Paleta Ibérica (Shoulder), Bone-In Cebo de Campo Dry-Cured Leg steak a more refined texture

a more refined texture

Sourced from high-quality Yellowfin Tuna and frozen at peak freshness

and refined heat that make real wasabi worth buying

Sear 30–60 seconds per side

Pair with smoked salmon or gravlax

Paleta Ibérica (Shoulder), Bone-In Cebo de Campo Dry-Cured Leg steak a more refined texturePaleta Ibrica Shoulder Experience the bold character of traditional Spanish charcutera with the Montaraz Paleta Ibrica de Cebo de Campoa bone in front leg (paleta) masterfully cured and hand finished by one of Spains most respected jamn houses. Sourced from free range Iberian pigs, this shoulder cut delivers a more intense, aromatic expression of Iberian flavor. Raised in open pastures and fed a balanced diet of grains and wild herbs, each shoulder