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Ham Shoulder

César Nieto ham shoulder is produced using a traditional curing system that is shorter than that used for ham. This is carried out in our natural cellars, thus achieving an extremely intense flavour and aroma, with an extraordinary range of nuances. If you want to enjoy one of the most prized delicacies in gastronomy, choose from our range of César Nieto pork shoulders.

6,44 31,50 
50% Iberian Cebo Ham Shoulder – Machine Sliced
Sachets of 100 gr
11,04 100,38 
Cebo Field Ham Shoulder 50% Iberian – Sliced by Hand
Sachets of 100 gr
68,40 83,60 
Cebo Field Ham Shoulder – 50% Iberian Breed
4 - 6 kg
Whole pieces

Out of stock

Acorn-fed Ham Shoulder – 100% Iberian Breed – D.O. Guijuelo
D.O. Guijuelo
4 - 6 kg
92,81 113,44 
Acorn-fed Ham Shoulder – 75% Iberian Breed – D.O. Guijuelo
D.O. Guijuelo
4 – 6 kg

Out of stock

Acorn-fed Ham Shoulder – 50% Iberian Breed
4 – 6 kg

Out of stock

Acorn-fed Acorn-fed Shoulder – 100% Iberian Breed
4 - 6 kg
68,40 83,60 
Cebo Field Ham Shoulder – 50% Iberian Breed
4 - 6 kg
56,43 68,97 
Cebo Ham Shoulder – 50% Iberian Breed
4 – 6 kg
limited edition
166,38 
Iberian Acorn-fed Ham Shoulder – D.O. Guijuelo – Vintage 2018
D.O. Guijuelo
5 – 6 kg
Boneless
166,03 
Boneless Acorn-fed Ham Shoulder 75% Iberian
D.O. Guijuelo
2,5 – 3,5 kg
147,26 
Boneless Acorn-fed Ham Shoulder 50% Iberian
2,5 – 3,5 kg
108,57 
Boneless Cebo Field Ham Shoulder 50% Ibérico
2,5 – 3,5 kg
103,37 
Boneless Cebo Ham Shoulder 50% Iberian
2,5 – 3,5 kg
Sliced with knife

Out of stock

100% Iberian Acorn-fed Ham Shoulder – D.O. Guijuelo – Sliced by Hand
D.O. Guijuelo
Sachets of 100 gr
12,20 111,00 
Acorn-fed Acorn-fed Shoulder 75% Iberian – D.O. Guijuelo – Hand Sliced
D.O. Guijuelo
Sachets of 100 gr
12,05 109,45 
Acorn-fed Ham Shoulder 50% Iberian – Hand Sliced
Sachets of 100 gr
11,04 100,38 
Cebo Field Ham Shoulder 50% Iberian – Sliced by Hand
Sachets of 100 gr
machine sliced
8,09 40,00 
Acorn-fed Ham Shoulder 50% Iberian – Machine Sliced
Sachets of 100 gr
6,44 31,50 
50% Iberian Cebo Ham Shoulder – Machine Sliced
Sachets of 100 gr
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.
Ham Shoulder

César Nieto ham shoulder is produced using a traditional curing system that is shorter than that used for ham. This is carried out in our natural cellars, thus achieving an extremely intense flavour and aroma, with an extraordinary range of nuances. If you want to enjoy one of the most prized delicacies in gastronomy, choose from our range of César Nieto pork shoulders.

Highlights
6,44 31,50 
50% Iberian Cebo Ham Shoulder – Machine Sliced
Sachets of 100 gr
11,04 100,38 
Cebo Field Ham Shoulder 50% Iberian – Sliced by Hand
Sachets of 100 gr
68,40 83,60 
Cebo Field Ham Shoulder – 50% Iberian Breed
4 - 6 kg
Parts
Acorn-fed Ham Shoulder – 100% Iberian Breed – D.O. Guijuelo

Out of stock

4 - 6 kg
Acorn-fed Ham Shoulder – 75% Iberian Breed – D.O. Guijuelo
92,81 113,44 
4 – 6 kg
Acorn-fed Ham Shoulder – 50% Iberian Breed

Out of stock

4 – 6 kg
Acorn-fed Acorn-fed Shoulder – 100% Iberian Breed

Out of stock

4 - 6 kg
Cebo Field Ham Shoulder – 50% Iberian Breed
68,40 83,60 
4 - 6 kg
Cebo Ham Shoulder – 50% Iberian Breed
56,43 68,97 
4 – 6 kg
limited edition
166,38 
Iberian Acorn-fed Ham Shoulder – D.O. Guijuelo – Vintage 2018
D.O. Guijuelo
5 – 6 kg
Boneless
Boneless Acorn-fed Ham Shoulder 75% Iberian
166,03 
2,5 – 3,5 kg
Boneless Acorn-fed Ham Shoulder 50% Iberian
147,26 
2,5 – 3,5 kg
Boneless Cebo Field Ham Shoulder 50% Ibérico
108,57 
2,5 – 3,5 kg
Boneless Cebo Ham Shoulder 50% Iberian
103,37 
2,5 – 3,5 kg
Knifing
100% Iberian Acorn-fed Ham Shoulder – D.O. Guijuelo – Sliced by Hand

Out of stock

Sachets of 100 gr
Acorn-fed Acorn-fed Shoulder 75% Iberian – D.O. Guijuelo – Hand Sliced
12,20 111,00 
Sachets of 100 gr
Acorn-fed Ham Shoulder 50% Iberian – Hand Sliced
12,05 109,45 
Sachets of 100 gr
Cebo Field Ham Shoulder 50% Iberian – Sliced by Hand
11,04 100,38 
Sachets of 100 gr
Machine Slicing
8,09 40,00 
Acorn-fed Ham Shoulder 50% Iberian – Machine Sliced
Sachets of 100 gr
6,44 31,50 
50% Iberian Cebo Ham Shoulder – Machine Sliced
Sachets of 100 gr
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.
Order now and we'll ship it to you when you decide.