Iberian ham Cebo

The iberian ham from cebo is of very good quality. They are raised in a respectful manner, ensuring that they receive good treatment. We also have professionals who take care of the excellent curing process.

Buy Iberian cebo Hams Online

If you want to buy cebo iberian ham online, at Iberic Box we have made sure that our website is very simple. It is easier than in a delicatessen, because here you don't have to wait in line and you can do so from the comfort of your home. In addition, we make sure that the ham is always of the best quality.

With innovative packaging, if you spend more than €99 you will receive free shipping. In addition, for each product you will be able to obtain information on the label, its origin and other characteristics. And if you have any questions, you can contact us.

Differences between iberian ham cebo ham and iberian ham

The main difference between cebo and bellota ham is their breeding and feeding. The latter, as their name indicates, eat acorns and natural grasses from the pasture. The former, on the other hand, are fed with feed, cereals and legumes.

As for their breeding, those for cebo have at least 50% Iberian breed. They are usually bred in captivity and, in many cases, they are slaughtered when they are one year old. They are also usually cured industrially. But there are also free-range ones, since sometimes they are kept in the pasture for two months before being slaughtered.

There is also a contrast when looking at it. First, the fat of the acorn-fed ham is much softer and if we touch it with a finger it sinks gently, and the colour is golden. With the other one it is not like that.

Another difference is the price, since the one from cebo is cheaper. On the labels, the one from the bellota species is black or red, while the one from the cebo is green or white.

How do you cut an iberian ham cebo ham?

If you have bought a shoulder ham of cebo iberian ham , we are going to show you how to cut it. This way you will be able to enjoy it without any difficulty.

Tools you need

To cut the ham you will need the following:

• A ham knife: with this you can slice it.

• A peeling knife: This is used to clean the apple and remove the bark.

• A paring knife: this will help you mark and separate the bones.

• A ham holder: perfect for cutting ham, especially if its casing rotates and has an oscillating system for greater comfort and speed.

• Sharpening steel: this is used to sharpen your tools.

• Gloves: with these you can avoid cuts and also maintain very good hygiene.

• Tongs: Not necessary, but a good way to separate the slices and serve them.

Where to start cutting a ham

When you start cutting a shoulder ham , you have to think about how long you're going to consume it. If it's going to be in a month, you should start with the rump. This is a very cured part and not as juicy, but it allows the other part to continue curing. To do this, put the hoof down and you can clean it.

If you are going to consume it in a much shorter time, such as a couple of days, you will be better off starting with the richest and juiciest part. For this, it is best to start with the maw, so place the hoof upwards.

Knowing where you are going to start, take the knife used for de-barking and make a slanted cut in the area of the hock. Then, with the paring knife, mark the area to be consumed. This should be slanted about 8 mm so that it can be cleaned.

Take the debarking brush again. Clean the entire area, following the markings, and this will complete the cleaning part. It is very important that this is done according to the consumption you are going to make. Remember that the grease you remove when cleaning it can be used to maintain it. But only the first layers, which are used to prevent it from rusting and to keep it in good condition.

After this, we will start cutting what we are going to eat. To do this, take the flat knife and slice along the stifle or club. You have to do it in the opposite direction to the hoof and it should be 6 cm wide and 5 or 5 cm long. In addition, they should be very thin, practically transparent, and flat. Of course, the sharper the knife, the better you will do it.

How to separate bones

When you want to separate the bones, it is different depending on the part you are starting to cut. If you have started with the rump, you have to mark the coxal bone with the help of the boning knife or paring knife. This way you can cut quickly and finely, as well as making the most of the ham .

If it's the maza, you'll have the hip bone, which is much larger than the coxal bone. To cut it properly, you have to score around the bone. This way it can be sliced much better.

When should it be turned over?

If you started at the femur, you should turn it over when you get to the femur, the ball of the femur, and the fibula. This will determine how deep you can cut. Turn it over as soon as you can no longer cut horizontally and flat across the bones.

If you are going for the club, you have to be guided by the femur, tibia and patella. This will determine the depth to which you should cut. When you cannot cut the slices well and they are not of adequate dimensions, you can turn it over.