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Ibérico Cebo de Campo Ham Shoulder - Selection

Ibérico Cebo de Campo Ham Shoulder - Selection

  • Whole piece
  • Whole piece
  • €142.00
  • Add
  • Machine-carved
  • Machine-carved
  • €160.00
  • Add
  • Knife-carved
  • Knife-carved
  • €172.00
  • Add
  • Iberian bait field
  • Food: Feed + Cereals + Herbs + Wild plants
  • Curing 18 months

In Enrique Tomás we much care to bring only the best Jamón of the world to your table; and always bearing in mind our principle is that the best Jamón is the one you like the most, we offer you the one that we like the most, the Paleta iberica -Ham shoulder de cebo de campo, a new product of the highest quality and 18 months of dry-curing time. After a measured process of pig fattening based on cereals, wild fruits and acorns, the Ham Shoulder is clearly a great alternative for those who enjoy an intense and elegant flavour at the same time. In this food delicacy you will find the flavours of the acorn and the intensity of any Ham Shoulder, the unmistakable aroma of the ham coming from the infiltrated fat of the Iberian pig and that light and elegant salty touch. In Enrique Tomás we offer you a whole series of ham types to meet to your needs and enjoy it the way you want, that is from whole pieces to all types of sliced formats. If you don’t taste it, you are missing really something!

No preservatives, gluten or lactose.
  • Iberian bait field Raza Iberian bait field
  • Food: Feed + Cereals + Herbs + Wild plants Alimentación Food: Feed + Cereals + Herbs + Wild plants
  • Curing 18 months Curación 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
Paleta Ibérica de Cebo

Paleta Ibérica de Cebo de Campo - Selection

The Iberian pig is unique and as such, what we produce from it is nothing more than a variety of delicacies. In addition to being born in our wonderful Iberian Peninsula, these pigs have an exceptional characteristic: they are the only animals capable of infiltrating fat into the muscle, giving their meat an irresistible taste and texture.

When we speak of the characteristic "cebo de campo", we refer directly to the pig's feeding. All the Iberian pigs feed in the same way until they reach the first 100 kilograms of weight, first the mother's breast and then with fodder, in general a basic diet for the animal to grow strong, muscular and with very resistant bones. To acquire the rest of the necessary weight, the animals are released in the pastureland and that's when our Iberian pigs feed on free-range acorns, and finally move on to the last stage with more cereals.

The term campo refers to release the animals in nature, where the animal has been fed with acorns, wild fruits and what the pastureland has provided the animal with.

Details about this piece: 

  • Net weight: 5,3 Kg. approx.
  • Curing time: 18 months
  • Origin of the selection: Selected quality/price of all the Iberian Paletas of the peninsula.
  • 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 green label

Jamón Ibérico de Cebo de Campo Enrique Tomás

 

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 paleta has been 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 ham to be consumed at that moment and apply a lint-free cloth to keep it away from the sunlight and less exposed to the air until the next time it is to be cut again.

 

Cut by machine or knife:

In our online shop you will be able to buy the whole piece of a Paleta Ibérica de Cebo de Campo cut by machine or by knife, so that 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

 

Nutritional information (per 100 g)

Paleta Ibérica de Cebo de Campo Selection - 18 months of dry curing

  • 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:
Raza Iberian bait field
Alimentación Food: Feed + Cereals + Herbs + Wild plants
Curación Curing 18 months
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recomendaciones de uso Once started, consume before 21 days
Recomendación para servir Cut only the product to be consumed
Ingredientes 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.
Instrucciones 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.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN
Detailed description of the piece:
Raza Iberian bait field
Alimentación Food: Feed + Cereals + Herbs + Wild plants
Curación Curing 18 months
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recomendaciones de uso Once started, consume before 21 days
Recomendación para servir Cut only the product to be consumed
Ingredientes 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.
Instrucciones 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.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN
Detailed description of the piece:
Raza Iberian bait field
Alimentación Food: Feed + Cereals + Herbs + Wild plants
Curación Curing 18 months
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recomendaciones de uso Once started, consume before 21 days
Recomendación para servir Cut only the product to be consumed
Ingredientes 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.
Instrucciones 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.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN
Detailed description of the piece:
Raza Iberian bait field
Alimentación Food: Feed + Cereals + Herbs + Wild plants
Curación Curing 18 months
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recomendaciones de uso Once started, consume before 21 days
Recomendación para servir Cut only the product to be consumed
Ingredientes 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.
Instrucciones 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.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN

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