Sliced Iberian shoulder

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The Sliced paleta ibérica is a very good option for less risky consumers, for the newest or for those who simply prefer comfort, we offer you a wide catalog of sliced Iberian shoulders, at the best price.

In our store you will find paleta ibérica sliced by machine or knife, available in a short period of time.

By receiving it directly from the producer, we guarantee that the shoulders are sliced shortly before packaging and shipping to ensure the greatest freshness.

At Ibericomio, you can enjoy the authentic flavour, in a very simple way with our sliced Iberian cebo and cebo campo shoulders. Our producers make sure that you enjoy the pleasure of ibérico in all its versions.

With Ibericomio you have at your fingertips the best selection of sliced Iberian shoulders, from 100% Iberian knife shoulders and cebo shoulders, to sliced bellota Iberian shoulders.

We know that many times it is preferred to better organize the consumption of this delicatessen and for this reason, we have selected for you a wide variety of sliced popsicles so that you can taste them whenever you want and in the quantity you prefer.

Frequently asked questions about Sliced Iberian shoulder

[FAQ] [Q]Does the vacuum-packed Iberian ham keep all its flavor?[/Q] [A]When vacuum sealing, some of the fresh aroma of the freshly cut piece is lost, but most of our producers slice the ham right after receiving the order, minimizing this loss. To fully recover the original flavor, take the pouch out of the refrigerator a few hours before consuming it and open it about 15 minutes prior to serving, allowing the slices to breathe at room temperature. You will notice how the fat begins to shine and the aromas intensify.[/A] [Q]How long does the vacuum-packed Iberian ham last?[/Q] [A]The preferred consumption date indicated by the producer is usually 12 months, always in the refrigerator at around 4 °C. At Ibericomio, we recommend consuming it within a maximum of 3-4 months from the packaging date to enjoy it at its best, as over time the vacuum can transfer slight flavors to the piece and the fat loses its shine. Once opened, it is ideal to consume it the same day.[/A] [Q]What amount of sliced ham should be calculated per person?[/Q] [A]As an appetizer or starter portion, estimate between 60 and 80 g per person. For a main course or a more generous dish, between 100 and 120 g. The usual pouches are generally 80, 100, or 120 g, designed for 1-2 people, although you will also find family formats of 200 g or more. If you are organizing an event or a celebration, always add an extra margin: sliced Iberian ham never goes to waste.[/A] [Q]Is it better to slice the ham with a knife or a machine?[/Q] [A]Each technique has its advantages. Knife cutting yields slices with relief, varying thicknesses, and a handcrafted appearance highly valued by enthusiasts; it is the premium option. Machine cutting allows for more uniform, thin, and translucent slices with impeccable presentation; it is ideal for visual dishes or when consistency is desired. The boneless ham is always sliced by machine, while the whole piece with bone is usually cut by hand. Both results are excellent if done well.[/A] [Q]Why do some packs of sliced ham have white streaks in the fat?[/Q] [A]These white streaks are tyrosine crystals, an amino acid that naturally appears during the long curing of quality Iberians. It is not mold nor a defect: on the contrary, it is a positive indicator that the piece has undergone a slow and prolonged curing. Tyrosine crystals are perfectly edible and add a highly appreciated crunch. If you see these streaks in your sliced ham, it's a good sign.[/A]