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.




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 grain-fed Iberian pork shoulder is mooth and characteristic as a fruit of selected feed and a slow and natural curing process.


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 grain-fed Iberian pork shoulder is distinguished by a delicate flavour, not too salty, with pleasant and evolving bouquet. A semi-intense and pleasant finish in the mouth.


WEIGHT: From 4 to 6 kg

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

To highlight from Castanoble Grain-Fed Iberian Pork Shoulder 

  • Castanoble brand name
  • Minimum curing time 18 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.


Typical Values100 g25 g
Energy1552 KJ and 374 Kcal388 KJ and 93,5 KCal
Fat30 g7,5 g
--- of which saturated fat11 g2,8 g
Carbohydrates0 g0 g
--- of which sugars0 g0 g
Proteins26 g6,5 g
Salt4,7 g1,2 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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from 09:00 h to 14:00 h
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