bars sharp thin
magnifying glass thin
heart thin
Balanced slicing value
A boneless cebo de campo Iberian shoulder with delicate saltiness, fine marbling and a smooth, aromatic profile.
The vacuum-packed format is practical for efficient slicing, reliable portion control and quick service in tapas, bocadillos, tasting plates and professional charcuterie counters.
This boneless Paleta de Cebo de Campo combines a balanced Iberian profile with a practical format for professional slicing.
Its 50% Iberian breed classification and cebo de campo production give the product clear Spanish character while keeping the flavour accessible for a broad range of menus and customers.
Use thin slices for tapas, bocadillos, tasting plates, wine service and mixed Spanish charcuterie boards.
The boneless format reduces preparation and makes it easier to control slice thickness, portion size and daily service volume.
It also works well with cured cheeses, olives, roasted almonds, crusty bread, warm eggs and simple potato dishes.
The meat has a red colour with characteristic veins of pearly-white fat and a bright appearance.
Its flavour is delicate and lightly salted, with a pleasant aroma and a homogeneous, relatively non-fibrous texture.
Technical information
Allergens: None Traces: None Origin: Spain Breed: 50% Ibérico Feeding: Cebo de Campo
Organoleptic profile: Red meat with characteristic pearly-white fat Bright appearance Delicate and lightly salted flavour Pleasant and characteristic aroma Homogeneous, relatively non-fibrous texture
Maturation: More than 16–20 months in a natural cellar, depending on weight
Storage: Keep refrigerated below 7°C
Transport: Refrigerated transport below 7°C is recommended
Shelf life: BB.: 12 months from boning and packing