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CUYAR Jabugo Huelva Summum Denomination of Origin Iberica Paletilla Serrana Shoulder (Bellota grade)
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Jamon CUYAR D.O. Jabugo-Huelva Summum Bellota "Paleta" Shoulder Ham

4.6 stars 4.6 (based on 7 customer reviews)
We are no longer selling this product, nor do we plan on selling it again.

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    Description of Jamon CUYAR D.O. Jabugo-Huelva Summum Bellota "Paleta" Shoulder Ham

    Brand
    CUYAR Jabugo
    Breed
    100% purebred Iberian
    Diet
    Bellota Top quality: pig fed exclusively on acorns (more)
    Curing
    From 12 to 24 months.
    Origin
    Jabugo, Huelva
    Cut
    Shoulder (front leg)
    Hog cuts: shoulder
    Ingredients
    Ham from 100% Iberian acorn-fed pigs and sea salt from the coast of Cadiz.
    Storing & expiry date
    It depends on the format. See "Presentation" below.
    Producer
    Cuyar (Embutidos Jabugo)
    These pieces bear the SUMMUM label that the Huelva-Jabugo D.O. grants only to the best bellota grade shoulders each year.

    Packaging

    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.

    Bone-in

    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

    Boneless +£10.81

    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).

    Sliced

    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 (+£23.97) or with a knife (+£51.37). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    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

    Average rating: 4.6 stars 4.6 (see how the average rating is calculated)

    4 stars Very nice with a strong taste, June 11, 2010
    Dinos S. (Nicosia (Cyprus)) Has purchased this product at IberGour

    Very nice with a strong taste. Prime cuts 5 out of 5 the rest 3 out of 5. The hard pieces were used with dry beans and were very nice!!! Thank you

    Post a replyPost a reply
    5 stars I have not had shoulders before and …, April 12, 2010
    Alison E. (Dorset, England) Has purchased this product at IberGour

    My purchase arrived in the time frame I was expecting and very well packaged. I have not had shoulders before and was a little concerned that it may be too fatty, although I do like some fat but I have been very happy with my product. This is reflected in the fact that it is going very quickly, the family enjoying it too. The holder was easy to assemble and great as it was a free gift with the knife.

    Post a replyPost a reply

    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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