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Ibérico de Cebo Ham Shoulder - Huelva

  • Huelva Huelva

Ibérico de Cebo Ham Shoulder - Huelva

  • Whole piece
  • Whole piece
  • €115.43
  • Add
  • Machine-carved
  • Machine-carved
  • €133.44
  • Add
  • Knife-carved
  • Knife-carved
  • €145.44
  • Add
  • Iberian bait
  • Food: Feed + Cereals
  • Curing 18 months

If you are looking for the intense flavour of the ham-Jamón, the unctuousness in the mouth, the prolonged aroma and a longer lasting taste in your palate and a very high quality raw material; this should be, without a doubt, your choice. An Iberian Ham Shoulder from Jabugo, Huelva is the front leg of the hog which makes it tastier. As an Iberian swine, it is a unique breed of swine because of its capacity to infiltrate fat into the muscle. This animal follows a balanced diet based on animal feed to guarantee the maximum quality of the final product and finally, the ham shoulder has been dry-cured according to the tradition and production method implemented by the Ham producers of Jabugo, Huelva. They strive for an intense, lasting, invasive, delicious flavour. A taste that not only leaves a trace in your palate but also in your memory.

No preservatives, gluten or lactose.
  • Iberian bait Raza Iberian bait
  • Food: Feed + Cereals Alimentación Food: Feed + Cereals
  • 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
Ibérico Ham Shoulder

Paleta Ibérica de Cebo - Jabugo, Huelva

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 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 vitamin 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: 5,8 Kg. approx
  • Curing time: 18 months
  • Origin of the selection: Jabugo, Huelva
  • 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

 

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 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 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 the paletas bones

 

Nutritional information (per 100 g)

Paleta Ibérica de Cebo Huelva - 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
Detailed description of the piece:
Raza Iberian bait
Alimentación Food: Feed + Cereals
Curación Curing 18 months
Formato 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
Recommendations for Service 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
Procedencia Huelva
Descripción del sabor The flavor of origin of Huelva is strong, tasty, intense with a smoky touch, unforgettable
Detailed description of the piece:
Raza Iberian bait
Alimentación Food: Feed + Cereals
Curación Curing 18 months
Formato 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
Recommendations for Service 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
Procedencia Huelva
Descripción del sabor The flavor of origin of Huelva is strong, tasty, intense with a smoky touch, unforgettable
Detailed description of the piece:
Raza Iberian bait
Alimentación Food: Feed + Cereals
Curación Curing 18 months
Formato 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
Recommendations for Service 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
Procedencia Huelva
Descripción del sabor The flavor of origin of Huelva is strong, tasty, intense with a smoky touch, unforgettable
Detailed description of the piece:
Raza Iberian bait
Alimentación Food: Feed + Cereals
Curación Curing 18 months
Formato 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
Recommendations for Service 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
Procedencia Huelva
Descripción del sabor The flavor of origin of Huelva is strong, tasty, intense with a smoky touch, unforgettable

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