Ibérico de Cebo Ham Shoulder - Cáceres/Badajoz

Ibérico de Cebo Ham Shoulder - Cáceres/Badajoz

5.37 Kilo
Origin: Cáceres / Badajoz

If you think that the Ham Shoulder is an inferior product with regard to the ham, 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.

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De Cebo Ham Shoulder - Extremadura, Cáceres/Badajoz

The Iberico swine are the source of the Jamón Iberico de Cebo; this breed of animal is a unique phenomenon of the Iberian Peninsula. Its characteristics makes it very different from the rest of the pigs; especially because one of the distinctive genetic traits of this breed is its ability to store fat in muscle tissue. Hence, those regular flecks of intramuscular fat (marbling) that make iberico ham shoulder so unique.

The Iberico hog reaches the first 100 kg of weight in the same way that other pigs do.  Immediately after weaning, the piglets are fattened on animal feeds and vitamin-enriched food for several weeks. For the animal to be strong, to have muscular strength and resistant bones until it reaches the final weight, it is much important to make it follow a balanced diet.

More details of the product:

  • Net weight: 5,3 kg approx. 
  • Dry-curing time: 18 months
  • Origin of the selection: Extremadura, Cácerez/Badajoz
  • Storage: keep in a dry place at a steady temperature. Ideally keep it between 12 and 14 ° C.
  • Formats: whole piece, machine cut or knife carved.
  • Ideal for: Slicing, common uses, tapas, sandwiches, to eat alone, for cooking and whatever is appropriate.
  • Free of preservatives, gluten or lactose

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We recommend to keep it in a dry and cool place (between 15º and 25º) and preferably hung or in a ham holder (jamonero).

Once the ham is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer, it should be consumed in less than 16 days. Slice only the ham that you need to be consumed at that time and put a lint-free cloth to keep it away from light and air the until the next time.


Machine Cut or Knife-carved:

In our shop online, you may buy the whole piece of Paleta Ibérica de Cebo, or either sliced by slicer or by knife so that you may enjoy it without complications. When our team of ham carving experts takes care of the ham 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 1.8 kilos of meat, presented in:

18 vacuum packed bags of paleta in slices of 80 g each
2 bags of ham shavings of 100 g
2 bags of diced ham of 100 g
1 tray with the ham bones

Nutritional information (per 100 g)

Iberian Ham Shoulder Extremadura - 18 months dry-curing

  • Energy value (kcal / KJ): 303/1261
  • Fats (g): 19.2
  • of which saturated (g): 7.8
  • Carbohydrates (g): 0.1
  • of which sugars (g): <0.1
  • Proteins (g): 32.3
  • Salt (g): 4.9

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