- -30%
Semi-Cured Sheep Cheese MANCHEGO D.O.P. "El Galán" *Certified* THE BEST PRICE ON THE MARKET
PriceBase price €19.94 -20%
15.
95€
- -20%
PACENENT
Premium signature shoulder ham 100% Black Label Gran Reserva Centenary Origin Huelva + surprise gift
95.
00€
€135.71
VAT included
Premium Signature Shoulder Ham 100% Black Label Gran Reserva Centenary made by Consorcio De J. (Black Layer and 959 Real Ibérico). This signature shoulder ham has been cured for more than 24 months; it is an out-of-standard Iberian piece but similar to a black seal one at a much lower price. Guaranteed 100% quality!
Shipping
Weight and yield by format
The quantity you receive depends on the format and how the weight is stated on the product page:
- Whole piece prepared to order: if you choose deboning or slicing for a piece whose stated weight refers to its weight before preparation, the approximate yield is 40–60% for deboning and 30–45% for slicing. For example, a whole 5 kg piece may provide approximately 2–3 kg of boneless product or 1.5–2.25 kg of sliced product.
- Product sold boneless: when the product page states the boneless net weight, this is the reference weight for your purchase. If you buy it unsliced, you should not deduct whole-piece yield percentages. If you request machine slicing, the cutting process results in an approximate weight loss of 10–15% of the boneless weight. For example, a boneless 2 kg piece provides approximately 1.7–1.8 kg of sliced product.
- Product already sliced in individual packs or multipacks: you will receive the quantity corresponding to the number of packs and the net weight stated on the product page. You should not deduct any additional weight loss from this quantity.
Yields and weight losses are estimates and vary depending on the piece, the proportion of bone and fat, and the cutting method. Where diced pieces and bones are included, they do not form part of the estimated sliced weight. Always check the format, weight and contents of your selected option.
How to store products
Whole ham and pork shoulder
Keep the piece in a cool, dry place protected from direct light. The ideal temperature is between 15 and 20 ºC.
Once you begin slicing, cover the exposed area with a thin layer of the ham's own fat and protect it with cling film or a clean cotton cloth.
It is recommended to consume the piece within approximately 30 to 45 days after beginning to cut it.
Sliced ham and pork shoulder
Keep the packs refrigerated between 2 and 8 ºC until ready to eat.
To best enjoy their aroma, flavour and texture, remove the pack from the fridge 20 to 30 minutes before serving.
Once opened, consume it preferably on the same day and avoid exposing it to heat, direct light or sudden temperature changes.
Cured meats
Store cured meats in a cool, dry and well ventilated place, away from moisture and direct sunlight.
If the product is vacuum-packed, keep it refrigerated and open it a few minutes before consuming so it can recover its full aroma.
After opening, wrap it in food-grade paper or keep it in an airtight container in the fridge.
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Don't hesitate to buy this wonderful Gran Reserva Centenary shoulder ham from Consorcio De J. It is an out-of-standard Iberian piece, what is known as "signature", meaning the manufacturer releases a certain number of pieces outside the regulations of its own accord (to reduce costs or for other reasons), but the origin is similar to a black seal one at a much lower price.
Cured in the province of Huelva for more than 24 months, we have an extraordinary-quality product, with the characteristic flavour of Jabugo, lingering on the palate and at a truly spectacular price.
We guarantee the 100% any problem with these shoulder hams (provided they are handled correctly, properly started
Premium Signature Shoulder Ham 100% Black Label Gran Reserva Centenary made by Consorcio De J. (Black Layer and 959 Real Ibérico). This signature shoulder ham has been cured for more than 24 months; it is an out-of-standard Iberian piece but similar to a black seal one at a much lower price. Guaranteed 100% quality!