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Jamon Altanza Pata Negra Cebo Campo "Paleta" Shoulder Ham
Altanza Iberico Cebo Campo Shoulder
Altanza Iberico Cebo Campo Shoulder
Altanza Iberico Cebo Campo Shoulder
Altanza Iberico Cebo Campo Shoulder
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Jamon Altanza Pata Negra Cebo Campo "Paleta" Shoulder Ham

Choose a weight: (26.50 €/kg)
How do you want us to prepare your paletilla?
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Price:125.87 €
Quantity:
VAT included
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
  • 6 months guarantee
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Customers Who Viewed This Item Finally Bought

    Description of Jamon Altanza Pata Negra Cebo Campo "Paleta" Shoulder Ham

    Price
    26.50 €/kg VAT included
    Brand
    Altanza
    Breed
    50% Iberian, 50% Duroc
    Diet
    Cebo Diet based on compound feed and legumes (more)
    Curing
    From 22 to 26 months.
    Origin
    Huelva, Spain
    Cut
    Shoulder (front leg)
    Hog cuts: shoulder
    Producer
    Altanza
    Nutrition facts
    Each 100 grams of this ham contains the following, approximately: Calories (Energy): 303 Kcal / 1261 KJ, Protein: 32.3 g, Total carbohydrate: 0.1 g, Total Fat: 19.2 g (7.81 g Saturated fat), Sodium: 1,94 g
    Processing
    Animals reared on the open range on a diet of compound feed consisting of cereals and legumes, and grasses native to the pastureland during the montanera.
    Ingredients
    Iberian pork shoulder, salt, sugar, acidity corrector (E-331iii), preservatives (E-250, E-252) and antioxidant (E-301).
    Taste note
    Free-range rearing and a combination of top-quality fodder and natural grass grazing all help to produce high-quality meat.

    It may not be quite as tasty as an acorn-reared shoulder, but it does have the typical pleasant, balanced, unique and subtle aroma of slow-cured Huelva hams.

    Enjoy every last mouthful of a product that offers excellent value for money.

    Storing and expiry date
    It depends on the format. See "Presentation" below.

    Packaging

    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.

    Bone-in

    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 +12.60 €

    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).

    Sliced

    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 (+27.95 €) or with a knife (+59.90 €). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Shipping & Delivery Date

    • We ship to all countries in the European Union, plus Monaco and Hong Kong.
    • FREE Standard shipping for orders starting at 200.00 € - bound for Spain (peninsula).
    • Shipping speeds for Spain (peninsula) [choose a different destination]
      Standard Shipping7.51 €To be delivered between on Tuesday, November 19 and on Thursday, November 21.*
      Express shipping16.50 €It will be delivered on Tuesday, November 19 before 7pm.*
      Express shipping 10:30am24.03 €It will be delivered on Tuesday, November 19 before 10:30am.*

      * These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 2 working days.

      You will choose your shipping speed later at checkout, after you fill in your delivery address.

      More information and shipping rates »

    ¿Do you want it delivered on a different date?
    Contact us after placing your order, and we will ship it on the date of your choice.

    Sales statistics

    On sale since October 11, 2016

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • FREE Shipping for orders starting at 200 €

    Our customers' reviews

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    Average rating: 4.4 stars 4.4 (see how the average rating is calculated)

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    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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