Iberico ham Cebo Paleta approx. 5 kg

Discover the taste of Ibéricos Guillen. A traditional family business from Guijuelo, "the cradle of the Iberian ham", in the Sierra de Salamanca. From here, thanks to traditional production processes and the highest quality pigs, they produce the most exquisite Iberian products and are naturally salted, dried and aged.

The paleta is obtained from the front leg of the pig. It has a slender shape, with a black hoof and a thin shaft. The coating fat is soft and smooth in texture. The profile is V-shaped.

We present you the widest range of Iberico ham and are happy to inform you about the different classifications (labels):

• Ibérico Cebo - aged for 16 months
• Ibérico Cebo de Campo - aged for 18 months
• Ibérico Bellota - aged for 24 months
• Ibérico Bellota (100% Ibérico), the one and only Pata Negra - aged for 26+ months

More information about the Ibérico classifications

The different types of Iberian ham are determined, among other things, by the percentage of Iberian variety, but especially by the diet and ripening time. As for feed, Iberian ham of the Iberian breed can be called "Iberian cebo", "Iberian cebo de campo" or "Iberian bellota".

The ' cebo ibérico ' is fed exclusively with 'cebo' (feed and grains). The ' cebo de campo ibérico ' receives a combination of wild fruits, herbs, grains and feed. And the ' bellota ibérico ' (acorn-fed ham) is fed with acorns and other wild fruits during its life in the meadows, in what is called the "la Montanera" season.

Finally the cream of the crop, the ' pata negra '. Where the 'bellota ibérico' already enjoys the highest possible diet, freedom of the pig and the longest ripening time, the bellota hams are 50-75% ibérico. The 'pata negra ', on the other hand, is always 100% iberico variety and can be recognized by the black label.

Due to these differences in diet, each Jamon Iberico category has its own particularities. Yet none of them is necessarily 'tastier' than the others, this certainly also depends on the taste of each individual. On our website you will find advice on which ham to choose. And as experts in the ham world, we are happy to help you with all your questions.

Paleta Iberico vs. Jamon Iberico

Due to the smaller size of the Paleta (shoulder hams), the meat is closer to the bone. As a result, the Iberico shoulder ham is known for a more intense and riper taste.

The Paleta, or the shoulder, is smaller than a Jamon. Our Iberico hams weigh about 8.5 kg and a Paleta usually weighs about 5.5 kg. If you only eat a plate of Iberico ham with 1 or 2 people every now and then, it is advisable to choose a Paleta. To preserve the best quality, you want to use up the Jamon or Paleta within 3 weeks after cutting.

Iberico Guillen

Ibericos Guillen is located in Guijuelo, "the cradle of the Iberian ham", in the Sierra de Salamanca. From here, thanks to the traditional production processes and the highest quality pigs, they get the most exquisite Iberian products and are naturally salted, dried and aged.

Manuel Guillen SA produces all its products from premium pork in its renovated and fully certified premises. Partly because of this, they can guarantee exceptional quality.

All this together with the professionalism of their employees enables them to offer a wide range of delicious Iberico hams and Iberian products.

Manuel Guillen SA is a family business that has been engaged in the production and manufacture of Iberian pork products for three generations.

Use and store

Storage : preferably in a dry, cool and dark place
Use : apply gradually after cutting. Cover the cut piece with cut pieces of fat and a tea towel.

Ingredients

Pure Iberico ham, salt, dextrose, antioxidants (E-331) and preservatives (E-252; E-250).