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Palette

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

From 11,04 
Cebo de Campo 50% Iberian Shoulder - Sliced by Hand
Sachets of 100 gr
From 68,40 
Paleta de Cebo de Campo - 50% Ibérico Breed
4 - 6 kg
From 6,44 
50% Iberian Cebo Ham Shoulder - Machine Sliced
Sachets of 100 gr
Whole pieces

Out of stock

Acorn-fed Acorn-fed Shoulder - 100% Iberian Breed - D.O. Guijuelo
D.O. Guijuelo
4 - 6 kg
From 92,81 
Acorn-fed Acorn-fed Shoulder - 75% Iberian Breed - D.O. Guijuelo
D.O. Guijuelo
4 - 6 kg

Out of stock

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

Out of stock

Acorn-fed Paleta de Bellota - 50% Ibérico Breed
4 - 6 kg
From 68,40 
Paleta de Cebo de Campo - 50% Ibérico Breed
4 - 6 kg
56,43 
Cebo Shoulder - 50% Iberian Breed
4 - 6 kg
limited edition
166,38 
Iberian Acorn-fed Acorn-fed Shoulder - D.O. Guijuelo - Vintage 2018
D.O. Guijuelo
5 - 6 kg
Boneless
166,03 
Acorn-fed Boneless Acorn-fed Shoulder 75% Ibérico
D.O. Guijuelo
2.5 - 3.5 kg
147,26 
Acorn-fed Boneless Acorn-fed Shoulder 50% Ibérico
2.5 - 3.5 kg
108,57 
Boneless Cebo de Campo Shoulder 50% Ibérico
2.5 - 3.5 kg
103,37 
Boneless Cebo Ham Shoulder 50% Iberian
2.5 - 3.5 kg
Sliced with knife
From 12,20 
Acorn-fed Acorn-fed Shoulder 75% Iberian - D.O. Guijuelo - Hand Sliced
D.O. Guijuelo
Sachets of 100 gr

Out of stock

100% Iberian Acorn-fed Paleta - D.O. Guijuelo - Sliced by Hand
D.O. Guijuelo
Sachets of 100 gr
From 12,05 
Acorn-fed Acorn-fed Shoulder 50% Iberian - Hand Sliced
Sachets of 100 gr
From 11,04 
Cebo de Campo 50% Iberian Shoulder - Sliced by Hand
Sachets of 100 gr
machine sliced
From 8,09 
Acorn-fed 50% Iberian Ham Shoulder - Machine Sliced
Sachets of 100 gr
From 6,44 
50% Iberian Cebo Ham Shoulder - Machine Sliced
Sachets of 100 gr

Like ham, pork shoulder is one of the most prized foods. Pork shoulder and ham differ in that the former is obtained from the front legs of the pig. is obtained from the front legs of the pig, while the the pig, while the latter comes from the hind legs. This does not mean that pork shoulder is less tasty than ham. In fact, in César Nieto we have been working for more than one hundred years to achieve excellence in all our products.

The pork 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, since the pork shoulder weighs less than the ham (normally around 4 or 6 kilos).

In the César Nieto's catalog you will find cebo paleta and paleta de bellota, two excellent options to please your palate.

Bait pallet 

The fattened shoulder is the one we obtain from pigs fed with top quality cereals cereals of the highest quality: wheat, soy, corn or barley. In our pastures located in the foothills of the Sierra de Gredos, our pigs live quiet and well fed, which is reflected in the flavor of the paleta de cebo.

The César Nieto's paletas de cebo (fattened pork shoulder hams) meet all quality standards and their flavor is as delicious and aromatic as that of our ham.

Acorn shoulder

At César Nieto we also work with acorn-fed shoulder, from pigs that are fed on natural products. This product has a soft and shiny fat, an attractive color when cut and an exquisite and intense aroma. and an exquisite and intense aroma and flavor. and flavor. In addition, as it is a smaller piece than ham and comes from the front legs, which pigs exercise more, its meat is extremely juicy. extremely juicy.

In addition to acorn-fed or fattened shoulder of porkat César Nieto you will find limited edition pork shoulder. You can also choose the option of boneless shoulder, sliced by hand or by machine, that, preserving all its flavor and aroma, offer in the most practical way all the quality of our products. Consult our catalog and choose the option that suits you best.

How to cut a pork shoulder?

Contrary to what many people may think, cutting a pork shoulder is not the same as cutting a ham. is not the same as slicing a ham.. Since the pork shoulder has a different morphology than the ham, the cut that must be made to obtain exquisite slices is also different. Here we explain how to cut the pork shoulder:

  • To cut the pork shoulder, you will need a ham knife, a boning knife a ham knife, a boning knife, a sharpener and a pair of tongs.. All these can be found in our catalog. In addition, it is advisable to have a cloth and water at hand to wash your hands frequently.
  • Place the shoulder of pork in the ham holder with the hoof facing up. The first thing you must 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 pork shoulder, you should begin to cut the pork shoulder from the shank, continuing with the the shank, continuing with the chump and ending with the chump. Focus on these parts until there is no meat left, at which point you should turn the pork shoulder over and continue on the other side.
Palette

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

Highlights
From 11,04 
Cebo de Campo 50% Iberian Shoulder - Sliced by Hand
Sachets of 100 gr
From 68,40 
Paleta de Cebo de Campo - 50% Ibérico Breed
4 - 6 kg
From 6,44 
50% Iberian Cebo Ham Shoulder - Machine Sliced
Sachets of 100 gr
Parts
Acorn-fed Acorn-fed Shoulder - 100% Iberian Breed - D.O. Guijuelo

Out of stock

4 - 6 kg
Acorn-fed Acorn-fed Shoulder - 75% Iberian Breed - D.O. Guijuelo
From 92,81 
4 - 6 kg
Acorn-fed Acorn-fed Shoulder - 100% Iberian Breed

Out of stock

4 - 6 kg
Acorn-fed Paleta de Bellota - 50% Ibérico Breed

Out of stock

4 - 6 kg
Paleta de Cebo de Campo - 50% Ibérico Breed
From 68,40 
4 - 6 kg
Cebo Shoulder - 50% Iberian Breed
56,43 
4 - 6 kg
limited edition
166,38 
Iberian Acorn-fed Acorn-fed Shoulder - D.O. Guijuelo - Vintage 2018
D.O. Guijuelo
5 - 6 kg
Boneless
Acorn-fed Boneless Acorn-fed Shoulder 75% Ibérico
166,03 
2.5 - 3.5 kg
Acorn-fed Boneless Acorn-fed Shoulder 50% Ibérico
147,26 
2.5 - 3.5 kg
Boneless Cebo de Campo Shoulder 50% Ibérico
108,57 
2.5 - 3.5 kg
Boneless Cebo Ham Shoulder 50% Iberian
103,37 
2.5 - 3.5 kg
Knifing
Acorn-fed Acorn-fed Shoulder 75% Iberian - D.O. Guijuelo - Hand Sliced
From 12,20 
Sachets of 100 gr
100% Iberian Acorn-fed Paleta - D.O. Guijuelo - Sliced by Hand

Out of stock

Sachets of 100 gr
Acorn-fed Acorn-fed Shoulder 50% Iberian - Hand Sliced
From 12,05 
Sachets of 100 gr
Cebo de Campo 50% Iberian Shoulder - Sliced by Hand
From 11,04 
Sachets of 100 gr
Machine Slicing
From 8,09 
Acorn-fed 50% Iberian Ham Shoulder - Machine Sliced
Sachets of 100 gr
From 6,44 
50% Iberian Cebo Ham Shoulder - Machine Sliced
Sachets of 100 gr

Like ham, pork shoulder is one of the most prized foods. Pork shoulder and ham differ in that the former is obtained from the front legs of the pig. is obtained from the front legs of the pig, while the the pig, while the latter comes from the hind legs. This does not mean that pork shoulder is less tasty than ham. In fact, in César Nieto we have been working for more than one hundred years to achieve excellence in all our products.

The pork 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, since the pork shoulder weighs less than the ham (normally around 4 or 6 kilos).

In the César Nieto's catalog you will find cebo paleta and paleta de bellota, two excellent options to please your palate.

Bait pallet 

The fattened shoulder is the one we obtain from pigs fed with top quality cereals cereals of the highest quality: wheat, soy, corn or barley. In our pastures located in the foothills of the Sierra de Gredos, our pigs live quiet and well fed, which is reflected in the flavor of the paleta de cebo.

The César Nieto's paletas de cebo (fattened pork shoulder hams) meet all quality standards and their flavor is as delicious and aromatic as that of our ham.

Acorn shoulder

At César Nieto we also work with acorn-fed shoulder, from pigs that are fed on natural products. This product has a soft and shiny fat, an attractive color when cut and an exquisite and intense aroma. and an exquisite and intense aroma and flavor. and flavor. In addition, as it is a smaller piece than ham and comes from the front legs, which pigs exercise more, its meat is extremely juicy. extremely juicy.

In addition to acorn-fed or fattened shoulder of porkat César Nieto you will find limited edition pork shoulder. You can also choose the option of boneless shoulder, sliced by hand or by machine, that, preserving all its flavor and aroma, offer in the most practical way all the quality of our products. Consult our catalog and choose the option that suits you best.

How to cut a pork shoulder?

Contrary to what many people may think, cutting a pork shoulder is not the same as cutting a ham. is not the same as slicing a ham.. Since the pork shoulder has a different morphology than the ham, the cut that must be made to obtain exquisite slices is also different. Here we explain how to cut the pork shoulder:

  • To cut the pork shoulder, you will need a ham knife, a boning knife a ham knife, a boning knife, a sharpener and a pair of tongs.. All these can be found in our catalog. In addition, it is advisable to have a cloth and water at hand to wash your hands frequently.
  • Place the shoulder of pork in the ham holder with the hoof facing up. The first thing you must 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 pork shoulder, you should begin to cut the pork shoulder from the shank, continuing with the the shank, continuing with the chump and ending with the chump. Focus on these parts until there is no meat left, at which point you should turn the pork shoulder over and continue on the other side.
Order now and we'll ship it to you when you decide.