{"title":"Paleta Deshuesada","description":"","products":[{"product_id":"paleta-de-bellota-iberica-deshuesada-media-pieza","title":"1\/2 Bellota 50% Iberian Ham Shoulder - Boneless","description":"\u003ch2 style=\"text-align:left;\"\u003e\u003cstrong\u003e\u003cspan\u003eBoneless pieces\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eThe pieces of boned ham are ideal for storage in a more comfortable way, or to have it vacuum-packed and thus extend its life span. If you want a boned or whole piece, in Enrique Tomás you will be able to find it, our catalogue of boned pieces is made up of six half pieces: paleta Gran Reserva, de Iberico de cebo or Iberico de Bellota and\u003cspan\u003e  \u003c\/span\u003eJamón Gran Reserva, Iberico de cebo o Iberico de Bellota. Each one is approximately 0,850 -0,950 kilograms net, although it must be taken into account that the weight will be greater or smaller depending on the size of the leg or ham shoulder from which it is obtained.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align:left;\"\u003e\u003cstrong\u003ePaleta-ham shoulder- ibérica de Bellota\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:left;\"\u003eAt Enrique Tomás we invite you to enjoy one of the jewels of our gastronomy, the Paleta de Bellota Ibérica, a unique product that can only be made in the Iberian Peninsula, ideal for jamón lovers who want to taste a cured ham full of nuances.\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003eElaborated with the front leg of Iberian pigs, our acorn-fed Iberian ham is an ideal product for the maximum enjoyment of the senses. Available only in the Iberian Peninsula, the pigs of this breed are fed with feed until they reach the first 100 kilos, then they are taken to the pasture to make the final fattening phase eating acorns, herbs and wild plants for 4 months.\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003eThis breeding together with the genetic particularities of the animal, gives a unique flavor meat, with a shoulder whose fat has infiltrated the muscle resulting in a piece of veined, juicy and oily with a touch that is exquisite to the palate.\u003c\/p\u003e\n\u003ch2 style=\"text-align:left;\"\u003e\u003cstrong\u003e\u003cspan\u003eWhat is a Paleta (ham shoulder) and how is it made?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eA shoulder is the result of curing the front leg of a pig in salt. Its taste is more intense than that of jamón because there is the same amount of bone and much less meat than in a jamón. It needs less months of curing than a jamón.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eOnce we have the pig's leg ready, the first thing we have to do is prepare it for salting. The cook makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat it has, the less salt it will absorb and the sweeter it will get. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the chef decides to extend this period, the ham shoulder will be tastier. From that moment on, depending on the type of ham shoulder, we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special cellar until it is optimum for consumption.\u003c\/span\u003e\u003c\/p\u003e","brand":"Enrique Tomás","offers":[{"title":"Default Title","offer_id":46983881654613,"sku":"7802","price":100.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/9387\/5797\/products\/12-paleta-de-bellota-50-iberica-deshuesada-483408.jpg?v=1699388335"},{"product_id":"paleta-de-cebo-iberica-deshuesada-media-pieza","title":"1\/2 Cebo 50% Iberian Paleta - Boneless","description":"\u003ch2 style=\"text-align:left;\"\u003e\u003cstrong\u003e\u003cspan\u003eBoneless pieces\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eThe pieces of boned ham are ideal for storage in a more comfortable way, or to have it vacuum-packed and thus extend its life span. If you want a boned or whole piece, in Enrique Tomás you will be able to find it, our catalogue of boned pieces is made up of six half pieces: paleta Gran Reserva, de Iberico de cebo or Iberico de Bellota and\u003cspan\u003e  \u003c\/span\u003eJamón Gran Reserva, Ibérico de cebo o Ibérico de Bellota. Each one is approximately \u003c\/span\u003e0,850 - 0,950\u003cspan\u003e kilograms net, although it must be taken into account that the weight will be greater or smaller depending on the size of the leg or ham shoulder from which it is obtained.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align:left;\"\u003e\u003cstrong\u003e\u003cspan\u003ePaleta Ibérica de Cebo\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eThe Iberian pigs have an advantage over the rest of the animals, they are the only ones on the planet capable of infiltrating fat into the muscle, which gives rise to these small white marks inside each slice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eThe first hundred kilograms of weight of any Iberian pig are obtained in the same way, feeding the animal first with the mother's breast and then with feed full of vitamins and minerals. This diet is essential for the animal to be strong, muscular and have strong bones in its final fattening phase.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eThe meat of this type of ham shoulder is appetizing, juicy and full of nuances and its flavor is perfect for the finest palates that enjoy every nuance. The taste of the ham shoulder is more intense than that of the jamón and from the first bite you will notice all its nuances in the mouth.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align:left;\"\u003e\u003cstrong\u003e\u003cspan\u003eWhat is a Paleta (ham shoulder) and how is it made?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eA shoulder is the result of curing the front leg of a pig in salt. Its taste is more intense than that of jamón because there is the same amount of bone and much less meat than in a jamón. It needs less months of curing than a jamón.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eOnce we have the pig's leg ready, the first thing we have to do is prepare it for salting. The cook makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat it has, the less salt it will absorb and the sweeter it will get. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the chef decides to extend this period, the ham shoulder will be tastier. From that moment on, depending on the type of ham shoulder, we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special cellar until it is optimum for consumption.\u003c\/span\u003e\u003c\/p\u003e","brand":"ENRIQUE TOMAS","offers":[{"title":"Default Title","offer_id":46983882735957,"sku":"7602","price":72.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/9387\/5797\/products\/12-paleta-de-cebo-50-iberica-deshuesada-244165.jpg?v=1699388337"},{"product_id":"paleta-gran-reserva-deshuesada-media-pieza","title":"1\/2 Grand Reserve Paleta - Boneless","description":"\u003ch2 style=\"text-align: left;\"\u003e1\/2 Grand Reserve Paleta - Boneless\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eThe \u003cstrong\u003eGrand Reserve Paleta\u0026nbsp;- Boneless\u003c\/strong\u003e\u0026nbsp;pieces are ideal for convenient storage or vacuum packaging to extend their shelf life.\u003cbr\u003e\u003cbr\u003eIf you want a boneless or whole piece, at \u003cstrong\u003eEnrique Tomás\u003c\/strong\u003e you can find it. Our catalog of boneless pieces consists of six half-pieces: Gran Reserva shoulder, Iberian bait or Iberian acorn-fed, and Gran Reserva ham, Iberian bait or Iberian acorn-fed.\u003cbr\u003e\u003cbr\u003eEach one weighs approximately \u003cstrong\u003e0.85-0.95 kilograms\u003c\/strong\u003e net, although it is important to note that the weight will be greater or lesser depending on the size of the leg or shoulder from which it is obtained.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cbr\u003eProduct description:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 0.85-0.95 kg\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIdeal for:\u003c\/strong\u003e Common uses, tapas, sandwiches, individual consumption, various culinary preparations, and any other relevant application.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: left;\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003ch2\u003eGrand Reserve Paleta\u003c\/h2\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003cstrong\u003eBoneless Grand Reserve Paleta\u003c\/strong\u003e\u0026nbsp;from \u003cstrong\u003eEnrique Tomás\u003c\/strong\u003e is a gourmet choice that combines the unmistakable quality of our Gran Reserva Shoulder with the practicality of a \u003cstrong\u003eboneless\u003c\/strong\u003e format.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis boneless product is perfect for those moments when you want to enjoy the delicious experience of the \u003cstrong\u003eGrand Reserve Paleta\u003c\/strong\u003e\u0026nbsp;without committing to a whole piece.\u003c\/p\u003e\n\u003cp\u003eThe Gran Reserva Shoulder, the origin of this product, comes from the hind legs of white pigs of the breeds \u003cstrong\u003eDuroc, Landrace, or Large White\u003c\/strong\u003e. These pigs, raised on farms and fed with natural feed, cereals, and herbs, offer a fine and exceptional flavor due to their larger size than Iberian pigs. With a curing process of at least \u003cstrong\u003e18 months\u003c\/strong\u003e, we guarantee a unique and distinctive taste in every bite. Whether you prefer the whole shoulder, sliced, or boneless, we strive to provide the highest quality products to satisfy your most demanding tastes.\u003c\/p\u003e\n\u003cp\u003eOur commitment to excellence is reflected in a dedicated curing process for each piece, ensuring the perfect taste that defines us. Perfect for daily consumption, non-Iberian shoulders present a \u003cstrong\u003emild aroma\u003c\/strong\u003e and an \u003cstrong\u003eaffordable price\u003c\/strong\u003e for every palate. Make this delicacy an essential part of your daily diet and be captivated by its exceptional taste!\u003c\/p\u003e","brand":"Enrique Tomás","offers":[{"title":"Default Title","offer_id":46983883981141,"sku":"7522","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/9387\/5797\/products\/12-paleta-gran-reserva-deshuesada-758256.jpg?v=1699388336"}],"url":"https:\/\/enriquetomas.com\/en-eu\/collections\/paleta-deshuesada.oembed","provider":"Enrique Tomás","version":"1.0","type":"link"}