Olmeda Origenes | Ibérico Cebo de Campo Shoulder
portfolio_page-template-default,single,single-portfolio_page,postid-25667,ajax_fade,page_not_loaded,,wpb-js-composer js-comp-ver-4.2.3,vc_non_responsive

Ibérico Cebo de Campo Shoulder

These Iberian shoulder are made from Iberian pigs bred in partial freedom in farms. They are fed with cereals during a whole year until they reach their optimum weight of 160 Kg.


Our Paleta Ibérica de Cebo are curing for at least 18 to 24 months and selected at their optimum state to be consumed.

Tasting note

It has an elongated shape and a fine cannon bone. It is covered with a tender layer of fat, which has a yellowish color, and is slightly oxidized due to its long curing period. The color of the meat varies from an intense pink to a red purple. The fat infiltrations ad the cereal and nuts flavors. Every pieces are different and unique.


Best served between 20°- 24°C. In order to savor and enjoy the subtleties of this Paleta Ibérica de Cebo, it should be cut in very fine slices.

Shelf Life

12 months


Villacastín, Segovia



  • Ibérico Cebo de Campo Shoulder with bone 4,5-5,5 Kg

Product code 11011

  • Ibérico Cebo de Campo Shoulder without bone 2,5-3 Kg

Product code 11012