Like ham, ham shoulder is one of the most prized foods. Ham shoulder and ham differ in that the former is obtained from the front legs of the pig, while the latter comes from the hind legs. This does not mean that pork shoulder is less tasty than ham. In fact, at César Nieto we have been working for over a hundred years to achieve excellence in all our products.
The ham shoulder takes its name from the shoulder, which is the name given to the front part of the animal. The curing process of the pork shoulder is similar to that of the ham, although it is faster, as the pork shoulder weighs less than the ham (normally around 4 or 6 kilos).
In the César Nieto catalogue you will find cebo ham shoulder and acorn-fed ham shoulder, two excellent options to please your palate.
Cebo ham shoulder
Cebo ham shoulder is obtained from pigs fed on top quality cereals: wheat, soya, maize or barley. In our pastures located in the foothills of the Sierra de Gredos, our pigs live quietly and well fed, which is reflected in the flavour of the cebo ham shoulder.
César Nieto’s cebo ham shoulder meets all quality standards and its flavour is as delicious and aromatic as that of our ham.
Acorn-fed ham shoulder
At César Nieto we also work with acorn-fed ham shoulder, from pigs that are fed on natural products. This product has a soft and shiny fat, an attractive colour when cut and an exquisite and intense aroma and flavour. Moreover, as it is a smaller piece than ham and comes from the front legs, which the pigs exercise more, its meat is extremely juicy.
As well as acorn-fed or cebo ham shoulder, at César Nieto you will find limited edition ham shoulder. You can also choose the option of boneless ham shoulder, sliced by hand or by machine, which, while preserving all its flavour and aroma, offer all the quality of our products in the most practical way. Consult our catalogue and choose the option that suits you best.
How to cut a ham shoulder?
Contrary to what many people may think, cutting a ham shoulder is not the same as cutting a ham. Since the ham shoulder has a different morphology to that of a ham, the cut that must be made to obtain exquisite slices is also different. Here we explain how to cut the ham shoulder:
- To cut the ham shoulder you will need a ham knife, a boning knife, a sharpener and tongs. You can find all of these in our catalogue. In addition, it is advisable to have a cloth and water at hand to wash your hands frequently.
- Place the ham shoulder in the ham holder with the hoof facing upwards. The first thing you should do to start cutting the pork shoulder is to remove the rind and the yellow fat, leaving it completely naked.
- Once the rind and fat have been removed from the ham shoulder, you should start cutting the ham shoulder at the shank, continuing with the mace and finishing at the contramaza. Focus on these parts until there is no meat left, at which point you should turn the ham shoulder over and continue on the other side.
