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Salmantino Iberian Cebo Shoulder
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Jamon Salmantino Cebo "Paleta" Shoulder Ham

4.3 stars 4.3 (based on 43 customer reviews)
We are no longer selling this product, nor do we plan on selling it again.

Customers Who Viewed This Item Finally Bought

    Description of Jamon Salmantino Cebo "Paleta" Shoulder Ham (previously known as Valle de Encinares)

    Iberian hogs with a breed purity from 50% to 75%.
    Cebo Diet based on compound feed and legumes (more)
    18 months minimum.
    Guijuelo, Salamanca
    Shoulder (front leg)
    Hog cuts: shoulder
    Distribuciones del Jamón Cerezo, S.L.
    Animals reared on a diet of compound feed consisting of cereals and legumes.
    Iberian pork shoulder, salt, sugar, antioxidant (E-301) and preservative (E-252).
    Storing & expiry date
    It depends on the format. See "Presentation" below.


    Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.


    We ship the whole shoulder wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

    Once the shoulder has been started, mold may appear around the carving area if nothing has been consumed for several days, especially in damp climates or environments. This is normal; all you need to do is discard the first slice to eliminate the mold.

    The shoulder in its cloth casing
    The shoulder in its cloth casing

    Boneless +11.35 €

    We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

    • Keep it in the refrigerator.
    • Expires 6 months after delivery.
    • Once a piece is unwrapped it should be consumed within 2 weeks.
    • Bones are included for making broth and in cooking.

    Click on “+ options” to choose the number of pieces you want (default is one piece).


    We slice your entire shoulder and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

    • Keep in the refrigerator.
    • Expires 6 months after delivery.
    • Once a pack has been opened, consume it within 2-3 days.
    • Bones are included for making broth and cooking.

    We can slice the shoulder by machine (+25.18 €) or with a knife (+53.96 €). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • Direct selling from Spain, at spanish prices

    Our customers' reviews

    43 reviews
    5 stars
    4 stars
    3 stars
    2 stars
    1 stars

    Average rating: 4.3 stars 4.3 (see how the average rating is calculated)

    5 stars Amazing, December 13, 2016
    Rovski (Devon, U.K.) Has purchased this product at IberGour

    Arrived in a great condition, easy to setup and prepare! Amazing to share with family and friends, I would recommend to anyone

    Browse all 43 reviews

    Customers Who Viewed This Item Also Viewed

      How to slice a spanish cured shoulder

      The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

      • Use a holder designed for this purpose, to keep the shoulder firmly in place.
      • When slicing, the hand not holding the knife should always be higher than the hand holding the knife.
      • Keep your body at a safe distance from the cutting area.
      • Slice slowly, without applying too much force.

      See a complete step by step guide, with images

      Slicing manual:
      How to slice a jamon-shoulder

      Download our jamon-shoulder "paleta" slicing manual (PDF 1,0 MB)

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