Capa Negra 50% Iberian Cebo de Campo Ham

Capa Negra Cebo de Campo Ham

The Capa Negra 50% Ibérico Cebo de Campo Ham is a whole leg crafted with artisanal precision. Naturally cured for more than 24 months in traditional cellars, it comes from 50% Ibérico breed pigs raised in semi-freedom with access to the countryside, fed on natural grasses, cereals and legumes. The result is juicy meat with fine marbling, balanced flavours, long persistence and excellent succulence on the palate.

History and tradition of Capa Negra

Capa Negra was born in the Sierra de Huelva as a brand that preserves the essence of classic Ibérico. Its name pays homage to the dark skin and black hooves of the Ibérico pig, the most recognisable symbol of the breed. For generations, artisanal skills have been nurtured in this region, carefully controlling each stage — rearing, feeding, curing — to maintain an identity shaped by the nuances of the mountain environment. Capa Negra promotes a production process that respects Ibérico tradition: free-range pigs and slow curing in natural drying cellars of the Sierra de Huelva, which impart distinctive aromas, textures and flavours true to the spirit of quality Ibérico.

Characteristics of Capa Negra ham

The Capa Negra 50% Ibérico Cebo de Campo Ham combines tradition, quality and a balanced flavour, ideal for those seeking to enjoy authentic Ibérico in a more accessible format. It comes from pigs with 50% Ibérico genetics, raised in semi-freedom in dehesas and open fields, feeding on natural grasses, cereals and legumes. Its meat features moderate marbling of fat rich in oleic acid, which provides juiciness and subtle notes. Each piece undergoes an artisanal curing process in the natural cellars of the Sierra de Huelva for over 24 months, producing a ham with a pleasant aroma, tender texture and a harmonious flavour with delicate hints of nuts.

Main features:

• From 50% Ibérico breed pigs, raised in semi-freedom.
• Natural diet of grasses, cereals and legumes.
• Slow curing in traditional cellars for more than 24 months.
• Green label (Norma del Ibérico): balanced flavour, juicy texture and a mild aromatic profile.

Storage tips for Capa Negra ham

• Keep between 20 and 25 °C.
• Store in a cool, dry place away from direct sunlight.
• Cover the cut with slices of fat to preserve aroma and juiciness.

Why choose Capa Negra ham

Choosing a Capa Negra 50% Ibérico Cebo de Campo Ham means opting for Ibérico quality and tradition in a more accessible format. It comes from 50% Ibérico breed pigs raised in semi-freedom in dehesas and fields, fed on natural grasses, cereals and legumes. This balanced rearing produces a ham with a mild yet nuanced flavour, pleasant aroma and juicy texture. Recognised for its authenticity and excellent value for money, Capa Negra ham is ideal both for everyday enjoyment and as a gourmet gift.

Balance of the Ibérico breed

The Capa Negra 50% Ibérico ham comes from pigs with selected genetics, combining the nobility of the Ibérico with other traditional breeds. This balance yields meat with good marbling of fat rich in oleic acid, ensuring juiciness, tenderness and a harmonious flavour.

Natural and slow curing

Each piece undergoes an artisanal curing process in the Sierra de Huelva’s cellars for more than 24 months. This slow and natural refinement allows the meat to develop delicate aromas and a balanced flavour with subtle notes of nuts and wild herbs.

Prestige and authenticity

Capa Negra is synonymous with authentic Ibérico, recognised by consumers and experts seeking a quality experience. Choosing a Capa Negra 50% Ibérico Cebo de Campo Ham means enjoying a product crafted with artisanal rigour, combining tradition, flavour and accessibility within the finest Spanish gastronomy.