6 products
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Pack Jamón and Wine- Cebo 50% Iberian Ham ShoulderPack Jamón and Wine- Cebo 50% Iberian Ham Shoulder
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87,52 € - Regular price
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87,52 €
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Cebo 50% Iberian Ham Shoulder- Selection | Sliced ReadyCebo 50% Iberian Ham Shoulder- Selection | Sliced Ready
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130,80 € - Regular price
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- Sale price
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130,80 €
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50% Iberian Cebo Ham Shoulder - Selection50% Iberian Cebo Ham Shoulder - Selection
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93,43 € 130,80 € - Regular price
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- Sale price
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93,43 € 130,80 €
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Cebo 50% Iberian Ham Shoulder - Sachet 80grCebo 50% Iberian Ham Shoulder - Sachet 80gr
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7,68 € - Regular price
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7,68 €
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1/2 Cebo 50% Iberian Ham Shoulder - Boneless1/2 Cebo 50% Iberian Ham Shoulder - Boneless
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54,09 € - Regular price
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54,09 €
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Pack Jamón and Wine- Cebo 50% Iberian HamPack Jamón and Wine- Cebo 50% Iberian Ham
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117,04 € - Regular price
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117,04 €
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Iberian shoulder comes from the front legs of the Iberian pig, a native pig breed of our peninsula that is only found in the inland areas of the country and in some parts of Portugal.
Iberian cebo shoulder is obtained from the front legs of pigs fed with natural feed, cereals, and grass on farms with the best conditions to guarantee you a unique product and the highest quality of life for the pigs.
At Enrique Tomás, we know that their happiness affects the quality of their meat, so we take care of them from the moment of gestation. Only in this way can we ensure that the flavor of their shoulders is the best, and to allow you to enjoy it without any problems, we offer you whole, boneless, or sliced shoulders.
There are no excuses anymore!
FEEDING AND CARE OF THE IBERIAN PIG
Iberian pigs have an advantage over other animals; they are the only ones on the planet capable of infiltrating fat into the muscle, which results in those small white streaks within each slice.
The first hundred kilograms of weight of any Iberian pig are achieved in the same way, by first feeding the animal with its mother's milk and then with feed rich in vitamins and minerals. This diet is essential for the animal to be strong, muscular, and have strong bones in its final fattening phase.
MATURATION PROCESS OF IBERIAN CEBO PALETAS
Once the pigs have reached 150 kilograms by eating feed, the maturation process begins. In the production of Iberian cebo shoulder, the work of the chef is very important to achieve such a delicious final result. The quality of the shoulder is determined by the climatic conditions and by a maturation process of 18 months, only then can such a characteristic flavor be achieved.
The meat of this type of shoulder is appetizing, juicy, and full of nuances, and its flavor is perfect for the most discerning palates that enjoy every nuance. The flavor of the shoulder is more intense than that of ham, and from the first bite, you will notice all its nuances in your mouth. Furthermore, at Enrique Tomás, we offer Iberian cebo shoulders from all regions of Spain and in all formats. Enjoy this delicacy!
INTERESTED IN THE WORLD OF IBERIAN CEBO SHOULDERS?
We have more for you on our BLOG:
How to tell if a ham is Iberian bellota
Creamy Iberian ham croquettes
Difference between serrano and Iberian ham, discover it!