Iberian Pork Shoulder Cebo


Our Iberian pork shoulder cebo comes from the foreleg of Iberian porks. It is prepared with salt and allowed to cure in a natural way during a minimum of 24 months. With the right pinch of salt and our traditional way of maturing we get a product of great quality.

Delivery period: 1 Week

Weight: 4,5 Kg (Aprox.)



Our Iberian pork shoulder cebo prom pigs fed with fodder has been prepared with the appropriate salting procedure and then it is left to settle in natural storage places which ensure the right equilibrium in temperature during the maturing process. This makes the final product to have that peculiar and singular flavor and scent. Only with this meticulous and careful process we get a product of great quality which melts in your palate.


Iberian shoulder cebo, salt, preservatives (E-252, E-250).


SensoryNutritionals valuesExpiry date
Colour Red meat with fat marbling
Flavour Subtle flavour, no salty
Scent Nice and delightful, typical of cured cold meat
Texture Uniform, creamy, nor soft neither thick
Type Per 100 gr
Energetic Value (Kcal/KJ) 359 Kcal/1489 Kj
Proteins 29 gr
Carbohydrates 0 gr
Fat 27 gr
Best before Format
2 years Whole pieces in vacuum packing and with no packaging
1 year Shoulder centerpieces and other portions in vacuum packing
6 months Slices in vacuum packing

Additional information

Weight 5 kg