PALETA IBÉRICA DE CEBO DE CAMPO Enrique Tomás

PALETA DE CEBO DE CAMPO 50% IBERIAN BREED

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The intense taste of a Ham Shoulder and the aroma of nature

If, due to their smaller size and their meat closer to the bone, the ham shoulders are known for their more intense and cured taste than the hams, with this Paleta de cebo de campo 50% iberian breed you will enjoy a tasty, exquisite piece.  It has the characteristics of the Iberian pig with its fat infiltrated in the muscle but which has also enjoyed the pleasures of the pastureland in its growth phase. Its quality/price ratio is unbeatable, it has the advantages of excellent curing and its cost is less than that of Bellota ham. We have this ham shoulder (bone-in), in sachets and in comfortable travel packs available. You choose the format that best suits your needs. We are much certain that you are going to love it!

At Enrique Tomás, we have been master ham artisans for over thirty years, and that's why we know that Iberian acorn-fed shoulder ham needs to be cured for 24 months under specific climatic conditions to be perfect.

Iberian acorn-fed shoulder ham is obtained from the front legs of Iberian pigs with a purity of breed ranging from 50% to 99%, meaning that at least one of their parents is a pure Iberian pig. Its curing process must be just right to ensure its flavor reaches its optimal point. Try one of our Iberian acorn-fed shoulder hams in any of its formats or origins, and if you'd like, you can even purchase one of our tasting packs.

This way, you can taste the difference between different origins!

CURING PROCESS OF IBERIAN BELLOTA PALETA

All Iberian pigs are nursed by their mothers and eat natural feed until they reach a weight of 100 kilograms, at which point some will enter the "montanera" period, and others will not. The pigs are released into the dehesa (wooded pasture) according to the number of acorn-fed shoulders and hams the breeder wishes to obtain later.

The pigs that undergo the "montanera" are released into the wild for about five months, from October to February. During this time, they feed on acorns and natural products and, as they have to forage for food, they are in constant motion.

The infiltration of fat into the muscle, a characteristic of Iberian pigs, combined with a diet of acorns and exercise, results in meat rich in aroma and nuances, with a very juicy texture, thanks to the lard that surrounds it, which is so oily that it practically melts in your mouth.

FLAVORS OF IBERIAN BELLOTA PALETA

Starting in January 2014, there were some changes in the regulations for ham with regards to designations of origin. This change also affected labeling based on feeding and breed. Thus, what was previously called "Paleta de Recebo" before 2014 became "Paleta Ibérica de Cebo de Campo."

The term "campo" refers to releasing the animals into the wild during the growth process, where the animals are fed on acorns, wild fruits, and feed because they return to eating it.

At the end of the process, they must reach a minimum of 150 kg. From there, the shoulders begin the 18-month curing process, just like the grain-fed Iberian shoulders. If you choose one of these shoulders, you'll discover nuances in the meat, making it juicy and aromatic, a delight for any palate.

We hope it will be the same for yours!