Cebo 50% Iberian Ham Shoulder – Selection

Ibérico Ham Shoulder - Selection| Enrique Tomás ®

Cebo 50% Iberian Ham Shoulder – Selection

Whole piece
€95.00

Machine-carved
€113.00

Knife-carved
€125.00

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.

- Whole piece
- €95.00
- Quantity
- Add to cart
- Machine-carved
- €113.00
- Quantity
- Add to cart
- Knife-carved
- €125.00
- Quantity
- Add to cart

Gluten-free and lactose-free

Do not cut yourself! Order it cut by machine or knife!

Breed Iberian bait
Feeding Food: Feed + Cereals
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

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

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

Conservation:

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

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 each
2 sachets of 100 g paleta shavings
2 sachets of 100 g of diced paleta
1 tray with paleta bones

Cut by machine or knife:

14-16 sachets of sliced paleta of 80 g each
2 sachets of 100 g paleta shavings
2 sachets of 100 g of diced paleta
1 tray with paleta 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