Paleta Ibérica (Shoulder), Bone-In Cebo de Campo Dry-Cured Leg steak Sourced from high-quality Yellowfin Tuna

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

(This beloved Tallow is even used as a secret ingredient in traditional baklava recipes

Texture: Smooth yet structured

Sear 30–60 seconds per side

Paleta Ibérica (Shoulder), Bone-In Cebo de Campo Dry-Cured Leg steak Sourced from high-quality Yellowfin TunaPaleta 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