Ibérico shoulder ham

Minimum order of €60

Free shipping from €120

Ibérico shoulder ham of all colours for all tastes

Every Ibérico shoulder ham is a story of pastureland, patience, and skill.

In this category you will find palettes of grain-fed Ibérico, Field bait y bellota, with different percentages of Iberian breed (50%, 75%, and 100%).

Choose between Sliced Ibérico cured meats Ready to enjoy, Whole pieces to cut with a knife or boneless for maximum comfort.

Whatever your choice, you’ll get a deep aroma, moist texture, and that juicy bite that turns every mouthful into a little feast.

Choose your ibérico shoulder ham according to your taste and budget grain-fed Ibérico, Field bait, bellota y 100% ibérico bellota.

We work on pampered cures and knife cuts to achieve thin, aromatic, and nuanced slices.

Available in Whole pieces, boneless for maximum benefit and Sliced Ibérico cured meats Ready to open and enjoy. Receive it in 24/48 hours.

Grain-fed Ibérico

Our Iberian sausage from Guijuelo is synonymous with quality and authentic flavour. It comes from Iberian breed pigs fed with selected cereals, raised with care to guarantee juicy and tasty meat. Each piece is cured and dried by hand under optimal conditions, ensuring a final product that stands out for its perfect texture and unmistakable aroma.

Free-range grain-fed Ibérico

Made from free-range Iberian pigs fed on natural pasture and feed, this sausage offers a balanced and deep flavour. Cured for 24 months in traditional cellars, it develops a smooth texture and fat infiltration that provides juiciness and unique nuances in each mouthful.

Bellota 50-75%

With a characteristic ruby colour, elegant aroma and intense flavour, our Iberian Bellota Ham 50-75% is a delight for the senses. Sourced from pigs fed on acorns during the montanera, it combines a delicate texture with sweet and salty notes that make it an essential product for lovers of good ham.

Bellota 100%

The jewel of our house. Pure Iberian breed, fed exclusively on acorns and reared in the wild. More than four years of curing in the natural cellars of the Sierra de Guijuelo result in a ham with a deep flavour, intense aroma and a smoothness that melts on the palate. Each slice is a unique gourmet experience.

Sliced dry-cured Ibérico meats

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Sliced Ibérico Shoulder Ham Grain-fed Ibérico

8,45 €
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Sliced Ibérico Shoulder Ham Free-range grain-fed Ibérico

Price range: 9,75 € through 12,35 €
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Sliced Ibérico shoulder ham 50% bellota

Price range: 11,70 € through 14,30 €
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Sliced Ibérico shoulder ham 75% bellota

Price range: 12,99 € through 15,58 €
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Sliced Ibérico shoulder ham 100% bellota

Price range: 14,30 € through 16,88 €

If you like practical, our Sliced Ibérico shoulder ham It is your ally.

Fine vacuum-packed slices, non-stick separators, and the perfect cut for fat to melt in your mouth.

Ideal for snacks, platters and events.

Family formats and saver packs.

Recommendation: temper the envelope 10–15 minutes before serving to enhance aroma and texture.

Whole pieces

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Ibérico Shoulder Ham Grain-fed Ibérico

Price range: 117,00 € through 143,00 €
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Ibérico Shoulder Ham Free-range grain-fed Ibérico

Price range: 141,70 € through 167,70 €
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Ibérico shoulder ham 50% bellota

Price range: 171,60 € through 205,40 €
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Ibérico shoulder ham 75% bellota

Price range: 179,40 € through 214,50 €
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Ibérico shoulder ham 100% bellota

Price range: 188,50 € through 227,50 €

For those who enjoy the ritual of the knife cut, a Whole Ibérico shoulder ham is synonymous with consistent flavour and shared moments.

Long cures, noble cut and cellar smell.

Bait options, field bait and acorn.

Advice on choosing weight, grip and tools (ham stand and knives).

Serve your Iberian ham at room temperature, accompany it with a good Love, crispy bread and a wine that enhances its notes of dried fruit and undergrowth.

A simple indulgence that turns any day into a celebration.

Would you like it boneless?

Don't forget to check the option at the end of your purchase.

Combine your shoulder ham to your liking with other ibérico cured meats and products from our pantry

Complete your order with dry-cured ibérico chorizo, dry-cured ibérico salchichón, Lomo, Artisan cheeses, extra virgin olive oil and gourmet bread/crackers.

Assemble a complete board with sweet contrasts (quince, dried fruit) and savoury (riganas, picos) and be a hit at any gathering.

Buy premium Ibérico dry-cured meat online. Fast, secure delivery across Finland.

Order in a few clicks and receive your ibérico shoulder ham with protective packaging, agile shipping y close customer service.

We offer Gift options with a personalised card and invoice for businesses if you need it.

Quality assurance

All our products follow the highest standards and are certified.

Shipping 24/72 hours

Orders before 17:00 in 24/48h. Salamanca capital in 24h FREE.

Refrigerated transport

Guaranteed cold chain with GLS Climate Protect.

Secure payment 100%

Necessary systems, security certifications and encryption.

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Frequently Asked Questions

These are some of the most common doubts among our customers

The difference between paleta ibérica and jamón ibérico lies in the cut of pork they come from. * Jamón ibérico (often referred to as "jamón" for short) is the hind leg of the Iberian pig. * Paleta ibérica (or "paleta" for short) is the front leg (shoulder) of the Iberian pig. While both are made from the same breed of pig and can be cured using traditional methods, the paleta is generally smaller and has a different flavour profile and texture due to its location on the animal. The shoulder has more fat and connective tissue, which can result in a more intense, richer flavour when cured.

Both come from the Iberian pig, but the shoulder ham It's made with the front leg (smaller size and more complex bone), while the ham It comes from the rear.

The palette presents a flavour more intense and aromatic, and a best price per usable kilo.

What types of Iberian ham exist: 'cebo', 'cebo de campo', and 'bellota'?

Grain-fed Ibérico: Fed on a diet of quality feed at an excellent price.
Field baitFree-range rearing with pasture + feed support; more complex flavour.
BellotaAcorn and grass-fed in the dehesa; maximum quality, unctuousness, and aromatic persistence.

How is quality identified by label on Iberian ham?

The official system of bridles It's colour-coded to guide you Black (100% Iberian acorn-fed), red (Iberian Bellota 50–75%), green (free-range bait) and white (Bait). They indicate breed and diet, keys to choosing.

How to preserve an Iberian ham at home

Keep it in a place Fresh, dry, and airy, out of direct light. Cover the cut area with your own grease or a cotton cloth.

If it is Lunch, keep it chilled in the fridge (between 4–8 °C) and bring to room temperature before serving.

Is it better to buy a whole leg, boneless, or sliced?

It depends on your use: enter for enjoying the knife cut and everyday serving; boneless if you prioritise comfort and zero waste; Lunch If you're looking to open, serve, and control portions.

How to correctly cut an Iberian paleta

Fix the piece in a stable support, United States of America sharp knives (ham slicer, boning knife and sharpening steel) and makes cuts fine y horizontal adapting to the areas (shank, heel knob and hock). Turn the piece when you reach the bone to make the most of it.