Ibérico de Cebo Ham Shoulder - Salamanca

Ibérico de Cebo Ham Shoulder - Salamanca

5.48 Kilo
Origin: Salamanca
A good number of factors are combined in this Paleta -ham shoulder, that makes it impossible not to enjoy it. First of all, we are dealing with a breed of swine, the Iberian, whose main distinguishing feature is the capacity to infiltrate fat into the muscle. This fat infiltration is precisely what makes its flavour so unique and unmistakable. In addition to the Iberian breed, the ham shoulder is the front leg of the hog: the fact that the meat is closer to the bone, makes its flavour more intense than ham's (back leg). Finally, a hundred-year-old tradition of producing hams from Guijuelo, Salamanca, makes this ham shoulder very soft and delicious, appreciated by all the palates. This is definitely a great choice.

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Paleta Ibérica de Cebo - Guijuelo, Salamanca

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 small white marks within 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: 5,4 Kg. approx
  • Curing time: 18 months
  • Origin of the selection: Guijuelo, Salamanca
  • 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 preservatives, gluten or lactose


Always find it with the white label



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

Once the ham has 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 so that it does not give the light and is least exposed to the air until the next time it is to be cut again.


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
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 Salamanca- 18 months 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

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