Legado Cebo Iberico Bone-in


*Price may vary depending on weight

Pork. Aged for 24-36 months. Produced from the famed Iberian pigs, these hams undergo a meticulous process of curing and aging, resulting in a true delicacy. Characterized by its deep red color, intricate marbling, and a distinct nutty sweetness, Cebo Iberico Bone-in showcases the essence of Spain's culinary heritage.
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It can be enjoyed on its own, or it can be used in charcuterie boards, tapas, sandwiches, and pasta dishes. It can also be cooked, such as in a risotto or a pizza.

Store in a cool, dry place. It will keep for up to 6 months.

About El Pozo

El Pozo is the favourite brand of Spanish households, since four out of five people consume their products. With more than 60 years of history, they are present in 80 countries worldwide and are a pioneer in healthy food, in fresh meat as well as processed and cured products.

With a philosophy of continuous improvement, they dedicate a large part of their resources to the research and development of balanced and nutritional food, which are also quite enjoyable!

All El Pozo products are gluten-free.


Ham, a cherished culinary delight with a history spanning cultures and cuisines, is a versatile and flavorful ingredient that graces tables in various forms. From succulent baked hams to thinly sliced prosciutto, ham's salty and savory profile adds a touch of indulgence to a wide range of dishes.

The process of curing and smoking transforms pork into ham, resulting in its rich taste and distinctive textures. Whether enjoyed as the centerpiece of holiday feasts, layered onto sandwiches, or incorporated into pastas and salads, ham's versatility knows no bounds.

When it comes to wine pairing, the balance between ham's saltiness and savory richness calls for wines that can enhance its flavors. For traditional baked ham, opt for a medium-bodied red wine like Pinot Noir or a light and slightly sweet white wine like Riesling. These wines can complement the ham's flavors while offering a delightful contrast to its saltiness.