Name: 50% Ibérico Cebo Shoulder – Sliced 100 g
Rating: 5.00 (1 reviews)

50% Ibérico Cebo Shoulder – Sliced 100 g

100 g

€9,90

50% Ibérico Cebo Shoulder – Sliced 100 g

€9,90 €99,00/kg

Taxes included. Shipping calculated at checkout.

Ibérico shoulder, cured for more than two years: more intense than ham, and ready to serve.

At a glance

Cut: paleta, the cured front leg
Breed: 50% Ibérico
Feeding: high-quality cereals (cebo)
Seal: white, certified by CALICER
Curing: more than two years in Guijuelo
Slicing: machine-sliced, even slices
Pack: 100 g, serves 2 to 3 as a tapa
Allergens: none of the 14 EU allergens in the recipe; gluten-free according to the producer

Paleta is the front leg of the pig. It is smaller than the ham and carries more fat in relation to its meat, which gives it a rounder, more intense flavour. On a Spanish tapas board it is often the first thing to go.

Aljomar leaves its cebo shoulders in the cellars in Guijuelo for more than two years before slicing. The even slices make the pack quick to serve: open, let it breathe for a few minutes, and lay the slices on a plate.

Serve & share

Hold the closed pack under warm running water for a minute, or leave it out of the fridge for 20 minutes. Good with bread and a drizzle of olive oil.

Ibérico pork shoulder, salt, sugar, preservatives (E-252, E-250), antioxidants (E-331iii, E-301). None of the 14 EU allergens are present in the recipe.

Energy 1493 kJ / 360 kcal
Fat 28.3 g, of which saturates 9.7 g
Carbohydrate 0 g, of which sugars 0 g
Protein 26.2 g
Salt 3.8 g (calculated from 1520 mg sodium × 2.5).

Keep refrigerated at 0–7 °C. Best before: see pack (12 months from packing). Take the pack out of the fridge 20 minutes before serving, or hold the closed pack under warm running water for a minute. Serve on its own or with bread and a drizzle of good olive oil.

Made in Spain by Jamones Aljomar S.A.U., Guijuelo (Salamanca). Ibérico quality standard (RD 4/2014). Imported and distributed in the EU by PuraSangre V.O.F., the Netherlands.