PALETA IBÉRICA DE CEBO Enrique Tomás

PALETA DE CEBO 50% IBERIAN BREED

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At Enrique Tomás we have been dedicated to Jamón for more than thirty years and the maxim that we have followed throughout this time is one: a customer is not the one who buys, but the one who returns to our stores to buy again. Since we want you to come back, we offer you a Paleta (iberian shoulder) of the best quality, cured for the exact amount of time, 18 months.

Iberian shoulder comes from the front legs of the Iberian pig, a native pig breed of our peninsula that is only found in the inland areas of the country and in some parts of Portugal.

Iberian cebo shoulder is obtained from the front legs of pigs fed with natural feed, cereals, and grass on farms with the best conditions to guarantee you a unique product and the highest quality of life for the pigs.

At Enrique Tomás, we know that their happiness affects the quality of their meat, so we take care of them from the moment of gestation. Only in this way can we ensure that the flavor of their shoulders is the best, and to allow you to enjoy it without any problems, we offer you whole, boneless, or sliced shoulders.

There are no excuses anymore!

FEEDING AND CARE OF THE IBERIAN PIG

Iberian pigs have an advantage over other animals; they are the only ones on the planet capable of infiltrating fat into the muscle, which results in those small white streaks within each slice.

The first hundred kilograms of weight of any Iberian pig are achieved in the same way, by first feeding the animal with its mother's milk and then with feed rich in vitamins and minerals. This diet is essential for the animal to be strong, muscular, and have strong bones in its final fattening phase.

Paleta de Cebo 50% Ibérica - Sabor Sabroso Paleta Ibérica de Cebo 102.96

MATURATION PROCESS OF IBERIAN CEBO PALETAS

Once the pigs have reached 150 kilograms by eating feed, the maturation process begins. In the production of Iberian cebo shoulder, the work of the chef is very important to achieve such a delicious final result. The quality of the shoulder is determined by the climatic conditions and by a maturation process of 18 months, only then can such a characteristic flavor be achieved.

The meat of this type of shoulder is appetizing, juicy, and full of nuances, and its flavor is perfect for the most discerning palates that enjoy every nuance. The flavor of the shoulder is more intense than that of ham, and from the first bite, you will notice all its nuances in your mouth. Furthermore, at Enrique Tomás, we offer Iberian cebo shoulders from all regions of Spain and in all formats. Enjoy this delicacy!

INTERESTED IN THE WORLD OF IBERIAN CEBO SHOULDERS?

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