Paleta de Cebo Ibérica 50% Raza Ibérica (50% Iberian Breed, Grain-Fed Shoulder)

Discover our Paleta de Cebo Ibérica 50% raza ibérica, the everyday Iberico to suit every taste and budget. Made from Iberian pigs raised on a cereal-based diet, this grain-fed shoulder, identified by its white label, is juicy with a mild, delicate flavour and the perfect introduction to Iberico. The fat marbles gently through the meat, and a slow, natural cure in the drying rooms gives every slice a tender bite and the subtle character of a piece matured on the bone.
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What makes our Paleta de Cebo Ibérica special?

At Enrique Tomás, we carefully select each 50% Iberian breed Cebo shoulder to ensure the highest quality in every piece. Thanks to a balanced diet, the intramuscular fat infiltration characteristic of the Iberian breed, and a slow curing process, we achieve an Iberian Cebo shoulder with a mild, balanced flavour, perfect for enjoying authentic Iberian ham every day or sharing on any occasion.

1.A grain-fed diet and how the pigs are reared


The 50% Iberian breed cebo shoulder comes from pigs fed on feed made from cereals and legumes, a balanced diet that favors their development and contributes to obtaining high-quality meat. Furthermore, Iberian genetics provide one of the main characteristics of this breed: its capacity to marble fat into the muscle. Thanks to this, the Iberian cebo shoulder offers a particularly juicy texture, a smooth and balanced flavor, and nuances that set it apart from the rest.

2.The curing process: drying rooms, cellar and time


At Enrique Tomás, we select each 50% Iberian breed cebo shoulder to complete a slow and natural curing process in drying cellars and cellars, where temperature and humidity conditions favor the maturation of the piece. Our Iberian cebo shoulders undergo over 24 months of curing. During this time, the fat integrates naturally with the meat, allowing the piece to develop a perfect balance between juiciness, texture, and flavor.

How to recognise a Paleta de Cebo Ibérica: the white label

The white label identifies Iberian Cebo products in accordance with the Iberian Quality Standard. This label certifies that the 50% Iberian breed Cebo shoulder comes from pigs fed on feed and that it meets the official requirements regarding breed, diet, and production system.

Thanks to this identification, consumers can easily recognise the product category and have the assurance that they are purchasing an authentic, high-quality product.

Pieza entera de paleta cebo ibérico 50% Enrique Tomás etiqueta blanca loncheada en sobres al vacío

Available formats: whole, boneless or sliced


At Enrique Tomás, you can find the Iberian ham shoulder in different formats depending on your convenience.

Whole shoulder, boneless, or sliced.

Frequently asked questions about Paleta de Cebo Ibérica

How many people does a Paleta de Cebo Ibérica serve?

Depending on the weight of the piece and individual consumption, a 50% Iberian breed Cebo shoulder is usually the ideal choice for small families or gatherings of just a few people. In addition, as it is smaller than a ham, it is easier to consume within the recommended time once opened, preserving its juiciness, texture, and flavour right down to the last slice.
Which offers better value, the cebo shoulder (paleta) or the cebo ham (jamón)?

Both the 50% Iberian breed Cebo shoulder and the 50% Iberian breed Cebo ham come from Iberian pigs and are excellent choices for enjoying authentic Iberian ham. The choice will depend on the number of people and the type of consumption you are looking for.

The shoulder offers a more intense flavour due to the meat being closer to the bone and, as it is a smaller piece, it is ideal for smaller households. The ham, on the other hand, provides a greater yield, a longer curing process, and a milder, more balanced flavour, perfect for those who want to enjoy a piece over a longer period of time.
What is the difference between Paleta de Cebo and Paleta de Cebo de Campo?

The main difference between the 50% Iberian breed Cebo shoulder and the 50% Iberian breed Cebo de Campo shoulder lies in how the pigs are raised and fed. While the Iberian Cebo shoulder comes from pigs raised on farms and fed on feed, the Cebo de Campo shoulder comes from pigs that spend part of their lives outdoors, where they feed on natural resources from their surroundings and exercise.

These differences are reflected in the flavour. The 50% Iberian breed Cebo shoulder offers a milder and more balanced flavour profile, while the 50% Iberian breed Cebo de Campo shoulder has a greater aromatic intensity and a more complex flavour as a result of its rearing system.