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Jamon El Coto de Galán Iberian Cebo de Campo "Paleta" Shoulder Ham

Jamon El Coto de Galán Iberian Cebo de Campo "Paleta" Shoulder Ham

Iberico de Cebo de Campo

3.0 (2 reviews)
We are no longer selling this product, nor do we plan on selling it again.
Brand
El Coto de Galán
Breed
Iberian
Diet
Cebo Diet based on compound feed and legumes (more)
Curing
18 months minimum.
Origin
Extremadura
Cut
Shoulder (front leg)
Hog cuts: shoulder
Producer
El Coto de Galán
Processing
Animals reared on the open range on a diet of grasses native to the pastureland during the montanera, supplemented at the end of the fattening period with compound feed consisting of cereals and legumes.
Ingredients
Iberian pork shoulder, salt, preservatives (E-252, E-250) and antioxidants (E-301, E-331iii).
Production
Mountain-raised Iberian hogs with a breed purity from 50% to 75%.
Storing & 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 (+£20.97) or with a knife (+£44.92).

Sliced shoulder ham, with bones
Sliced shoulder ham, with bones

El Coto de Galán logo

Grupo Galán has combined tradition and the most advanced technology for over 25 years to make the best Iberian hams and sausages. Its plant and drying facilities are in Castuera (Badajoz province) where the microclimate of Extremadura, together with the best in processing, preservation and care, guarantee the quality of the end product.

El Coto de Galán, is Grupo Galán's emblematic brand and has gained recognition for its:

  • Rigorous selection of Iberian pigs.
  • Natural production process.
  • Traditional processing methods, combined with state-of-the-art technology. Hams and shoulders are salted and cured without artificial preservatives. Nothing but Iberian ham and salt.
  • A team of highly experienced people.
  • Quality and customer service as the basis of their business philosophy.

El Coto de Galán is especially committed to the balanced use of the natural resources found in the pastureland ecosystem, which depends largely on the presence of Iberian pigs for its conservation.

Certifications:
AENOR certificate of conformity with UNE-EN ISO Standard 9001:2000 for the production of hams, shoulders and sausages.
DC-AECERIBER certificate of conformity with the Quality Standard for Iberian ham, Iberian pork shoulder and Iberian caña de lomo (marinated pork loin stuffed in casings) produced in Spain (Royal Decree 1083/2001).

Average rating:
3
/5
Barry Hadden
Barry Hadden
Colchester , UK
A shoulder that was virtually all fat

I have had shoulders of ham before and this one was as poor as it could get , in the end we just put it in the bin removing just 200grms of ham ( and that was very fatty . The joint also had an ulcer neat the knee joint .
This was as poor as it could get and as a farmer myself it was a very poor quality pig that provided this ham

September 16, 2014
Raffaella
Raffaella
Avellino
un regalo graditissimoa welcome gift

Dall'ordine alla spedizione alla consegna in due giorni sotto il periodo delle feste ,al prodotto che è risultato il regalo più originale.. è stato tutto perfetto! Ottimo . Sono rimasta senza parole. Grazie per corretto ed efficiente lavoro che conducente.

From order to shipping to delivery in two days in the holiday season, the product which was the most original gift .. everything was perfect! Excellent. I was speechless. Thank you for that driver work properly and efficiently.

January 3, 2014
Review translated by Google - Browse the original text in italian
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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