Juan Matas Free-range Iberian Ham (Jamon de Cebo de Campo Iberico)

Juan Matas Cebo de Campo Ibérico shoulder is made from Ibérico pigs raised in semi-free-range conditions, where they roam and are fed a mixed diet of grains and natural pasture. The shoulder is salted and then slowly dry-cured in cool, well-ventilated cellars for many months, allowing the fat to soften and the flavour to concentrate. It sits within Spain’s traditional jamón ibérico culture, where curing time, breed, and diet define quality and classification. “Cebo de campo” specifically reflects pigs that are pasture-raised but not fully acorn-fed, offering a balance between everyday accessibility and the depth associated with Ibérico curing traditions.