BONELESS IBERIAN ‘CEBO DE CAMPO’ SHOULDER NIETO MARTÍN 50%

Iberico Cebo shoulder from Nieto Martín, 50% Iberian breed, free-range, boneless and skinless. Conveniently prepared, boneless and with the outer fat trimmed off.

Price per kg – Minimum order quantity: 5 kg (2 pieces)

Maturation period: 24 to 36 months

Origin: Guijuelo (Salamanca)

Weight: 5 to 5.5 kg  

Nieto Martín’s boneless and skinless free-range Iberian shoulder, with 50% Iberian bloodline, combines the tradition of Iberian cured meat production in Guijuelo with the utmost convenience. They come from pigs with 50% Iberian bloodline, reared free-range and fed a mixture of cereals, selected feedstuffs and natural resources from the countryside, which gives the meat exceptional juiciness and a well-balanced flavour.

Following a slow and natural curing process in the cellars of Guijuelo, which can last between 30 and 42 months depending on the cut, the shoulder ham acquires a soft and creamy texture, deep aromas and an intense, nuanced flavour. The characteristic marbling, caused by the fat that has permeated the meat, ensures juiciness and a pleasant aftertaste on the palate, making it a highly prized choice amongst connoisseurs of Iberian products.

In the boneless and skinned version, the bone and outer fat are removed, meaning virtually the entire piece can be utilised. This facilitates both manual and machine slicing, optimises storage and proves particularly practical for restaurants, delicatessens, gourmet shops and consumers seeking convenience without compromising on quality.

Its intense reddish colour with burgundy hues, its delicate aroma and its balanced flavour make this foreshank an excellent choice for starters, Iberico ham platters, gourmet sandwiches or tastings paired with wines and mature cheeses.