50% Ibérico Boneless Cebo Pork Shoulder "Benito"

€84.80
€61.00 Save €23.80
VAT included

Certified Cebo Iberico Boneless Pork Shoulder.

The Benito Iberian Shoulder comes from pigs 50% Iberian Breed certified with white label (Iberian Cebo), fed with natural feed and legumes and cured in the drying room located in the Sierra de Huelva An excellent Iberian shoulder with 18 months of curing and the Jamones Benito guarantee. Weight Approx. of the piece 2.2-2.4 kg

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Buy Boneless Cebo Shoulder 50% Iberian Breed.

In the Jamón Pasión online store, we sell Cebo Benito Iberian Shoulder, directly from the drying room located in Huelva and Guijuelo, Salamanca. It is a very high quality piece from 50% Iberian pigs fed with natural feed.

The characteristics of the Benito boneless Iberico Ham Shoulder are a golden fat on the outside and pinkish when it approaches the muscle. Intense flavor, great unctuousness and fat that melts on the palate. A piece with a very good quality / price ratio and with the guarantee of the prestigious Jamones Benito brand.

At Jamón Pasión we send the Iberian shoulder directly from the factory, which will reach you in the best conditions and you will be able to obtain a cheap Iberian Ham.

It must be taken into account that the shoulders contain a higher percentage of fat than the ham, with which their flavor will be "stronger", for palates accustomed to intense flavors, unlike the rear extremities that give softer flavors and with greater nuances.

When buying Cebo Benito Iberico Jamon, keep in mind that the ideal temperature for consumption is around 22ºC, at which time the slice expresses its best aromatic and taste properties.

Conservation of boneless ham.

The Benito Iberian Pork shoulder , being boneless, its shelf life is less than a whole piece with leg. It comes vacuum packed. Under these conditions you can keep it up to three months in a dark place away from sunlight and heat sources, but once opened, it must be kept refrigerated and wrapped in plastic wrap or a cotton cloth.

Remember to always consume it at room temperature so that the cured pork expresses its best characteristics.

PalDeshue50CebBenito

Data sheet

Elaborated in:
Castaño de Robledo - Huelva
Dry-Curing Time:
Minimum 18 months
Breed of pig
50% ibérico de Cebo
Ingredients:
Paleta de cerdo 50% ibérico, sal, corrector de la acidez E331iii, conservador E-252 y E-250
Iberian Certification:
CERTICALIDAD 14160000120190902
Comercialized by:
ALMACENES BENITO GARCÍA S.A
Nutritional Values ​​per 100g of product:
Valor energético 1267 kJ/303kcal Grasas 19,2 g, De las cuales ácidos grasos saturados 7,81 g Hidratos de carbono 0,1 g De los cuales azúcares 0 g Proteínas 32,3 g Sal 4,85 g
Sanitary Registration
RGSEAA 10.02241/H

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