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Cebo 50% Iberian Ham Shoulder – Selection

Cebo 50% Iberian Ham Shoulder – Selection

  • Whole piece
  • Whole piece
  • €95.00
  • Add
  • Machine-carved
  • Machine-carved
  • €113.00
  • Add
  • Iberian bait
  • Food: Feed + Cereals
  • Curing 18 months

As it is well known, the most important difference between an Iberian pig and one that is not is that the Iberian pig has the particularity of infiltrating fat into the muscle. This characteristic makes the taste of any piece coming from this privileged animal breed be different, more flavorful. The dry-curing process of a ham is based upon the bone, it is around this latter that gradually a raw and salty piece of meat, turns into a gastronomic delicacy. The Ham Shoulder comes from the front legs of the pig. As it is obvious, the front legs have less meat than the back legs, that is why the meat is closer to the bone and therefore the ham shoulder is tastier than the ham. In the case of the Paleta Iberico de Cebo- Ham shoulder, many factors come together: the unbeatable quality of the Iberian meat, the infiltration of fat and the intensity of flavor because of the proximity to the bone to obtain a product of incomparable quality, easily recognizable for the enjoyment of all.

Gluten-free and lactose-free
  • 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

Paleta Ibérica de Cebo - Selection

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 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 palette 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: 4,5 - 5 Kg. approx.
  • Curing time: 18 months
  • Origin of the selection: Selected quality/price of all the Iberian pallets of the peninsula.
  • 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

 

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
Cutting service performance We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

Nutritional information (per 100 g)

Paleta Ibérica de Cebo Selection - 18 months of 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:
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
Cutting service performance We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

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

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
Cutting service performance We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

Cutting service:

To taste comfortably and to the maximum the piece of ham or ham shoulder, if you do not know how to cut or want to take full advantage of your piece, use our cutting service. The process of cutting by machine or knife is done manually by our experts to get the best use of the piece and the best results. Whether cutting with a knife or a machine, our experts will slice the whole piece by hand.

When our team takes care of it, it will get the maximum performance, that is, all the ham clean of external fat and bones that you will be able to enjoy eating.

If you want to know more about the performance of a piece consult => What is the performance of a ham or ham shoulder?

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
Cutting service performance We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

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