This is a full leg (approximately 7.5 Kg) of 'Cebo' Iberico ham (- 50% Iberian breed field bait, GREEN label), it is not acorn-fed. Let's break down the characteristics of this ham:

Jamon

Spanish for 'ham'. Easy.

Iberico

An 'Iberico' ham is fundamentally different from a 'Serrano' ham because the pig used is a different race - 50% Iberian pig, GREEN label. The properties of the meat produced by this pig are what gives Iberico ham it's highly sought-after characteristics: a richer, darker colour; a stronger, more complex flavour; fine veins of delicate fat running through the meat etc.

Cebo

This is the non-acorn fed variety of Iberico ham, this is field bait. Whilst the difference in price is enormous, the actual difference in flavour is not so massive. The main flavour components come from the fact that this is still an Iberico pig, which is common to both 'bellota' and 'cebo' varieties. The 'cebo' lacks the slight fruity/nutty edge which raises the 'bellota' to caviar status (and price). If you're new to Iberico hams, this is what we'd recommend as a starting point.

Guijelo

A town and surrounding area in Salamanca, famous for the production of Iberico meats.

Full Leg

This is an on-the-bone ham that will weigh approximately 7 kilos. It will have to be stored on a ham holder and hand carved. This is the best and most natural way to enjoy fine Spanish ham.

24 months

This ham is brought to market in the 2nd year after slaughter, which means it has been cured for 24 months. The longer a ham cures, the longer it has to develop the exquisite flavours and textures typical of Ibericos.