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Gran Reserva Batallé 100% Duroc Shoulder Cured 10 months min.
Gran Reserva Batallé 100% Duroc Shoulder
Gran Reserva Batallé 100% Duroc Shoulder
Gran Reserva Batallé 100% Duroc Shoulder
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Jamon Gran Reserva Batallé 100% Duroc "Paleta" Shoulder Ham

4.3 stars 4.3 (based on 43 customer reviews)
Choose a weight: (£12.62/kg)
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United Kingdom VAT included
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
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Gran Reserva Batallé 100% Duroc Shoulder
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    Description of Jamon Gran Reserva Batallé 100% Duroc "Paleta" Shoulder Ham

    £12.62/kg VAT included
    Reserva Batallé
    100% Duroc
    Compound feed and legumes
    10 months minimum.
    Ogíjares, Granada
    Shoulder (front leg)
    Hog cuts: shoulder
    100% Duroc pork shoulder, sea salt, dextrose, preservatives (E-252 and E-250) and antioxidant (E-301). GLUTEN-FREE.
    Storing & expiry date
    It depends on the format. See "Presentation" below.
    Reserva Batallé, S.L.
    Reserva Batallé duroc shoulders
    The shoulder has been produced in Ogíjares, a small town in the province of Granada lying at over 700 metres altitude, at the foot of the Sierra Nevada. The mountain climate -cold and dry in winter, warm in summer- is ideal for curing Serrano ham and cold meats (chorizo, salami) naturally.
    Duroc is a breed of pig that is native to the United States and the result of a cross between the Red Jersey and Old Duroc breeds. It is a distant relative of the Iberian breed and is characterised by its red skin and large size. Its meat is noted for its succulence, its taste and in particular for the marbled streaks of fat that are stored between the muscle fibres. This marbled effect is much more visible than in Iberian hams, but that does not mean the product is fattier. The streaks in acorn-fed Iberian ham are less clearly defined and blend more into the meat.
    Slices of marbled Duroc ham
    Slices of marbled Duroc ham.
    The hooves are usually black in colour, like the Iberian pata negra (black hoof), but there are also many individuals with gold -or ivory-coloured hooves (see picture).
    Black and ivory-coloured pig hooves
    The hooves may be black or ivory-coloured.
    Nutrition facts
    Each 100 grams of this ham contains the following, approximately: Calories (Energy): 331 Kcal / 1384 KJ, Protein: 27,39 g, Total carbohydrate: 6,8 g, Total Fat: 21,56 g (8,28 g Saturated fat), Sodium: 1,92 g
    Taste note
    Aromatic Serrano-style ham with a pleasing taste, thanks to a long and natural air-dried-cured process. Meat: uniform colour with streaks of white, glossy marbling fat, characteristic of 100% Duroc pigs.


    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.

    Once the shoulder has been started, mold may appear around the carving area if nothing has been consumed for several days, especially in damp climates or environments. This is normal; all you need to do is discard the first slice to eliminate the mold.

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

    Boneless +£8.79

    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.

    Click on “+ options” to choose the number of pieces you want (default is one piece).


    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 (+£19.51) or with a knife (+£41.80). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Shipping & Delivery Date

    • We ship to all countries in the European Union, plus United Kingdom, Isle of Man and Monaco.
    • Shipping speeds for England [choose a different destination]
      Standard Shipping£11.35To be delivered between Tuesday, November 02 and Thursday, November 11.*

      * These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 2 working days.

      You will choose your shipping speed later at checkout, after you fill in your delivery address.

      More information and shipping rates »

    ¿Do you want it delivered on a different date?
    Contact us after placing your order, and we will ship it on the date of your choice.

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • Direct selling from Spain, at spanish prices

    Our customers' reviews

    43 reviews
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    Average rating: 4.3 stars 4.3 (see how the average rating is calculated)

    Browse all 43 reviews

    Customers Who Viewed This Item Finally Bought

      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

      Slicing manual:
      How to slice a jamon-shoulder

      Download our jamon-shoulder "paleta" slicing manual (PDF 1,0 MB)

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        bone-in, boneless or sliced
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