Ham shoulder

The Don Cala ham shoulder is an exceptional product which comes from the pig’s front legs. Each piece has an intense flavour and is capable of stirring the most demanding palates. Delight in the authentic flavours of our land which pay homage to our centuries old gastronomic traditions.

From our selection, we present to you four different categories of ham shoulder: Tradition, Sensation, Reserva and Gran Reserva.

Ham Shoulder TRADICIÓN

Breed
50%
Feed 100%
natural
Months
curing time
Ham Shoulder Tradición | 5...
Available
Ham shoulder

Ham Shoulder Tradición | 5 - 5,5kg

PL4101
€99.00
The shoulder comes from the front leg of the pig. Similar to our ham range, Don Cala presents to you the Tradición Ham Shoulder. Long and fine, its reddish hue is indicative of the magnificent flavour to come. This exquisite pork offering weighs around 5.5 kg.  Cured for 18 months by our master craftsmen with a taste that can only be achieved by its...
Ham Shoulder Boned...
Available
Ham shoulder

Ham Shoulder Boned Tradición |2 - 2,5kg

PL4201
€119.00
Our Don Cala Tradición ham shoulder boned range has always been spectacular. By popular demand, we present to you our boned ham shoulders in a convenient format of just 2.5 kg. The shoulder has been carefully deboned for optimal conservation of its authentic Spanish flavour. Easy to store and taste, this apple of our eye has been cured for 18 months,...
Ham Shoulder Tradición |...
Available
Ham shoulder

Ham Shoulder Tradición | Sachet 80 gr

PL4301
€5.50
Tradición highlights Don Cala’s commitment to excellence in its product range, now available in a sliced shoulder format. We bring to you an expert combination of consistently fresh, traditional, and hand crafted flavour in a practical and convenient 80gr sachet. Just open and serve for an unforgettable gourmet experience, for any occasion. High quality...
Ham Shoulder Pack Tradición...
  • Reduced price / -15%
Available
Ham shoulder

Ham Shoulder Pack Tradición | 5 sachets

€23.38 €27.50
The shoulder comes from the front leg of the pig. Long and fine, its reddish hue is indicative of the magnificent flavour to come. Don Cala presents to you a combination of flavours from our freshly sliced ham shoulders with 5x80 gram sachets, vacuum packed. From Guijuelo direct to your door, enjoy our 100% handmade ham shoulders. Cured for 18 months. GMO...

Ham Shoulder SENSACIÓN

Breed
75%
Feed 100%
natural
Months
curing time
Outdoor
reared
Ham Shoulder Sensación | 5...
Available
Ham shoulder

Ham Shoulder Sensación | 5 - 5,5kg

PL3101
€129.00
A treasure from the rich green pastures of Guijuelo, the shoulders from our Don Cala Sensation range stand out for their delicate flavours and intense aromas. A hand crafted shoulder of around 5.5kg. This piece comes from pigs fed with quality feed and cereal crops and reared in areas of more than 100m2 with total freedom. Buy the whole piece and consume...
Ham Shoulder Boned...
Available
Ham shoulder

Ham Shoulder Boned Sensación | 2 - 2,5kg

PL3201
€149.00
Fed on the finest animal feed and reared in natural areas of more than 100m2 per pig. We present to you our Sensación range. From the pig’s front legs, these shoulders can be purchased as a boned piece of 2.5kg. Easy to store and preserve to maintain its fresh traditional flavour. Cured for 20 months. This culinary delight will leave you wanting more...
Ham Shoulder Sensación |...
Available
Ham shoulder

Ham Shoulder Sensación | Sachet 80 gr

PL3301
€6.30
Our sliced Sensación shoulder is a safe bet for any ham connoisseur. Maintaining the same traditional family know-how, the shoulders are produced by curing the front legs of the pig for 20 months. It is later sliced by our experts and vacuum packed in convenient packages of 80 gr. The intense flavour of a freshly cut slice conveniently stored in your...
Ham Shoulder Pack Sensación...
  • Reduced price / -15%
Available
Ham shoulder

Ham Shoulder Pack Sensación | 5 sachets

€26.78 €31.50
For any lover of Spanish cuisine, discover the jewel of the green pastures of Guijuelo. Maintaining the same traditional family know-how, the shoulders are produced by curing the front legs of the pig for 20 months. It is later sliced by our experts and vacuum packed in convenient sachets of 80 grams. Enjoy a delicate flavour and intense aroma. GMO and...

Ham Shoulder RESERVA

Breed
75%
Feed 100%
natural
Months
curing time
Outdoor
reared
Ham Shoulder Reserva | 5 -...
Available
Ham shoulder

Ham Shoulder Reserva | 5 - 5,5kg

PL2101
€185.00
Produced with passion by our master craftsmen, we present to you our Don Cala Reserva ham shoulder. Reared on natural fruits and herbs, these pigs have spent the majority of their lives wandering freely in natural areas of more than 10,000m2. Now, you can enjoy our magnificent shoulder range, carefully cured with an intense flavour for a true authentic...
Ham Shoulder Boned Reserva...
Available
Ham shoulder

Ham Shoulder Boned Reserva | 2 - 2,5kg

PL2201
€205.00
Don Cala’s Reserva range is our silver medal winner. Also available in a shoulder format which are finer and slender in appearance than our hams, and now available boned. Fed mainly on the fruits of the cork oak and the natural herbs of Salamanca, these pigs have been allowed to roam freely in natural areas of more than 10.000m2. Carefully cured and boned...
Ham Shoulder Reserva |...
Available
Ham shoulder

Ham Shoulder Reserva | Sachet 80 gr

PL2301
€7.90
Through our continued commitment to excellence our Reserva, sliced shoulder has an excellent aroma and superior flavour. Reared in the lush green pastures of Salamanca these pigs have been fed on grasses and the fruits of the cork and holm oak trees. Cured for 24 months, our shoulders are sliced and packaged in convenient vacuum packed 80gr sachets,...
Ham Shoulder Pack Reserva |...
  • Reduced price / -15%
Available
Ham shoulder

Ham Shoulder Pack Reserva | 5 sachets

€33.58 €39.50
We are immensely proud of our Reserva Sliced Ham Shoulder. From pigs reared in natural areas of more than 10,000m2 per animal with total freedom and fed on the fruits of cork and holm oak trees. Cured for 24 months, our shoulders are sliced and packaged in convenient vacuum packed 80gr sachets, allowing you to enjoy its freshness at any time. We present...

Ham Shoulder GRAN RESERVA

Breed
100%
Feed 100%
natural
Months
curing time
Outdoor
reared
Ham Shoulder Gran Reserva |...
Available
Ham shoulder

Ham Shoulder Gran Reserva | 5 - 5,5kg

PL1101
€199.00
Our impressive Gran Reserva ham shoulder comes from pure-bred pigs reared in the finest pastures and fed exclusively on cork oak acorns. In natural areas of more than 10,000m2 per animal, these pigs have roamed freely through the rich pastures of Guijuelo. Selected by hand by our master craftsmen and cured for a whole 36 months. Resulting in the juiciest...
Ham Shoulder Boned Gran...
Available
Ham shoulder

Ham Shoulder Boned Gran Reserva | 2 - 2,5kg

PL1201
€219.00
The select gastronomic treasures of our Gran Reserva range are now available in a boned shoulder format. Our Gran Reserva boned ham shoulder comes from pure-bred pigs reared in areas of more than 10,000 m2 per animal, only 0.25% of all Spanish pigs are reared in such conditions. Fed exclusively on the fruits of the cork and holm oak trees, the traditional...
Ham Shoulder Gran Reserva |...
Available
Ham shoulder

Ham Shoulder Gran Reserva | Sachet 80 gr

PL1301
€9.90
Gran Reserva is the esteemed title awarded to the pure-bred pigs reared in our native Guijuelo. Selected personally by our master craftsmen, these pigs are meticulously reared and cured; the end result is our spectacular shoulder piece. Cured for 36 months then sliced and vacuum packed in 80 gr sachets. We present to you the freshest cut of our most...
Ham Shoulder Pack Gran...
  • Reduced price / -15%
Available
Ham shoulder

Ham Shoulder Pack Gran Reserva | 5 sachets

€42.08 €49.50
The Gran Reserva range is an authentic treasure of our gastronomic heritage. From pure-bred pigs reared in natural areas of more than 10,000 m2 per animal with total freedom in the province of Salamanca.  Freshly cut and packed to seal in the exquisite flavour, this pack contains 5x80 gram sachets, vacuum packed. Each ham shoulder is cured for 36 months....

The ham shoulder

The ham shoulder is the front leg of the pig and contains slightly less meat than our hams. Considering they are smaller and weigh less the curing process is shorter. Salting while raw exaggerates the taste and its reddish tone highlights the exquisite flavours to come.

The preparation of our ham shoulder

Once the pig is reared during the acorn season on the finest pasture lands in Spain between Guijuelo and Ciudad Rodrigo the careful hand crafting of each piece begins. The key phases of preparation of our Don Cala ham shoulder are the salting, washing, natural drying and finally the curing in our Salamanca cellars.

The meticulous selection of each piece, family knowledge and curing time, are all essential elements to guarantee the best quality possible.

How to carve a ham shoulder?

Cutting a ham shoulder is not an easy task, but never fear, you’re not the first and you certainly won’t be the last person to want to know how to cut a ham shoulder. Ready to get started? Read on to learn how to cut a ham shoulder like a professional.

  • How to start

To begin cutting a ham shoulder, you must place it in the holder with the hoof pointing upwards. This way the knife will slide effortlessly through the cushion and the fore cushion of the ham shoulder (the parts that remain facing up). On the opposite side we have the knuckle and hock and at the end of the ham shoulder is the tip.

  • Let’s continue

Check that the ham shoulder is firmly held and that it does not move. In addition, it should be placed in a way that guarantees an optimal cut. Make sure it’s at the right position and height.

  • Preparing to carve

With a wide blade knife, make a deep cut two centimeters from the hock. This is a protruding bone under the hoof and very easy to find. Cut at a 45 degree angle towards the bone.

  • Time to clean it!

With the same knife, trim the yellow fat from the part you want to taste between the cushion and the hock. Once you have removed the yellow outer layer, you will find a whitish or pinkish fat.

  • Time to taste!

Or nearly! We can now begin to cut the first slices. Begin cutting from the highest part of the cushion. Make sure the cuts are horizontal. As you work the knife, you will expand the cutting area until you find the entire cushion area exposed.

  • Beware

Carving horizontally through the cushion will lead to the hip bone at the end of the cut. Do not cut into it! If you do, you could dislodge splinters into your ham shoulder. Cut around the bone as close as possible without cutting into it. This way, you can continue cutting horizontally and separating the meat from the bone, and once you reach the hip bone area the meat will separate by itself.

  • The under side of the ham shoulder

If you turn your ham shoulder over, you can also eat the babilla (knuckle) part. Just as before, you should slice horizontally and parallel to the cuts you made to the cushion. Equally, you should remove the yellow outer layer of your ham to eat the knuckle which cures earlier than the other parts.

  • Once again

It will lead to the hip bone. Cut around the hip bone carefully with a boning knife then make thin straight cuts until there is practically no meat remaining on your ham.

  • Wait a minute!

We said practically! Once there are no slices left to cut, you can still use the remains to cut away any taquitos (diced ham cubes). These can be used to add flavour to stews or broths. As the saying goes: “The pig has forty flavours, all of them tasty.”

How to conserve a ham shoulder once carved?

Another important question is how to conserve a ham shoulder once carved. Obviously, however exquisite a ham shoulder may be, it would be unlikely to finish a piece in one sitting.

Conserving the ham shoulder properly and making sure it doesn’t get too dry is essential to avoid spoiling its flavour. Don Cala will enlighten you.

  • Every part of the pig is utilised

To avoid drying your ham shoulder once cut, we recommend keeping the first layer of yellowish grease on the haunch as a protective layer through 2 cutting sessions.

  • Anything else?

Yes, there are several options when it comes to covering the ham.

Firstly, you may wrap it in cling film. This will preserve the freshness of your ham shoulder but should only be used when you want to keep the piece temporarily. This is because the ham shoulder constantly expels moisture which is "trapped" by the film and could lead to the appearance of mould.

A second longer term option is simply to cover the ham shoulder with a clean cotton cloth. The cloth will protect your ham for longer and allow it to breathe. However, before retasting your piece you must remove the part that has dried out.

  • Some final secrets

There are certain secrets that can also help you preserve your ham shoulder.

For example, the ideal conditions for the preservation of your ham shoulder is to keep it at an ambient temperature of between 20 and 23 degrees.

Another factor to keep in mind, is that despite having no expiration date, the ham shoulder will eventually dry out; therefore, it is recommended that once cut it is consumed within one month.

Finally, if you do not plan to use your ham shoulder again in the near future, then we recommend it is vacuum packed. Sliced and packed, your ham shoulder can remain in perfect condition for up to 90 days and still retain its exquisite flavour. This method offers several advantages, it is much easier to store than the entire leg and when the mood takes you, you simply remove the packed slices from the fridge let them settle for a few minutes and enjoy.

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