Iberian cebo campo pork loin


Temporarily exhausted.

Of the iberian pigs fed with feed based on cereals and living in the field, these pork loin rods are obtained.

These pieces like the previous ones have a drying of between 80 and 90 days after their sausage.

They are also served whole or half in vacuum packages. With an average weight of the whole poles of a kilo.



This iberian cebo campo pork loin “Sierra de Jabugo” is a product produced in a traditional way. With a cure of three months in natural dryer of the Sierra de Aracena and Picos de Aroche (Huelva).

Like the hams and paddies bait field, they are pigs that have roamed throughout their lives.

We can serve full or 1/2 pieces, vacuum packed. If you select the weight of the piece you can see its price.

It is an ideal product to take as an aperitif, accompanied by a good wine; for the snack of our children …. Cut into thin slices the time of tasting gives us culinary values of the first level.

The traceability throughout the production process is controlled by an external certifier, who certifies that the loins come from field bait.


External certifier accredited race and nutrition to qualify these “Cebo Campo”.

As you are assessing the purchase directly from the producer, you can enjoy very competitive prices. Like the other hams, shoulders and sausages that we offer in our store.

If you buy or need to send your product Spain or Portugal, we recommend that you make the order from our other website: https://www.sierradejabugo.com or https://www.sierradejabugo.es

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