Iberian shoulder of field bait and bait

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The Best Factory Direct Cebo De Campo and cebo Ibérico Shoulders

The paleta ibérica of cebo de campo and the paleta of cebo are characterised by the fact that feed has been part of the feeding of the Iberian pigs that give rise to these pieces.

A paleta of cebo ibérica comes from animals that were intensively reared on specialized farms, are fed exclusively with feed without access to La Dehesa during the period of "La Montanera".

On the other hand, the paleta of cebo field ibérica is a piece that comes from Iberian pigs raised in freedom and that have been able to enjoy the resources of La Deheseven though they are also supplemented with feed.

Pigs that give rise to bellota shoulders can only be slaughtered between December 15 and March 31, pigs of cebo and cebo de campo are slaughtered throughout the year.

The racial purity of a paleta of cebo or paleta of cebo field may be 50% ibérica, 75% ibérica and 100% ibérica, although it is usual to find 50% ibérica shoulders and to a lesser extent 75% ibérica shoulders.

The cebo de campo paleta ibérica is juicy and very tasty. Its flavor is milder and less complex than that of bellota paleta ibérica.

Its pink flesh with fat infiltrations, creates its delicious intense flavor with sweet tones and is characterized by being the most economical way to enjoy the flavor of ibérico.

The paleta of cebo 50% ibérica has less intramuscular fat infiltration than the paleta ibérica of cebo de campo and its texture is firmer with a less complex flavor in nuances and flavors, due to its diet.

Enjoy now real offers of cebo and cebo field shoulders in Ibericomio at incredible prices, direct from the producer.

Frequently asked questions about Iberian shoulder of field bait and bait

[FAQ] [Q]What is the difference between paleta de cebo campo and paleta de cebo ibérica?[/Q] [A]The paleta de cebo campo (green seal) comes from Iberian pigs raised freely in the dehesa, where they feed on pastures, herbs, and natural feed. The paleta de cebo ibérica (white seal) comes from Iberian animals raised on farms and fed with feed. Both are Iberian palettes certified by the Iberian standard, but the cebo campo often has a more complex flavor due to the freedom and exercise of the animal.[/A] [Q]Is a paleta de cebo ibérica of good quality?[/Q] [A]Yes. A paleta de cebo ibérica is made from Iberian pig (at least 50% Iberian breed) and is cured following the same regulations as the higher categories, though with less aging time (minimum 365 days). It is the most affordable option within the Iberian segment and offers an excellent quality-price ratio for regular consumption, daily portions, or when consumed sliced. It does not have the complexity of a bellota paleta, but it is far superior to a serrana or white pig paleta.[/A] [Q]Is there a 100% Iberian paleta de cebo campo?[/Q] [A]Yes, although it is not common. Some farmers produce 100% Iberian paleta de cebo campo from purebred pigs that were in montanera regime but did not reach the necessary weight before March 31, the end of the bellota season. These animals move to the cebo campo category and yield very good quality paletas at a reasonable price. If you find it in our store, it is a highly recommended option.[/A] [Q]How long does a paleta de cebo campo or cebo cure?[/Q] [A]The regulations require a minimum cure of 365 days for both categories. In practice, most producers keep them between 12 and 18 months, which is sufficient for a small piece like the paleta. A longer curing time does not necessarily improve a cebo piece, as the fat from these animals does not have the same profile as that from bellota animals and may dry out excessively. Each producer adjusts the time based on their climate and style.[/A] [Q]For what type of consumption do you recommend the paleta de cebo campo and cebo?[/Q] [A]They are ideal options for regular consumption and for situations where good quality is sought without a high cost: family meals, bar portions, picnics, sandwiches, tapas, gifts for clients, etc. Their taste is very recognizable as Iberian, their texture is pleasant, and they slice well both by knife and machine. If you are looking for pieces for celebrations or special gifts, we recommend opting for the bellota categories.[/A]