Bone-less

Showing all 6 results

Boneless Acorn-Fed Iberian Ham

Boneless acorn-fed Iberian ham elaborated from rear extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs, eat natural feed from the pastures, mainly acorns. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 36 months.

Desde 330,00  IVA incluido

Boneless Acorn-Fed Iberian Pork Shoulder

Boneless acorn-fed Iberian pork shoulder elaborated from front extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs, eat natural feed from the pastures, mainly acorns. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 24 months.

Desde 154,35  IVA incluido

Boneless Grain-Fed Iberian Ham

Boneless grain-fed Iberian ham elaborated from rear extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs are given natural feed made from grains and legumes. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 30 months the minimum curing time.

Desde 217,50  IVA incluido

Boneless Grain-Fed Iberian Pork Shoulder

Boneless grain-fed Iberian pork shoulder elaborated from front extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs are given natural feed made from grains and legumes. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 18 months the minimum curing time.

Desde 86,85  IVA incluido

Boneless Gran Reserva Serrano Ham

Boneless Gran Reserva serrano ham elaborated from rear extremities of selected white pigs, bred in Spain and according to European Traditional Specialties Guaranteed (TSG) standards for «Jamón Serrano».

The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 20 months the minimum curing time.

Desde 87,13  IVA incluido

Boneless Gran Reserva Serrano Pork Shoulder

Boneless Gran Reserva serrano pork shoulder elaborated from front extremities of selected white pigs, bred in Spain and according to European Traditional Specialties Guaranteed (TSG) standards for «Jamón Serrano».

The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 12 months the minimum curing time.

Desde 44,88  IVA incluido