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Pata Negra Bellota boneless Iberian shoulder
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- Race: 50% Iberian
- -35%
Cebo de Campo boneless Iberian shoulder WITHOUT ADDITIVES Exqium. 50% Iberian breed.
Excellent shoulder of Andalusian Cebo de Campo Iberian pork without additives.
Selected from the best free-range Iberian breeds.
Boneless Iberian half shoulder "Cebo de Campo" WITHOUT ADDITIVES Exqium. 50% Iberian breed.
Very good Andalusian shoulder of Iberian Cebo de Campo pork without additives.
Selected from the best Iberian breeds and raised in freedom.
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 - 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.