Pork shoulder ham

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Cebo Shoulder Ham 50% Curing 24-40 Months

Pork shoulder ham

Cebo Shoulder Ham 50% Iberian Breed

Iberian shoulder ham with optimal fat marbling and a sweet flavor. 50% Iberian pigs fed with feed. Natural curing from 24 to 40 months.

Cebo Campo Shoulder Ham 50% Curing 24-40 Months

Pork shoulder ham

Cebo Campo Shoulder Ham 50% Iberian Breed

paleta-cebo-campo-50

€125.00

Iberian shoulder ham from semi-free range rearing. 50% Iberian pigs raised free-range on our pastureland and fed with feed and cereals. Curing from 24 to 40 months.

Iberian shoulder ham is a perfect choice for those looking for intensity, aroma and flavour in a more manageable format than a full ham. At El Mariscal del Jamón, we select bellota, cebo de campo and Iberian cebo shoulders to enjoy at home, give as a gift or share at the table.

The shoulder comes from the front leg of the pig and has a very distinctive personality: deep flavour, juicy texture and curing that concentrates character in every slice. Thanks to its size, it is a very practical alternative for households that want to enjoy Iberian products without choosing a large piece.

You will find options for different tastes and occasions: from bellota shoulder hams with greater aromatic intensity to cebo shoulders with excellent value. All of them are chosen for those who appreciate carefully selected products and the pleasure of serving a good slice.