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Pata Negra Bellota boneless Iberian shoulder
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- Race: 50% Iberian
- -35%
Boneless Iberian shoulder Cebo de Campo WITHOUT ADDITIVES Exqium. 50% Iberian breed.
EXQIUM\'s 50% Iberian Cebo de Campo boneless shoulder comes from Iberian pigs raised in freedom in the dehesas of Spain. Their diet combines selected cereals and natural resources from the pastures. Slowly cured in natural cellars and made exclusively with Iberian shoulder and sea salt, this additive-free cut offers a melt-in-the-mouth texture and balanced aromas typical of Iberian charcuterie.
Montesano "Cebo de Campo" boneless Iberian shoulder. 50% Iberian breed.
Cebo de Campo boneless Iberian shoulder from free-range pigs fed on grasses, roots and cereals.
Raised in the south-western region of Spain, in the province of Badajoz, the cradle of the Iberian pig.
Naturally aged for around 24 months.
Boneless Iberian shoulder ham "Cebo de Campo" NO ADDITIVES Exqium. 50% Iberian breed.
The EXQIUM 50% Iberian Cebo de Campo boneless half shoulder comes from Iberian pigs raised in freedom in the dehesas of Spain. Their diet combines selected cereals and natural resources from the pastures. Slowly cured in natural cellars and made exclusively with Iberian shoulder and sea salt, this additive-free cut offers a melt-in-the-mouth texture and balanced aromas characteristic of Iberian charcuterie.
Boneless Iberian shoulder - Boneless Pata Negra Bellota shoulder
The boneless Iberian and Pata Negra Bellota shoulder makes slicing easier than cutting with a knife.
We advise you to make thin slices. It's easier to cut cold and enjoy at room temperature.
The advantage of boneless Iberian shoulder is that there's virtually no waste on what you buy. It's degreased and just a little fat remains, which is much appreciated, but which you can remove if you're less fond of fat.
Boneless Iberian shoulder is available in both Cebo de Campo and Pata Negra Bellota grades. Both are very good, while the latter is a little fatter.
But if you prefer the traditional, you can always opt for a whole Pata Negra Bellota Iberian shoulder, but you'll need a ham holder and, above all, a good ham knife.