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 the minimum curing time.




Lean with a characteristic colour, ranging from the intense purplish red in the most cured areas to the pink shade in the least cured areas. Evenly spread marbling of pearl white colour and shiny fat. Along the cut you can notice some small white “speckles” or “crystals” (tyrosine crystals), pointing out to a slow curing and a low salinity level.


The smell of the acorn-fed Iberian pork shoulder is deep and intense, recalls the main aspects of the meadow: grass, acorns… a multitude of elements that take over your sense of smell.


Depending on the part of the piece, the round side of the ham (la maza) and the flatter side of the ham (la contramaza) have a firm and juicy texture with homogeneous cut surface. While the texture of the white end of the ham (la punta) and the elbow or shin part is more fibrous and tight.


Castanoble acorn-fed Iberian pork shoulder is distinguished by a delicate flavour, not too salty, with pleasant and evolving bouquet with hints of acorns, toasty and fresh notes proper of meadow feeding. A persistent and long finish in the mouth.


WEIGHT: From 4 to 6 kg

INGREDIENTS:  Pork shoulder ham from Iberian acorn-fed pork, common salt, sugar, acidity regulator (E-331iii) and preservatives (E-252, E-250).

To highlight from Castanoble Iberian Pork Shoulder 

  • Castanoble brand name
  • Minimum curing time 24 months
  • Colour ranges from purplish-red to pink
  • Delicate flavour with a pleasant bouquet and a unique aroma
  • Settlement in natural dry chambers and cellars
  • Gluten free, lactose free

This post is also available in: Spanish French


Regulation (EC) nº 1333/2008 of the Council and European Parliament on food additives and its subsequent amendments.

Regulation (EU) No 1169/2011 of the European Parliament and the Council of 25 October 2011, on the provision of food information to consumers and its modifications.

Commission Regulation (EU) No 231/2012 of 9 March 2012, establishing a common specifications for food additives included in Annexes II and III to the Regulation (EC) nº 1333/2008 of the Council and European Parliament and its subsequent amendments.

Royal Decree 4/2014, of 10 of January, approving the quality standards of Iberian meat products, ham, shoulder and cured pork loin. (B.O.E. 03.11.2007).

Royal Decree 474/2014, of 13 of June 2014, approving the quality standards of meat products.


Cardboard boxEuropean Pallet (1200 x 800 mm)
Box weight 935 g8 layers per pallet
4 pieces per box3 boxes per layer
Dimensions (830 x 360 x 160 mm)Black or transparent shrink film


If you'd like to enjoy the full range of its organoleptic properties, we recommend consuming this product at 22ºC y 24ºC temperature.

Use a ham knife with a thin blade and cut slices of ham about 7 cm long, making them as thin as possible.


Valores medios100 g25 g
Valor energético1714 KJ y 413 Kcal428,5 KJ y 103,3 KCal
Grasas33 g8,3 g
--- de las cuales saturadas10 g2,5 g
Hidratos de carbono0 g0 g
--- de las cuales azúcares0 g0 g
Proteínas29 g7,3 g
Sal5,1 g1,3 g


Store your ham piece in a fresh and dry place with a constant room temperature.

Once you started slicing the piece, we recommend covering the area of the cut with the fat layer obtained from this piece. Fat layers are located at the rear part of the piece. Try making those fat slices as wide as possible so they would cover the entire area of the ham slice.

Cover the entire piece with a cotton towel. Do not refrigerate and keep away from sources of heat.

If you are interested in this product, please contact us for further information.

We have special conditions for professionals and wholesalers.
We deliver all around Europe.

Tel. +34 684 358 178
Skype: export.castanoble

Tel. +34 933 457 245

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Monday to Friday (GMT+1)
from 09:00 h to 14:00 h
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