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Jamón Ibérico boneless

HAM DEBONING. 100% PERFORMANCE.

Little by little, boneless jamón ibérico or what is known as ham centers is making a place in the ibérico market. This format stands out for offering a 100% yield to the consumer, and certain ease of cutting. This translates into one very simple thing: everything you pay for, you eat. At ibericomio we are aware of the demand for this format, and that is why we offer you an increasingly wide variety of boneless Iberian shoulders and hams.

CHARACTERISTICS OF THE BONELESS JAMÓN IBÉRICO

Boneless jamón ibérico is a format for hams and shoulders, and is given regardless of its quality or labeling. This means that a boneless paleta or ham can have the white, green, red, or even black label, and its PDO mark as well, if it has one.

SPECIAL HAM CENTRES FOR THE HOSPITALITY INDUSTRY OR FOR THE HOME

Usually, a boneless ham or paleta not only comes without its bone, but also comes polished, that is, clean of all the skin and surface fat that we also tend to discard when we remove the slices of the ham or paleta. This will also cause boneless and polished shoulders and hams to take a little less time to dry than ham in its full leg format. However, it is very convenient when a large amount of ham is going to be served in a very short space of time, for example, at an event -weddings, communions, parties...- or simply, for hospitality.

If you want to read more about ham deboning , do not hesitate to visit our blog.

Frequently Asked Questions When Buying Boneless Ibérico Ham

How should I store my boneless ham once it has been opened?

The ideal way to store boneless ham once opened is to vacuum seal it to prevent oxidation. Always keep it at a constant temperature, in a cool, dry place away from light. The best option is to store it in the refrigerator.
If you don’t have a vacuum sealer at home, you can wrap it tightly in plastic wrap, but keep in mind it’s not advisable to leave it for too long without consuming it.

What is the best way to slice boneless ham – with a machine or by hand with a knife?

Boneless ham is intended to be sliced using a machine. To obtain good slices, we recommend keeping the ham at a very low temperature, almost frozen. This way, the friction from the slicer won’t heat up and damage the slices.
Slicing boneless ham by hand with a knife is not easy. There are some ham holders made for this purpose, but it’s not common.

If you’d like to learn more about boneless ham, feel free to visit our blog.

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