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Ibérico de Cebo Ham Shoulder - Cáceres/Badajoz

  • Cáceres / Badajoz Cáceres / Badajoz

Ibérico de Cebo Ham Shoulder - Cáceres/Badajoz

  • Whole piece
  • Whole piece
  • €106.72
  • Add
  • Machine-carved
  • Machine-carved
  • €124.72
  • Add
  • Knife-carved
  • Knife-carved
  • €136.72
  • Add
  • Iberian bait
  • Food: Feed + Cereals
  • Curing 18 months

If you think that the Paleta-Ham Shoulder is an inferior product with regard to the ham-Jamón, you should taste the Iberian Ham Shoulder from Extremadura to prove yourself how wrong you were. After feeding in an orderly and balanced way the Iberian swine, the ham producers from Extremadura get a magnificent pork with fat infiltrated in the muscles, that guarantees not only the nutritional values of the product but also the pleasure of our palates. From this moment on, they will apply the tradition of the ham "cooking"(dry-curing process) that has been implemented and passed on from generation to generation for centuries. A tradition that seeks elegance, finesse, seduction or pure pleasure.

No preservatives, gluten or lactose.
  • Iberian bait Breed Iberian bait
  • Food: Feed + Cereals Feeding Food: Feed + Cereals
  • Curing 18 months Curing Curing 18 months
  • Favourite

  • Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
Ibérico Ham Shoulder

Paleta Ibérica de Cebo - Extremadura, Cáceres/Badajoz

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 these typical small white marks inside each slice.

The first 100 kilograms of weight of any Iberian pig can be obtained in the same way, feeding the animal first with the mother's breast and then with vitamins and mineral feed. This diet is fundamental for the animal to be strong, muscular and have strong bones in its final fattening phase.

The meat of this type of paleta is appetizing, juicy and full of nuances and its flavour is perfect for the finest palates that enjoy every nuance. The taste of the paleta is more intense than that of jamón and from the first bite you will notice all its nuances in the mouth.

Details about this piece: 

  • Net weight: 5,3 Kg. approx
  • Curing time: 18 months
  • Origin of the selection: Extremadura, Cáceres/Badajoz
  • Storage: keep in a dry place at a constant temperature. Ideal Store between 12 and 14 °C.
  • Formats: whole piece, machine-cut or knife cut.
  • Ideal for: Slicing, communal use, tapas, sandwiches, for eating alone, cooking and whatever is convenient.
  • Free of gluten or lactose

 

Always find it with the white label

 

Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Curing Curing 18 months
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients A paleta-ham shoulder is the result of curing a pig's foreleg in salt. The flavour is more intense than in a jamón's because the same quantity of bone is present yet there is much less meat. It needs less curing time than a jamón.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Cáceres / Badajoz
Description of flavour The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.

 

Nutritional information (per 100 g)

Paleta Ibérica de Cebo Extremadura - 18 months of dry cured

  • Energy value (kcal/KJ): 303/1261
  • Fats (g): 19.2
  • of which saturates (g): 7.8
  • Carbohydrate (g): 0.1
  • of which sugars (g): <0.1
  • Proteins (g): 32.3
  • Salt (g): 4.9
Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Curing Curing 18 months
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients A paleta-ham shoulder is the result of curing a pig's foreleg in salt. The flavour is more intense than in a jamón's because the same quantity of bone is present yet there is much less meat. It needs less curing time than a jamón.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Cáceres / Badajoz
Description of flavour The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.

Conservation:

The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a paleta box.

Once the jamón has bee started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the paleta to be consumed at that moment and apply a lint-free cloth to keep it away from sunlight and less exposed to the air until the next time it is to be cut again.

Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Curing Curing 18 months
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients A paleta-ham shoulder is the result of curing a pig's foreleg in salt. The flavour is more intense than in a jamón's because the same quantity of bone is present yet there is much less meat. It needs less curing time than a jamón.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Cáceres / Badajoz
Description of flavour The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.

Cut by machine or knife:

In our online shop you can buy the whole piece of the Paleta Ibérica de Cebo cut by machine or cut with a knife, so you can enjoy it without complications. When our team is in charge of cutting the pieces, taking into account all the part of the crust and the external fat that is discarded, it is taken out its maximum yield, obtaining on average a minimum of 1.5 kilos of meat, presented in:

14-16 sachets of sliced paleta of 80 g each
2 sachets of 100 g paleta shavings
2 sachets of 100 g of diced paleta
1 tray with paleta bones

Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Curing Curing 18 months
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients A paleta-ham shoulder is the result of curing a pig's foreleg in salt. The flavour is more intense than in a jamón's because the same quantity of bone is present yet there is much less meat. It needs less curing time than a jamón.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Cáceres / Badajoz
Description of flavour The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.

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