process is more artisanal, taking advantage of the microclimate of the natural cellars to develop more complex flavors.
Price and exclusivity
Generally, Iberian cebo ham is more affordable than acorn-fed ham, due to the lower costs associated with feeding and aging. It is easier to find on the market, since production is more abundant.
Likewise, acorn-fed ham is more expensive due to the costs associated with raising it in dehesa and feeding it exclusively on acorns, as well as the longer curing process. It is considered a high-end gourmet product and its availability is more limited, which makes it more exclusive.
Characteristics of Iberian Cebo Ham
Iberian cebo ham is characterized by an intense red color in the meat, with well-distributed streaks of white fat. The fat is shiny and smooth in texture, which contributes to the appetizing appearance and juiciness of the final product.
The flavor of Iberian cebo ham is smooth and balanced, with sweet nuances and a slight salty touch. The aroma is deep and complex, with notes reminiscent of nuts and herbs, the result of the mixed feeding and curing process.
The texture of Iberian cebo ham is tender and juicy, thanks to the infiltration of fat in the pig’s musculature. This fat melts in the mouth, providing a unique sensory experience.
In short, both hams are excellent for consumption and at César Nieto Group you can find them. The differences between Iberian cebo ham and acorn-fed ham lie in the feeding and rearing method of the pigs, which translates into variations in the flavor, texture and price of the final product.
While Iberian cebo ham offers excellent value for money and a delicious flavor, acorn-fed ham represents the pinnacle of the Iberian tradition, with a superior taste experience and a higher level of exclusivity. Don’t miss out on trying them and treat yourself to a good ham!
