Jamon Joselito Gran Reserva "Paleta" Shoulder Ham
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Description of Jamon Joselito Gran Reserva "Paleta" Shoulder Ham
- Price
- 46.90 €/kg VAT included
- Brand
- Joselito
- Breed
- Iberian (breed purity not indicated by the producer)
- Diet
- Acorn Top quality: pig fed exclusively on Acorns and natural feed (more)
- Curing
- At least 24 months.
- Origin
- Guijuelo, Salamanca
- Cut
- Shoulder (front leg)
- Producer
- Cárnicas Joselito
- Nutrition facts
- Each 100 grams of this ham contains the following, approximately: Calories (Energy): 345 Kcal / 1442 KJ, Protein: 33,8 g, Total carbohydrate: <0,8 g (sugar 0 g), Total Fat: 23,4 g (8,2 g Saturated fat), Dietary fiber: 0 g, Sodium: 1,1 g
- Processing
- Shoulder cut from Iberian pigs reared on the open range in woodlands owned by Joselito in the southwest of the Iberian peninsula, on a diet of acorns during the fattening period. Natural drying houses and cellars give the cuts refined aromas and unique sensory characteristics.
- Ingredients
- Shoulder cut ham from Iberian pigs and sea salt. Gluten and lactose free.
- Production
- Iberian pigs reared on the open range. 100% natural, no preservatives or additives.
- Taste note
- Joselito Iberian ham is firm and melts in the mouth. Translucent, fine fat and harmonious alternation between sweet and salty taste.
- Outer appearance
- Shoulder with a slender hoof. Rosy, golden fat with a soft, oily consistency. Numerous red hues in the flesh with glossy marbling fat that melts in the mouth.
- Storing and expiry date
- It depends on the format. See "Presentation" below.
- Yield
- One 5-kg piece gives about 1.4-1.6 kg net of shoulder slices (between 18 and 20 portions, 80 g each). More info
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.
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.
- Shipping speeds for Holland [choose a different destination]
Standard Shipping 6.10 € To be delivered between on Wednesday, March 10 and on Monday, March 15.* Super Express shipping 65.53 € To be delivered tomorrow Tuesday, March 09.* * 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.
Contact us after placing your order, and we will ship it on the date of your choice.
Sales statistics
On sale since December 1, 2006
- Nº 3 in sales of 14 paletillas for purchase at IberGour.
- Nº 3 in repeat purchase : 24.1% of customers have re-ordered this product.
Why buy from IberGour?
- Specialists in online sales
- More than 25,000 clients throughout Europe
- Direct selling from Spain, at spanish prices
- Standard delivery in 2-5 days, Express in 24 hours
- Payment by card, PayPal or bank transfer
- Returns Guarantee
Our customers' reviews
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Average rating: 
4.5 (see how the average rating is calculated)
The best yet, February 20, 2021Prefer the paleta as it is smaller than the rear leg but this ham was the best yet . Deep rich nuttiness. 100% recommend
Very good ham!, January 1, 2021Very pleased with the Joselito shoulder, great taste. One of the best iberico hams that I have tasted. Will definitely order again.
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.
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See a complete step by step guide, with images
Other products from Joselito Jamones and Paletas (shoulder hams)
Joselito Jamones and Paletas (shoulder hams)
Joselito
Several generations at Joselito have shared a single obsession: making the best ham in the world.
Little has changed in processing methods since Joselito was founded in the 19th century, and the producers remain faithful to the same values of their predecessors who began the adventure:
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Joselito has its own laboratory where a team of highly qualified specialists runs an extensive, revolutionary R&D programme designed to continue advancing in quality standards to make the best meat products in the world with 100% natural production methods.
