Pasture Raised 100% Iberico Ham | Jamon de Cebo de Campo by Fermin 14-16 lb
What you're actually buying
| Approximate weight | 14–16 lb, bone-in |
| Servings of 1 oz | about 113 |
| Cost per serving | about $6.10 |
The lowest cost per serving of any bone-in Ibérico piece we carry. Servings are an estimate based on typical edible yield once bone, rind and outer fat are removed.
Fermín Jamón de Cebo de Campo 100% Ibérico, 14–16 lb
Made from free-range 100% Ibérico pigs — both mother and father of pure Ibérico breed — living outdoors in the dehesa, the natural environment of the Ibérico pig, on a diet of grass, grain, roots and whatever nature provides.
Spanish labelling rules under the Ibérico Quality Norm require Ibérico products to state breed and feed percentages. The difference between grades comes down to those two things: the breed of the pig and what it ate. This one is 100% Ibérico breed, cebo de campo feed. Here is what that costs per bite against bellota and Serrano — at about $6.10 a serving, the gap to a black-seal leg is wider on the price tag than it is per mouthful.
Cured using artisanal methods in La Alberca, Salamanca, a natural reserve declared a World Heritage site.
All natural. Gluten and lactose free. No nitrates or nitrites added.
Ingredients: 100% Ibérico pork ham, salt.
How to know it's the real thing
Spanish law (Real Decreto 4/2014) requires every Ibérico leg to carry a coloured seal on the hoof declaring breed and feed. Four colours, no ambiguity:
- Black — bellota 100% ibérico: pure Iberian breed, acorn-fed, free-range
- Red — bellota ibérico: crossed breed, acorn-fed, free-range
- Green — cebo de campo: free-range, fed on grass and grain
- White — cebo: grain-fed, raised indoors
This piece carries the green seal: free-range in the dehesa, fed on grass and grain rather than acorns — and from a 100% Ibérico-breed animal, which is not true of every green seal on the market. How to check that seal yourself, with the leg in front of you.
What the stand and the knife cost: $88, once
A bone-in leg cannot be carved on a cutting board. It has to be clamped at an angle and opened with a long, thin blade, and neither of those comes in the box. This is the number the rest of this page kept pointing at, so here it is on the page:
|
Cuenca ham holder Natural wood, made in Spain. Holds the leg at the carving angle. No rotational system listed. |
$49 |
|
Professional carving knife, 295 mm, with sharpener Long, narrow, flexible blade. A kitchen knife is too short and too thick to follow the bone. |
$39 |
| Total, once | $88 |
Spread over this leg, $88 is $0.78 a serving. $88 ÷ 113 servings. The leg at $687 is about $6.10 a serving on its own; with the stand and the knife counted in, the first leg costs $775, or about $6.86 a serving. The second one you buy is back to $6.10, because the equipment outlives the ham.
Put another way: on a $687 order, the equipment is 13% — and you only pay it once.
If you expect to keep a leg on the counter most of the year, the Segovia holder is $190 and declares a premium rotational system, which the Cuenca does not. Over this leg that is $1.68 a serving instead of $0.43 — worth it for how often you will use it, not for this ham alone. All the stands and knives are here.
A leg at $687 or a shoulder at $490?
The shoulder is the cheaper thing to buy and the more expensive thing to eat. Same producer, same green seal, same $88 of equipment — but a paleta de cebo de campo yields about 67 servings against this leg's 113, so the equipment lands at $1.31 a serving there instead of $0.78.
| This leg | Paleta | |
| At the counter | $687 | $490 |
| Servings of 1 oz | about 113 | about 67 |
| Per serving, ham only | $6.10 | $7.30 |
| Per serving, with the $88 | $6.86 | $8.63 |
$197 less at the counter, $1.77 more per serving. The shoulder is the right call if you will not get through 113 servings, or if 10–12 lb is as much ham as your kitchen can hold — not because it is cheaper per bite, because it is not. The whole table of six pieces with the equipment spread over each one is here, and this works out which size matches your guest count.
Serving it in a restaurant, or collecting it in Miami
113 servings of 1 oz is about 56 plates at 2 oz. At $687 that is $12.20 of product per plate, or $13.72 on the first leg with the stand and the knife counted in. Cost per plate for every piece we carry, side by side — this one sits near the bottom of that range.
We are a shop in Miami Beach as well as a website, and a 14–16 lb bone-in leg is the kind of thing worth collecting rather than shipping. We do not publish a pickup list for this piece, so call before you order: the address, the phone number and how collection works are on this page.
Worth reading before you commit to a whole leg
- How much jamón do I need? — 113 servings feeds about 56 people at 2 oz each. This works out your own guest count, and prices the same party three ways.
- Is a whole jamón cheaper than sliced? — the same ham in both formats, the equipment spread across six whole pieces, and the exact point in ounces where a leg overtakes the packs.
- Jamón or paleta: which should you buy? — the three leg-and-shoulder pairs we carry, priced per bite and with the $88 of equipment spread over each one.
- How to carve a whole jamón — first cut, which way the leg faces, what the stand and knife cost, and how to keep the cut face covered between sessions.
- Bellota vs cebo de campo vs serrano — the four legal grades, and the cost per serving of six whole pieces side by side.
- Jamón ibérico for restaurants — cost per 2 oz plate, plates per piece, and what we can and cannot quote for trade.
- Spanish ham in Miami — the shop, the address and the phone number, for collecting instead of shipping.
- The Ibérico buying guide — seals, cost per bite, bone-in vs boneless, and keeping a piece once it is open.
- Every whole leg and shoulder we carry — with the cost per serving of each one, from Serrano to Cinco Jotas.
Prices verified 13 October 2026.
