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  • Paleta de Cebo de Campo 50% Iberico (Shoulder Ham) Kit
  • Paleta de Cebo de Campo 50% Iberico (Shoulder Ham) Kit
  • Paleta de Cebo de Campo 50% Iberico (Shoulder Ham) Kit

Paleta de Cebo de Campo 50% Iberico (Shoulder Ham) Kit

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£160.00

IN STOCK
FREE OVER £60
In Spain, as well as using the back leg of the Iberico pig to make ham, or ‘jamón’, the front leg, or shoulder, is also salted and cured to make ‘paleta’. These shoulders have long been a typical Christmas gift, exchanged in Spain between family, friends or work colleagues.

The description “cebo de campo” means that the Iberico pig from which it was made lived its life outdoors, on a farm in the Dehesa of the south west of the Iberian peninsula. Here it would have fattened up on grains and cereals at the end of its life, rather than on acorns.

To produce the finished leg, it was salted, rested, dried and matured for between 18-24 months to produce a delicious, intensely flavoured ham with a noticeable sweetness and a long, lingering aftertaste.

Approx 5kg. 

By Sierra de Barbellido

INGREDIENTS Ingredients: pork, salt, sugar, preservatives (sodium nitrate and potassium nitrate), dextrose and antioxidant (sodium ascorbate) STORAGE & CARE keep refrigerated between 0-5°C. Once opened use within 3 days
Nutrition - Per 100g
Energy
Fat
   of which saturates
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   of which sugars
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* Typical values per 100g