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Sánchez Romero Carvajal Iberica Bellota Paletilla Shoulder

Jamon Sánchez Romero Carvajal Bellota "Paleta" Shoulder Ham

Iberico de Bellota

4.4 (14 reviews)
We are no longer selling this product, nor do we plan on selling it again.
Brand
Sánchez Romero Carvajal
Breed
100% purebred Iberian (pata negra)
Diet
Bellota Top quality: pig fed exclusively on acorns (more)
Curing
From 18 to 24 months.
Origin
Huelva
Cut
Shoulder (front leg)
Hog cuts: shoulder
Producer
Sánchez Romero Carvajal
Processing
Paletilla from Sánchez Romero Carvajal purebred Iberian pigs reared on the open range in Spanish woodlands on a diet of acorns during the fattening period (montanera). Processing involves cooling and cutting into a media luna ("half moon") shape, trimming off outer fat, salting, rinsing, balancing, drying and cellar-ageing.
Ingredients
Paletilla from bellota-grade purebred Iberian pigs, salt, sugar, antioxidant E-301, acidity corrector E-331(iii) and preservative E-252. Gluten free.
Production
Mountain-raised purebred Iberian hogs reared on the open range.
Taste note
Uniform colour with numerous streaks of glossy marbling fat. Intense aroma.
Outer appearance
Media luna (literally "half moon") characteristic cut, with greyish-yellow fat. Black hoof, sometimes streaked. Covered with mould that may turn black when touched.
Storing and expiry date
It depends on the format. See "Presentation".

Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.

We ship the whole shoulder wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

The shoulder in its cloth casing
The shoulder in its cloth casing

We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

  • Keep it in the refrigerator.
  • Expires 6 months after delivery.
  • Once a piece is unwrapped it should be consumed within 2 weeks.
  • Bones are included for making broth and in cooking.
Vacuum boned shoulder ham, with bones
Vacuum boned shoulder ham, with bones

We slice your entire shoulder and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

  • Keep in the refrigerator.
  • Expires 6 months after delivery.
  • Once a pack has been opened, consume it within 2-3 days.
  • Bones are included for making broth and cooking.

We can slice the shoulder by machine (+£20.83) or with a knife (+£44.62).

Sliced shoulder ham, with bones
Sliced shoulder ham, with bones
Average rating:
4.4
/5
14 reviews
 
10
 
2
 
1
 
0
 
1
Giovanni
Giovanni
Bristol
Fast delivery and quality

I'm 100% satisfied, the delivery was even before the expected date and the ham is great. Would definitely buy again
Perfect packaging

September 21, 2015
Pete
Pete
Bournemouth UK
Great product & service

Product so far is fantastic, good layer of fat but I don't mind that. Only really started carving it last week so still a long way to go. I think it represents great value & the taste us superb so far.

June 29, 2015
Carlos
Mölnf
BuenoGood

Excelente la calidad de la paletilla por el precio que pagué, la pena y lo que le baja la puntuación es que traía más grasa del lo esperado aproximadamente la mitad de la pieza, hueso aparte.

Excellent quality of the shoulder for the price I paid it and what you lower the score is bringing more fat than expected about half of the piece, bone apart.

June 27, 2015
Review translated by Google - Browse the original text in spanish
Santiago
Rosenheim
Schinken Paletilla Sánchez Romero Carvajal Bellota aus JabugoSánchez Romero Carvajal Bellota ham Paletilla Jabugo

Schmeckt sehr gut.
Ich verstehe nicht ganz, wieso ich verpflichtend 20 Wörter schreiben soll, denn die Angabe der Sterne sagt für mich sehr viel aus

It tastes very good. I do not understand why I should write mandatory 20 words, because the specification of the star says a lot to me from

February 22, 2015
Review translated by Google - Browse the original text in german
Raffaele
Italia, Veneto, Padova
Un buon prodottoA good product

Ho ricevuto con molta celerità' e cura i prodotti che ho ordinato per la prima volta da ibergour. Finora ho avuto modo di assaggiare la spalla di Jabugo de Bellota e devo dire che si tratta di un buon prodotto. È' arrivato velocemente e ben confezionato.

I received with great rapidity 'and care products that I ordered for the first time by IberGour. So far I've got to taste the shoulder Jabugo de Bellota and I must say it is a good product. You 'arrived quickly and well packaged.

December 7, 2014
Review translated by Google - Browse the original text in italian

Browse all 14 reviews

We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
  • 6 months guarantee
  • No questions asked
  • No small print

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How to slice a spanish cured shoulder

The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

  • Use a holder designed for this purpose, to keep the shoulder firmly in place.
  • When slicing, the hand not holding the knife should always be higher than the hand holding the knife.
  • Keep your body at a safe distance from the cutting area.
  • Slice slowly, without applying too much force.

See a complete step by step guide, with images.

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