The sliced 50% Iberian Cebo Shoulder from the renowned firm Julián del Águila is presented in vacuum-packed sachets of 100grs each. It is a machine-sliced shoulder just like they would in your delicatessen and immediately vacuum-packed following strict hygienic control to maintain its organoleptic properties.
The slicing of Iberian bait shoulder allows easy and almost immediate consumption. If you want some tips on how to consume a slice of Iberian ham , don't hesitate to read them.
Authentic offer of Iberian shoulder hams. The Iberian pigs that are slaughtered to obtain the Julián del Águila shoulder are raised on Salamanca farms and other Salamanca towns with a recognized Iberian tradition.
All Julian del Águila Iberian products are covered by the Tierra de Sabor guarantee mark, a certification for a unique space with products of tradition and history made in Castilla y León with local raw materials.
Remember, it is delivered in a pack with 100 gr vacuum-packed sachets.
(The price does not include the possible decoration)
Product Sheet Notice
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Julián del Águila's Iberian bellota hams are raised in pastures in freedom and as a result their diet is based on acorns and herbs. The final product is an exquisite product where all the flavors of the authentic jamón de bellota 100% ibérico are brought out. The success of the bellota jamón ibérico lies in this feeding and breeding, which Julián del Águila takes care of with care.
The most artisanal processes are part of the current Julián del Águila. Producers of Iberian ham since 1895 where the family business has more than 100 years and more than 5 generations of master butchers behind it. Artisanal production, experience together with breeding in the conditions mentioned above launch high quality Iberian products on the market with balanced and natural aromas and flavors.
On the other hand, we must talk about the breed of Iberian pigs, which is the raw material of the final product and of the breeding area on Salamanca farms, guaranteeing animal welfare.
Among Julián del Águila's hams, we highlight the jamón ibérico of bellota, cebo or cebo de campo and Iberian shoulders.
The Salamanca pastures allow for a suitable climate for the drying, maturation and aging of Julián del Águila products. More than a century of making Iberian products and transferring the knowledge from generation to generation means that the products are of very high quality without forgetting the competitive prices.
All pigs, when approaching the end of their life, spend their last months through a fattening process that is known as 'montanera'. During all that time the pigs roam freely through the pasture, eating and eating acorns and pastures. According to Royal Decree 4/2014, the montanera stage will be between October 1 and December 15.
Not all hams may be bellota, because this Royal Decree indicates that for a ham to be ibérico of bellota, it must be at least 60 days consuming acorns and pastures in the pastures.
It is also worth mentioning that throughout the montanera process, the pigs travel many kilometers in search of food and among the fibers of their meats a large infiltration of fat is generated in their meats that will give the final product that flavor that only Iberian hams from bellota provide.
During this time in which the importance of pig feeding is key to getting the pig fattening and thus achieving the minimum weight to be called Iberian bellota.
Julián del Águila's 50% Ibérica Cebo paleta is presented in 100-gram sachets, sliced and vacuum-packed to maintain freshness. It comes from pigs raised on Salamanca farms with a ibérica tradition and is Tierra de Sabor certified, guaranteeing quality and origin in Castilla y León. Ready to eat.
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