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Charcuterie

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Manteca De Ibérico Tarrina

Iberian Lard Tub

Jamón De Cebo Ibérico Lonchas

Iberian Cebo Ham Slices

Sobrasada Ibérica Tarrina

Iberian Sobrasada Tub

Mortadela Ibérica Al Corte

Iberian Mortadella for Deli Counter

Mortadela Ibérica Lonchas

Iberian Mortadella Slices

Delicacies Made with Iberian Ham Slices

Chorizo Ibérico Lonchas

Iberian Chorizo Slices

Salchichón Ibérico Lonchas

Iberian Salchichón Slices

Lomo Cebo Ibérico Lonchas Maxi

Iberian Cebo Loin Maxi Slices

Case with half slices of Iberian Cebo Ham

Maletín Paleta De Cebo Ibérica Medias Lonchas

Case with Half Slices of Iberian Cebo Shoulder

Jamón De Cebo Ibérico Pieza Serie Oro

Iberian Cebo Ham Piece Gold Series

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Ham cutting

Learn how to make the most of your ham with the help of our master carver.

Do you know the parts of a ham?

Explore each area of the ham to uncover its secrets

Tip
Shank
Main cut
Knuckle
Hoof

Ham curing times

Discover the curing times of Legado Ibérico Ham.

Ibérico cebo ham

Minimum curing time: 24 months

This is the noble cut from the hind leg of the animal, the most prized. It is cured for a minimum of 24 months. This long cellar-aging period combined with the characteristics of the Iberian pig delivers a deep, unique aroma and flavour.

Ibérico cebo shoulder

Minimum curing time: 12 months

This refers to the cut from the front leg. It requires less time due to its smaller size, with a minimum curing of 12 months. It has a more intense flavour than ham due to its higher fat content.