The Benito boneless Iberico Shoulder comes from 50% Iberian Breed pigs certified with a green label (Iberico cebo campo) and raised in freedom. Fed with fruits and wild grasses during the montanera. cured in the drying room located in the Sierra de Huelva An excellent Iberian shoulder with 18 months of curing.
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In the Jamón Pasión online store, we offer Benito Field Cebo Iberian Shoulder for sale, 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 resources from the field.
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.
In Jamón Pasión we send the boneless Iberian shoulder directly from the factory , which will reach you in the best conditions and you will be able to obtain a cheap Iberian shoulder.
It is presented completely clean of the skin, ready to eat and vacuum packed with an approximate weight of 2.2-2.4 kg.
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 de Campo Benito Iberico ham shoulder, 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 the boneless Iberian shoulder.
The boneless Benito Iberico shoulder , as it is boneless, its conservation time 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 the Iberian cebo campo pork shoulder at room temperature so that the cured pork expresses its best characteristics.
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Data sheet
Elaborated in:
Castaño de Robledo - Huelva
Dry-Curing Time:
Minimum 18 months
Breed of pig
50% Ibérico - 50% Duroc
Ingredients:
Paleta de cerdo 50% ibérico, sal, corrector de la acidez E331iii, conservador E-252 y E-250
Iberian Certification:
CERTICALIDAD 14160000120190902
Produced by:
Ibéricos Benito, S.L. Ctra. Arahal-El Coronil, Km. 1,5 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
I ordered twice, the first time it was very good, the second time unfortunately not so good. The fat content the second time was very high, almost 50%. Otherwise the ham tastes very good.
https://jamonpasion.com/gb/products/buy-boneless-pork-shoulder/boneless-iberico-cebo-campo-pork-shoulder-benito.htmlgb-196Boneless 50% Iberico Cebo Campo Pork Shoulder "Benito"<h2>Certified Iberico Cebo campo pork Shoulder.</h2>
<p>The <strong>Benito boneless Iberico Shoulder</strong> comes from 50% Iberian Breed pigs certified with a green label (<strong>Iberico cebo campo</strong>) and raised in freedom. Fed with fruits and wild grasses during the montanera. cured in the drying room located in the Sierra de Huelva An excellent Iberian shoulder with 18 months of curing.</p>https://jamonpasion.com/562-home_default/boneless-iberico-cebo-campo-pork-shoulder-benito.jpg63.5instockBenito91.557.727330.60109289617525.45452021-08-30T16:20:53+0200/Start/Start/Products/Pork shoulders/Start/Products/Pork shoulders/Iberico Ham Shoulders/Start/Products/Start/Products/Boneless Pork Shouldergb-190gb-192gb-252
Certified Iberico Cebo campo pork Shoulder.
The Benito boneless Iberico Shoulder comes from 50% Iberian Breed pigs certified with a green label (Iberico cebo campo) and raised in freedom. Fed with fruits and wild grasses during the montanera. cured in the drying room located in the Sierra de Huelva An excellent Iberian shoulder with 18 months of curing.
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Boneless 50% Iberico Cebo Campo Pork Shoulder "Benito"
Certified Iberico Cebo campo pork Shoulder.
The Benito boneless Iberico Shoulder comes from 50% Iberian Breed pigs certified with a green label (Iberico cebo campo) and raised in freedom. Fed with fruits and wild grasses during the montanera. cured in the drying room located in the Sierra de Huelva An excellent Iberian shoulder with 18 months of curing.
