7B PREMIUM® BONELESS

Cebo de Campo 50% Ibérico Shoulder Ham Boneless

The authentic character of Iberian shoulder ham in a convenient boneless format

Our 7B PREMIUM® Cebo de Campo 50% Ibérico Shoulder Ham is carefully boned from the same whole shoulder we sell with the bone.

It is made from 50% Iberian-breed pork, raised in an extensive outdoor system and fed with cereals and other authorised feed, with access to outdoor resources. The shoulder is then traditionally salted and naturally cured in Salamanca for more than 20 months.

The result is an authentic Spanish Iberian shoulder ham in a convenient boneless format, ready to slice and enjoy.

What does “Cebo de Campo 50% Ibérico” mean?

Cebo de Campo refers to the feeding and rearing system of the animal. The pigs may have access to outdoor and countryside resources and are fed with feed based mainly on cereals and legumes.

50% Ibérico refers to the genetic Iberian breed percentage of the animal. This is different from Bellota 100% Ibérico, the category associated with the legally protected term “Pata Negra”. Our 7B PREMIUM® shoulder belongs to the Cebo de Campo 50% Ibérico category.

More than 20 months of natural curing

Time is an essential part of the character of an Iberian shoulder ham. Our 7B PREMIUM® shoulder is cured for more than 20 months in natural drying and curing conditions in Salamanca.

The gradual loss of moisture allows the meat to develop its characteristic texture, aroma and flavour.

We do not try to replace time with accelerated processes. The curing process is allowed to develop progressively until the piece reaches its appropriate point.

From Salamanca & Boneless Format

The shoulder is traditionally produced and cured in Salamanca, one of Spain's historic regions for Iberian pork and cured products. At 7 Bellotas®, we work on a small scale and select each piece individually.

Boneless preparation makes the shoulder easier to handle while retaining the character of the original piece. The bone is carefully removed and the shoulder is prepared as a whole piece, making it practical for:

• home slicing
• gourmet sandwiches
• Iberian charcuterie boards
• tapas and appetisers
• restaurants and professional kitchens
• everyday enjoyment without the handling of a bone-in shoulder

The boneless piece is vacuum packed to help preserve the product during transport and storage.

Tasting Profile

• ▪ Appearance: Deep red meat with naturally distributed fat.
• ▪ Aroma: Clean Iberian character with notes developed during the slow curing process.
• ▪ Texture: Firm but pleasant, with the characteristic softness and succulence associated with properly cured Iberian shoulder.
• ▪ Flavour: Balanced and persistent, with the cured meat remaining at the centre of the tasting experience.

How should you serve it?

For the best tasting experience, allow the product to come close to room temperature before serving. Slice it thinly and serve on its own or as part of an Iberian charcuterie board. It also works particularly well with crusty bread, mild cheeses and other traditional Spanish appetisers.

Open. Bring to temperature. Slice. Enjoy.

Product Information

7B PREMIUM® — At 7 Bellotas®, we believe that a good Iberian product starts with appropriate raw material and continues with careful curing.

Our 7B PREMIUM® Cebo de Campo 50% Ibérico Shoulder Ham combines Iberian pork, traditional preparation, more than 20 months of curing and the convenience of a boneless whole piece.

7B PREMIUM® — Iberian shoulder ham, naturally cured in Salamanca area.