bars sharp thin
magnifying glass thin
heart thin
Slow-matured carving character
A whole Iberian shoulder with delicate saltiness, attractive marbling and a smooth, aromatic profile.
The traditional bone-in format is made for hand carving, fresh tapas, bocadillos and sharing boards where flavour, portion control and counter presentation all matter.
Iberian cebo de campo pork shoulder 50%, sea salt.
This whole Paleta de Cebo de Campo brings balanced Iberian character, delicate saltiness and an accessible flavour profile to professional carving service.
The bone-in format gives restaurants, wine bars and specialist counters the flexibility to carve each portion as required while adding an authentic Spanish element to the presentation.
Serve freshly carved as a simple tapa, in bocadillos or as part of a mixed charcuterie board. Thin slices pair naturally with cured cheese, olives, roasted almonds and crusty bread.
It also works well on tasting plates and wine menus where a freshly carved product provides more theatre and flexibility than a ready-sliced format.
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.