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Cebo 50% Iberian Ham Shoulder - Sachet 80gr

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  • Cebo 50% raza ibérica

  • Food: Feed + Cereals

  • Curing 18 months

  • May contain traces of milk protein and soy protein.

Vacuum packed sachet with 80 grams of a spectacular Paleta Ibérica de cebo (ham shoulder) sliced by machine. This slicing is presented in a practical vacuum-packed sachet, filled with a product that has been pampered to its optimum point of consumption. La Paleta Ibérica de Cebo is a delight that will leave no one indifferent, an intense Iberian product with an excellent value for money.

  • Delivery in 24-48 hours on the peninsula

  • Returns in 7 days from receipt of the product

Cebo 50% Iberian Ham Shoulder - Sachet 80gr
Cebo 50% Iberian Ham Shoulder - Sachet 80gr


Paleta Ibérica de Cebo

The 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.

The 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.

The 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.

What is a Paleta and how is it made?

A ham 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.

Once 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 celler until it is optimum for consumption.

Jamón in all formats

At Enrique Tomás we want jamón to be present in your home and that is why we offer you a whole range of Iberian products in the most comfortable and practical formats you will find on the market.

Vacuum packed sachets: 80 grams of the best Iberian products. The quantity is ideal for you to enjoy the jamón, paleta (ham shoulder) or sausage at its ideal point, without the fear of not eating it in time and drying it out. An unbeatable way to encourage you to try a product without having to buy large quantities.

Packs: in Enrique Tomás we also offer the possibility of buying different savings packs and "travel" packs in which you will not only find a way to save, but you will also have the security of having all the Iberian ham or ham shoulder you want in comfortable vacuum packs to be consumed at your own pace and whim.

Boneless piece: if you have your own slicer at home, we offer you the possibility of buying the best Jamón Ibérico, boned by our experts, so that you can finish slicing yourself, in the comfort of your home.

Whole piece: for experts and Jamón lovers, nothing better than a good “pata” at home to cut, eat and share. You can also get a whole Jamón Ibérico and enjoy all its flavour as a Jamón artist.



Energy value (KJ/kcal) 1261 KJ 303 kcal

Fat 19,2 g

  • of which saturated fatty acids 7.81 g

Carbohydrates 0.1 g

  • of which sugars <0.1 g

Protein 32.3 g

Salt 4,8 g


Keep refrigerated between 3 - 8ºC. Necessary to maintain the organoleptic and microbiological qualities of the product. Once opened, keep refrigerated for a maximum of 3 days.


For our return and refund policy click here.


    Iberian bait


    Food: Feed + Cereals


    Curing 18 months






    May contain traces of milk protein and soy protein.

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