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  5. Paleta Ibérica de Cebo
  7. SAVING PACK - Cebo de campo 50% Iberian Ham shoulder

SAVING PACK - Cebo de campo 50% Iberian Ham shoulder

  • SAVING PACK - Cebo de campo 50% Iberian Ham shoulder
  • SAVING PACK - Cebo de campo 50% Iberian Ham shoulder
  • SAVING PACK - Cebo de campo 50% Iberian Ham shoulder
  • SAVING PACK - Cebo de campo 50% Iberian Ham shoulder
  • SAVING PACK - Cebo de campo 50% Iberian Ham shoulder
  • SAVING PACK - Cebo de campo 50% Iberian Ham shoulder
  • SAVING PACK - Cebo de campo 50% Iberian Ham shoulder
  • SAVING PACK - Cebo de campo 50% Iberian Ham shoulder
  • SAVING PACK - Cebo de campo 50% Iberian Ham shoulder
  • SAVING PACK - Cebo de campo 50% Iberian Ham shoulder

SAVING PACK - Cebo de campo 50% Iberian Ham shoulder

  • Unique format
  • €111.00
  • Add
  • Iberian bait field
  • Food: Feed + Cereals + Herbs + Wild plants
  • Curing 18 months
Gluten-free and lactose-free
Do not cut yourself! Order it cut by machine or knife!
  • Iberian bait field Breed Iberian bait field
  • Food: Feed + Cereals + Herbs + Wild plants Feeding Food: Feed + Cereals + Herbs + Wild plants
  • 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
Paleta Ibérica de Cebo
Detailed description of the piece:
Breed Iberian bait field
Feeding Food: Feed + Cereals + Herbs + Wild plants
Curing Curing 18 months
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
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 Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Breed Iberian bait field
Feeding Food: Feed + Cereals + Herbs + Wild plants
Curing Curing 18 months
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
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 Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Breed Iberian bait field
Feeding Food: Feed + Cereals + Herbs + Wild plants
Curing Curing 18 months
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
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 Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Breed Iberian bait field
Feeding Food: Feed + Cereals + Herbs + Wild plants
Curing Curing 18 months
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
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 Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN

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