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DO Los Pedroches Iberica Bellota Shoulder

"Paleta" D.O. Los Pedroches (Shoulder Jamon)

100% Iberico de Bellota, Pata Negra

  • £40.50/kg
  • £34.02/kgUnited Kingdom VAT included
4.6 (42 reviews)
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£202.49
£170.09
Price
£34.02/kg VAT included
Brand
Denomination of Origin Los Pedroches (Córdoba)
Breed
100% purebred Iberian (pata negra)
Diet
Bellota Top quality: pig fed exclusively on acorns (more)
Curing
From 24 to 28 months.
Origin
Los Pedroches, Córdoba
Cut
Shoulder (front leg)
Hog cuts: shoulder
Nutrition facts
Each 100 grams of this ham contains the following, approximately: Calories (Energy): 415 Kcal / 1737 KJ, Protein: 27 g, Total carbohydrate: 1,4 g, Total Fat: 32 g (10 g Saturated fat), Sodium: 1,76 g
Processing
Paletillas from artisanal processing by small producers in Los Pedroches Valley in Cordova province, selected by IberGour.
Ingredients
Iberian ham, salt, sugar, acidity corrector (E-331iii), preservatives (E-250, E-252) and antioxidant (E-301). Gluten free.
Production
Mountain-raised purebred Iberian hogs reared on the open range.
Taste note
Cutting reveals a deep rosy-to-purplish-red colour with yellowish rosy-white streaks of marbling fat in the flesh.
Pleasant aroma and flavour. The flesh is smooth and tender with only a hint of salt.
Outer appearance
Long slender silhouette with the typical V shape known as the Serrano cut. The black hoof is left intact to facilitate identification.
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

Precinto y Vitola que certifican la calidad Bellota de la denominación de origen Los Pedroches

La vitola negra en la pezuña de estos jamones indica que han sido otorgados con la calidad Bellota, la calidad más alta de la D.O. Los Pedroches.

Eso significa que el Consejo Regulador de la Denominación de Origen de Los Pedroches certifica que éste es uno de los mejores jamones ibéricos de bellota que se producen en España.

El marcaje de los cerdos y la certificación de la pureza de la raza porcina, la supervisión de la alimentación (a base de bellota), los controles en el sacrificio, de la salazón y de los tiempos de secado, son la mejor garantía de la calidad de estos jamones.

Más información sobre el jamón de Los Pedroches »

Average rating:
4.6
/5
42 reviews
 
31
 
5
 
5
 
1
 
0
LASFARGUES
Toulouse, France
Bellota IbergourBellota Ibergour

Bonjour
Décidément, cette maison est top : produit conforme, délai respecté, humour sur les mails et tout parfait ( pour en avoir essayé bcp )
La bénédiction a l'arrivée s'est parfaitement déroulée, bcp de monde invité et … l'épaule est handicapée !! Merci à vous

Hello
Definitely, this house is top: compliant product, deadline respected, humor on the emails and everything perfect (having tried so many)
The blessing on arrival went perfectly, lots of people invited and … the shoulder is disabled!! thank you

May 5, 2022
Review translated by Google - Browse the original text in french
LUIS
LUIS
BARCELONA
BuenoOkay

Buen gusto y correcta curación. Ha cubierto nuestras expectativas por el momento nos gusta mas que el 5J dado que parece una calidad mas consistente.

Good taste and correct curing. It has met our expectations so far we like it better than the 5J as it seems like a more consistent quality.

February 18, 2022
Review translated by Google - Browse the original text in spanish
Anonymous
BARCELONA
ExcelenteExcellent

Hasta ahora habíamos consumido 5J, pero después de que algunas piezas no estuviesen todo lo gustosas que nos gustaría, nos recomendaron que probásemos la calidad Pedroches y podemos decir que esta pieza nos ha salido muy buena, gustosa y tierna

Until now we had consumed 5J, but after some pieces were not as tasty as we would like, they recommended that we try Pedroches quality and we can say that this piece has turned out very good, tasty and tender.

December 23, 2021
Review translated by Google - Browse the original text in spanish
La vrai qualité IbergourTrue Ibergour quality

Très bonne expérience que cette epaule los perdroches.Saveur,texturem et decoupe au top. Bravo à l'équipe Ibergour que je ne ménage jamais.

Very good experience that this shoulder los perdroches. Flavor, texture and cut to the top. Congratulations to the Ibergour team, whom I never spare.

October 8, 2020
Review translated by Google - Browse the original text in french
Dario
Dario
bienno
molto meglio la 5 jotasmuch better the 5 jotas

spalla troppo grassa e poco saporita. ho preferito di gran lunga la 5 jotas che ricomprero sicuramente. servizio come al solito perfetto.

Shoulder too greasy and not very tasty. I much preferred the 5 jotas that definitely will buy. service as usually perfect.

February 2, 2017
Review translated by Google - Browse the original text in italian

Browse all 42 reviews

We ship to all countries in the European Union, United Kingdom, Isle of Man and Monaco.

Shipping speeds for England [choose a different destination]
Standard Shipping£15.27To be delivered between Friday, May 27 and Thursday, June 09.*

* These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 3 working days.

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

¿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.

More information and shipping rates »

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
Better together
DO Los Pedroches Iberica Bellota Shoulder
You will also receive (FREE)
5J Cinco Jotas Iberica Bellota Shoulder
You will also receive (FREE)
Total:
£164.76

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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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