Jamón Ibérico boneless

boneless ham. V-cut center boneless ham. V-cut center 2
Jamón Ibérico boneless

Boneless Reserve Ham. Court in V. Alpujarras. Grenade

Jamones de Juviles - Alpujarra - Granada
DESHUESADO_JBND_5-5,5kg
€105.00 €20.00/kg
The Boneless Ham Reserva Alpujarra is a ham naturally cured for more than 16 months at an altitude of 1250 meters in the Sierra Nevada. Certified by the Alpujarra, it contains only ham and sea salt, without additives or preservatives. Ideal for low-salt diets and produced in an artisanal way.
Centro Jamón Cebo Campo 50% Ibérico Centro Jamón Cebo Campo 50% Ibérico 2
Jamón Ibérico boneless

Centro Jamón Cebo Campo 50% Ibérico San Ingelmo - Salamanca

Jamones y Embutidos San Ingelmo. Sierra de Béjar y Candelario
DESH_JICC_SIG
2.5-3kgs 4.5-4.75 Kg 4.75-5kg
€139.90 €50.87/kg
Centro de Jamón Cebo Campo 50% Ibérico San Ingelmo in Salamanca. It is delivered boned and polished into vacuum pieces, ready to be cut with a slicing machine. It is recommended to keep it at a low temperature, close to 0º, when slicing it to prevent the slices from sticking to the machine. It comes from the family farm of Jamones San Ingelmo.
Boneless Alpujarra Ham Boneless Alpujarra Ham 2
Jamón Ibérico boneless

Ham I.G.P. Trévelez Red Label. Clean and polished.

Jamones de Juviles - Alpujarra - Granada
DESHUESADO_JBRL_5-5,5kg
€115.00 €21.90/kg
Iberian ham center
Jamón Ibérico boneless

Boneless Cebo Ham Field 50% Iberian Melquiades - Zamora

Jamones ibéricos Melquiades Rodríguez - Zamora
DESH_JICC_MELQ
5.5-6kg
€279.00 €48.52/kg
50% ibérico high quality field cebo ham, deboned and polished on both sides, guaranteeing 100% utilization. This ham is sent directly to the customer's home from the drying room and has the quality certification of CERTICAR, guaranteeing compliance with the regulations of the ibérico. For machine cutting, it is recommended to keep it at a temperature...
Iberian Ham Center
Jamón Ibérico boneless

Cebo Ham Center 50% Iberian Melquiades - Zamora

Jamones ibéricos Melquiades Rodríguez - Zamora
DESH_JIC_MELQ_50%
5-5.5kg 5.5-6kg
€244.50 €46.57/kg
Centro de Jamón de Cebo 50% ibérico high quality from the Melquiades Rodríguez family. This ham is cured in Salamanca and sent to your home after being boneless and vacuum-packed. An excellent quality product with 100% utilization.
Bellota boneless ham center
Jamón Ibérico boneless

Bellota boneless ham center 50% Iberian Melquiades

Jamones ibéricos Melquiades Rodríguez - Zamora
DESHU_JIB_50_MELQ_5-5,5kg
€385.00 €73.33/kg
Center of 50% Iberian acorn-fed boneless ham, Iberian Breed, with 24 months of certified curing, without bacon or rind and vacuum-packed.
Jamón de Bellota 100% Ibérico San Ingelmo Boneless. Pata Negra
Jamón Ibérico boneless

Jamón de Bellota 100% Ibérico San Ingelmo Boneless. Pata Negra

Jamones y Embutidos San Ingelmo. Sierra de Béjar y Candelario
DESH_JIB_100%_SIG_3,5-4KG
€329.90 €87.97/kg
The 100% Jamón de Bellota Ibérico Deshuesado San Ingelmo, an authentic Pata Negra, comes from purebred pigs raised in freedom in the Salamanca pastures of Valdelazarza and Navalcuervo, where they feed on acorns during the montanera. Its intense flavour, fresh aromas and low fat infiltration make it a gastronomic jewel, handcrafted by the Ingelmo family...
copy of Jamón de Bellota 50% Ibérico San Ingelmo - Jamón Ibérico de bellota - - 1
Jamón Ibérico boneless

Jamón de Bellota 50% Ibérico Boneless. San Ingelmo

Jamones y Embutidos San Ingelmo. Sierra de Béjar y Candelario
DESH_JIB_50%_SIG_4-4,5KG
€279.90 €65.86/kg
The bellota 50% Boneless Ham Ibérico San Ingelmo is made in an artisanal way with pigs raised in freedom in the pastures of Salamanca, fed on acorns during the montanera. Its intense and balanced flavor reflects the tradition of the Ingelmo family, which sends each piece directly from its natural drying rooms.
Red Label Ham Red Label Ham 2
Unavailable
Jamón Ibérico boneless

Boneless Ham Red Label - Julián del Águila, Salamanca

Jamones ibéricos Julián del Águila
JER_DESH_JdA_4-5kgs
€219.90 €48.87/kg
Julián del Águila's Red Label Ham is an unusual product. It is boned, vacuum-packed.
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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 about Jamón Ibérico boneless

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.
Iberian Ham

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