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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Paleta de Cebo 50% Ibérica - Selección Paleta Ibérica de Cebo 95.00

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.

  • 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 supports their development and contributes to producing high-quality meat.

    In addition, Iberian genetics provide one of the breed’s key characteristics: its ability to infiltrate fat into the muscle. As a result, the Iberian Cebo shoulder offers an exceptionally juicy texture, a mild and balanced flavour, and distinctive nuances that set it apart from other products.

  • The curing process: drying rooms, cellar and time

    At Enrique Tomás, we select each 50% Iberian breed Cebo shoulder to undergo a slow and natural curing process in drying rooms and cellars, where temperature and humidity conditions favour the curing of the piece.

    Our Iberian Cebo shoulders are cured for more than 24 months. During this time, the fat naturally integrates with the meat, allowing the piece to develop the perfect balance of juiciness, texture, and flavour.
Paleta de Cebo 50% Ibérica - Selección Paleta Ibérica de Cebo 133.00

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.

Available formats: whole, boneless or sliced

At Enrique Tomás, we offer different formats so you can enjoy Iberian Cebo shoulder in the way that best suits your needs.

Whole shoulder

If you enjoy the traditional carving experience, a whole shoulder is the ideal choice for savouring every part of the piece.

Boneless and sliced shoulder

For greater convenience, you can choose the boneless shoulder, perfect for carving at home, or the sliced Iberian shoulder, carved by our master ham carvers and vacuum-packed to preserve its aroma, texture, and flavour, ready to open and enjoy at any time.

Shavings and cubes

If you are looking to add a gourmet touch to your recipes or prepare a flavourful appetiser, you will also find our shavings and cubes, made from the areas closest to the bone, where the aroma and flavour are at their most intense.

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.