Paleta Boneless Iberian ham

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Boneless paleta ibérica is a different way of consuming this tasty meat since the bone has been previously removed before packaging.

The boneless paleta ibérica makes its cutting and consumption much easier in addition to making the most of the meat it contains, as it does not have a bone, it is perfect to eat it when cut, in cubes or adding it to our best recipes.

At Ibericomio we bring you the incredible flavour of meat with boneless shoulders. Discover our selection from 50% Iberian bellota boneless shoulders and cebo de campo boneless shoulders to boneless cebo shoulders.

Frequently asked questions about Paleta Boneless Iberian ham

[FAQ] [Q]What are the advantages of buying a deboned iberian shoulder?[/Q] [A]The deboned shoulder saves the weight of the bone (around 30% of the total), so you get 100% of what you pay for. It's much easier to slice (always machine-cut), takes up less space in the fridge, and lasts for months vacuum-packed. This is an excellent option for the hospitality industry, for households with continuous consumption, or for those who don't dare to tackle a whole piece with bone. Furthermore, as there is no bone, all the weight is usable meat.[/A] [Q]How should a deboned iberian shoulder be sliced?[/Q] [A]The deboned shoulder is designed to always be sliced machine-cut. To obtain good slices, keep it at a very low temperature, almost frozen, before passing it through the slicer. This way, the friction of the blade won't heat the fat, and the slices will come out whole and translucent. Slicing it with a knife is complicated because it deforms when losing the bone during the cut, although some specific jamoneros for deboned pieces allow for this. It's not common or recommended.[/A] [Q]Does a shoulder lose quality when deboned?[/Q] [A]No. The deboning process is carried out once the piece has completed all its curing and is done in a controlled manner to preserve quality as much as possible. The meat, flavor, and fat are exactly the same as in the piece with bone. The only thing that changes is the format: the shoulder is molded in block and vacuum-packed. For consumers who value convenience, preservation, and utilization, the deboned shoulder offers real advantages without losing any quality.[/A] [Q]How long does a deboned iberian shoulder last?[/Q] [A]The deboned and vacuum-packed shoulder can be stored in the refrigerator for up to 12 months according to the producer's preferred consumption date. We recommend consuming it within 3-6 months from its packaging to enjoy it at its best. Once the package is opened, it's ideal to slice and consume it within a few days, or vacuum-pack it again in smaller portions if you have a home vacuum sealer. Always keep it refrigerated between 2 and 6°C.[/A] [Q]What type of deboned shoulder is available?[/Q] [A]At Ibericomio, you will find deboned shoulder in all categories: bellota 100% iberian (the highest quality), bellota iberian 75% or 50%, cebo campo iberian, and cebo iberian. Each category retains the characteristics of its corresponding seal. They are also available in different formats: whole deboned pieces (around 2.5-3.5 kg of meat), half shoulder or smaller vacuum-packed pieces. Choose the one that best fits your consumption and budget.[/A]