Non Additives Boned Serrano Ham Shoulder "Señorío de Las cumbres"

€63.95 Save €7.00
VAT included

100% Natural Serrano Shoulder 

Ham shoulder from Duroc breed pigs made using natural processes in the fresh air of the Sierra de Baza Natural Park in Granada. Made in an artisanal and totally natural way, without additives or preservatives. Gluten and lactose free.



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Shoulder of Serrano ham Señorío de Las Cumbres

A pork shoulder from the Duroc breed, the best white breed pigs with an excellent quality-price ratio. Without any type of artificial additive and cured for at least 12 months in the natural drying rooms of the Sierra de Baza Natural Park. The Serrana Señorío de Las Cumbres palette is a success in its category. Pieces with balance achieved in maturation. The Duroc breed of pigs is characterized by having a higher proportion of fat infiltrated into the meat, which gives the shoulder a juicier texture and a more pronounced aroma and flavor than other white-coated pigs.

Buy Boneless Serrano shoulder without additives

With the characteristics of the DUROC breed pig, which differentiates it from conventional ham shoulders and is also 100% natural. Without gluten. Without lactose. No nitrites. Nitrate free. Thanks to the unique characteristics of the environment, its artisanal production method and its low salt content, high quality pieces are obtained within the range of mountain shoulders.

They are deboned in the factory, from where they are shipped, on the same day the purchase is made, so the freshness and quality of the meat is assured and it is vacuum packed in a protective atmosphere. You can buy the Señorío de Las Cumbres boneless shoulder in weights of 1.5-2 kg. and 2-2.5 kg. We offer you the option of selecting the piece cut into 4 individually packaged pieces.

Conservation and tasting of boneless pork leg

When you receive the boneless pork shoulder without preservatives, you must keep it refrigerated at all times. It is advisable to cut it when it is still cold, since as it does not have bone, handling it is more difficult when cutting. And once you have sliced what you are going to eat, let it rest for 20 minutes before eating so that the meat reaches the ideal temperature. When you put it back in the refrigerator, cover it well with plastic wrap to prevent it from drying out.

The Duroc pork shoulder is sent boneless and clean , that is, without rind or the most superficial fat. It is ready to open and eat.


Data sheet

Elaborated in:
Baza - Granada
Dry-Curing Time:
Minimum 12 months
Breed of pig
Paleta de cerdo y Sal. Sin Aditivos. 100% Natural
Nutritional Values ​​per 100g of product:
Valor energétivo: 340 Kcal. Grasas totales: 22 g. De las cuales Saturadas: 8.5 g. Hidratos de Carbono: 0.5 g. De los cuales azúcares: 0.4 g. Proteínas 35.2 g. Sal 2.9 g.
Sanitary Registration
RGSEAA: 10.09802/GR

Write your review!


Muy correcto

bastante bien para lo económica que es

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