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Jamon Altanza Pata Negra Cebo Campo "Paleta" Shoulder Ham
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Altanza Iberico Cebo Campo Shoulder
Altanza Iberico Cebo Campo Shoulder
Altanza Iberico Cebo Campo Shoulder
Altanza Iberico Cebo Campo Shoulder
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Jamon Altanza Pata Negra Cebo Campo "Paleta" Shoulder Ham

4.5 stars 4.5 (based on 12 customer reviews)
Choose a weight: (£21.23/kg)
How do you want us to prepare your paletilla?
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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
  • No small print

Customers Who Viewed This Item Finally Bought

    Description of Jamon Altanza Pata Negra Cebo Campo "Paleta" Shoulder Ham

    £21.23/kg VAT included
    50% Iberian, 50% Duroc
    Cebo Diet based on compound feed and legumes (more)
    From 22 to 26 months.
    Huelva, Spain
    Shoulder (front leg)
    Hog cuts: shoulder
    Nutrition facts
    Each 100 grams of this ham contains the following, approximately: Calories (Energy): 303 Kcal / 1261 KJ, Protein: 32.3 g, Total carbohydrate: 0.1 g, Total Fat: 19.2 g (7.81 g Saturated fat), Sodium: 1,94 g
    Animals reared on the open range on a diet of compound feed consisting of cereals and legumes, and grasses native to the pastureland during the montanera.
    Iberian pork shoulder, salt, sugar, acidity corrector (E-331iii), preservatives (E-250, E-252) and antioxidant (E-301).
    Taste note
    Free-range rearing and a combination of top-quality fodder and natural grass grazing all help to produce high-quality meat.

    It may not be quite as tasty as an acorn-reared shoulder, but it does have the typical pleasant, balanced, unique and subtle aroma of slow-cured Huelva hams.

    Enjoy every last mouthful of a product that offers excellent value for money.

    Storing and expiry date
    It depends on the format. See "Presentation" below.


    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 +£11.15

    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 (+£24.72) or with a knife (+£52.99). 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 Monaco and Hong Kong.
    • Shipping speeds for England [choose a different destination]
      Standard Shipping£13.68To be delivered between on Tuesday, April 07 and on Thursday, April 09.*
      Super Express shipping£50.98To be delivered on Monday, April 06.*

      * 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

    12 reviews
    5 stars
    4 stars
    3 stars
    2 stars
    1 stars

    Average rating: 4.5 stars 4.5 (see how the average rating is calculated)

    5 stars Satisfaction, December 23, 2019
    Anonymous (Sambourne UK) Has purchased this product at IberGour

    The Pata came with just the correct amount of fat and the meat underneath was so moist and tasty. Will certainly have the same again next year

    Post a replyPost a reply
    Browse all 12 reviews

    Customers Who Viewed This Item Also Viewed

      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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