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Ibérico de Cebo Ham Shoulder – Salamanca

  • Salamanca Salamanca

Ibérico de Cebo Ham Shoulder – Salamanca

  • Whole piece
  • Whole piece
  • €112.46
  • Add
  • Machine-carved
  • Machine-carved
  • €130.47
  • Add
  • Knife-carved
  • Knife-carved
  • €142.47
  • Add
  • Iberian bait
  • Food: Feed + Cereals
  • Curing 18 months

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.

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

De Cebo Ham Shoulder - Guijuelo, Salamanca

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: 5,4 kg approx. 
  • Dry-curing time: 18 months
  • Origin of the selection: Guijuelo, Salamanca
  • 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 gluten or lactose

Always find it with the white label

 

Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Curing Curing 18 months
Format 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
Recommendation to serve Cut only the product to be consumed
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 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Salamanca
Description of flavour The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

Nutritional information (per 100 g)

Iberian Ham Shoulder Salamanca - 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
Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Curing Curing 18 months
Format 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
Recommendation to serve Cut only the product to be consumed
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 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Salamanca
Description of flavour The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

Conservation:

We recommend to keep it in a dry and cool place 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.

Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Curing Curing 18 months
Format 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
Recommendation to serve Cut only the product to be consumed
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 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Salamanca
Description of flavour The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

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 1.5 kilos of meat, presented in:

14-16 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

Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Curing Curing 18 months
Format 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
Recommendation to serve Cut only the product to be consumed
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 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Origin Salamanca
Description of flavour The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

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