Gran Reserva Ham
Ibérico Ham
Iberico de cebo de campo Ham
Ibérico Bellota Ham
100% Iberian Ham - Pata Negra
Smooth Flavour
Intense Flavour
Aromatic Flavour
Tasty Flavour
Gran Reserva Ham Shoulder
Ibérico Ham Shoulder
Iberico de Cebo de Campo Ham shoulder
Ibérico Bellota Ham Shoulder
100% Iberian Ham Shoulder - Pata Negra
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1/2 Cebo 50% Iberian Ham Shoulder - Boneless
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Unique format
- €55.00
- Add to basket
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Iberian bait
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Food: Feed + Cereals
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Curing 18 months
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Gluten-free and lactose-free
Half a piece of Iberian boneless Ham Shoulder. If you prefer the intense flavour of the ham shoulder, this product of the highest quality by Enrique Tomás, will adjust to your needs, since once it has been boned by the expert hands of our ham specialist, you will be able to enjoy its colour and nuance. Use the half piece of Iberian ham shoulder to cut into slices, cubes or whatever you prefer.
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- Unique format
- €55.00
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Quantity
- Add to cart
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Delivery in 24-48 hours on the peninsula
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Returns in 7 days from receipt of the product
Longer durability and better preservation
Enjoy the perfect cut and a variety of formats: slices, shavings and cubes.
Higher cutting performance
An ideal gourmet gift
- Description
- Nutritional information
- Conservation
- Cut by machine or knife
Boneless pieces
The pieces of boned ham are ideal for storage in a more comfortable way, or to have it vacuum-packed and thus extend its life span. If you want a boned or whole piece, in Enrique Tomás you will be able to find it, our catalogue of boned pieces is made up of six half pieces: paleta Gran Reserva, de Iberico de cebo or Iberico de Bellota and Jamón Gran Reserva, Iberico de cebo o Iberico de Bellota. Each one is approximately 0,850 - 0,950 kilograms net, although it must be taken into account that the weight will be greater or smaller depending on the size of the leg or ham shoulder from which it is obtained.
Paleta Ibérica de Cebo
The Iberian pigs have an advantage over the rest of the animals, they are the only ones on the planet capable of infiltrating fat into the muscle, which gives rise to these small white marks inside each slice.
The first hundred kilograms of weight of any Iberian pig are obtained in the same way, feeding the animal first with the mother's breast and then with feed full of vitamins and minerals. This diet is essential for the animal to be strong, muscular and have strong bones in its final fattening phase.
The meat of this type of ham shoulder is appetizing, juicy and full of nuances and its flavor is perfect for the finest palates that enjoy every nuance. The taste of the ham shoulder is more intense than that of the jamón and from the first bite you will notice all its nuances in the mouth.
What is a Paleta (ham shoulder) and how is it made?
A shoulder is the result of curing the front leg of a pig in salt. Its taste is more intense than that of jamón because there is the same amount of bone and much less meat than in a jamón. It needs less months of curing than a jamón.
Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The cook makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat it has, the less salt it will absorb and the sweeter it will get. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the chef decides to extend this period, the ham shoulder will be tastier. From that moment on, depending on the type of ham shoulder, we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special cellar until it is optimum for consumption.
| Breed | Iberian bait |
| Feeding | Food: Feed + Cereals |
| Curing | Curing 18 months |
| Format | Deboned part |
| Storage instructions | 365 días desde la fecha de envasado. 23 días desde su apertura conservado en refrigeración entre 0-5oC. |
| Recommendations for use | Una vez abierto y retirado el envase de vacío, este producto está listo para ser transformado en finas lonchas o tacos. Para su consumo directo es aconsejable abrir el envase (si procede) y atemperar al menos durante unos minutos. Los productos crudos curados pueden consumirse directamente. |
| Ingredients | Paleta de cebo ibérica 50% raza ibérica, sal común, conservadores (E-252 y E-250) y antioxidante (E-301). |
| Country of origin | SPAIN |
| Country of origin of main ingredients | SPAIN |
| Place where the main ingredient is elaborated | SPAIN |
| Country of declaration | SPAIN |
| Vida útil/Caducidad secundaria | 365 días. 23 días una vez abierto, conservado en refrigeración 0-5 ºC |
| Alérgenos | no contiene substancias o ingredientes que causen alergias conocidas. |
NUTRITIONAL INFORMATION (100g product)
Energy value (KJ/kcal) 1261 KJ 303 kcal
Fat 19,2 g
- of which saturated fatty acids 7.81 g
Carbohydrates 0.1 g
- of which sugars <0.1 g="" li="">
Protein 32.3 g
Salt 4,86 g
Keep refrigerated between 0 - 5ºC. Necessary to maintain the organoleptic and microbiological
Half a 50% Iberian pork shoulder, to be cut at home.
