Pack Nº4 "Benito Tesoro" 50% Ibérico Ham Shoulder and Loin Cebo

€86.60 Save €9.00
VAT included

Lot of Iberian Cebo Ham "Benito Tesoro"


1 Iberico de cebo pork shoulder "Benito Tesoro"

1/2 Iberian pork loin 0.7 kg Approx.

A wonderful batch of Iberian ham made in the Sierra de Huelva, Castaño Robledo, and shipped directly from the factory



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Buy 50% Iberian Cebo shoulder and loin

In the Jamón Pasión online store, we offer for sale this wonderful and economical lot made up of a "Benito Tesoro" Iberico Cebo Ham Shoulder and half a round of Iberico Cebo loin sent directly from the dryer located in Castaño Robledo (Huelva). They are products derived from the Iberian pig fed with natural feed with a very good quality/price ratio.

The characteristics of the Benito Tesoro Iberico Ham Shoulder as from the loin are a golden fat on the outside and pinkish when it gets closer to the muscle. Intense flavor, great smoothness and fat that melts on the palate.

At Jamón Pasión we send the Iberian ham directly from the factory, so it will arrive in the best conditions and you will be able to obtain a cheaper Iberian shoulder ham.

It must be taken into account that the shoulders contain a higher percentage of fat than the ham, with which its flavor will be more "strong", for palates accustomed to intense flavors, unlike the hind limbs that give softer flavors and with more nuances.

The Iberian bait loin is presented vacuum packed with a weight of 0.7 kg approx.

Conservation of the Spanish Ham

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

You must keep it without the packaging and let it "breathe" as soon as possible so as not to cause changes in the product. Once started, just cover the meat part with a slice of bacon from the same shoulder and cover it superficially with the same cover of the product.

It is recommended that you keep the tenderloin refrigerated and take it out 20 minutes before the next consumption.


Data sheet

Elaborated in:
Castaño de Robledo - Huelva
Dry-Curing Time:
Minimum 18 months
Breed of pig
50% Ibérico - 50% Duroc
Paleta de cerdo 50% ibérico, sal, corrector de la acidez E331iii, conservador E-252 y E-250
Iberian Certification:
CERTICALIDAD 14160000120190902
Produced by:
Nutritional Values ​​per 100g of product:
Valor energético 1401 kJ/335kcal Grasas 22,1g, De las cuales ácidos grasos saturados 6,53 g Hidratos de carbono 0,5 g De los cuales azúcares 0g Proteínas 33,2 g Sal 4,83 g
Sanitary Registration
RGSEAA 10.02241/H

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