Jamon Iberico de cebo de campo Benito boneless (Ham)

Jamón Ibérico de Cebo de Campo Benito – boneless Spanish cured ham, aged for 30+ months

Jamón Ibérico de Cebo de Campo Benito is a high-quality boneless Spanish cured ham made from Iberian pork and aged in Spain for more than 30 months. It is the same authentic Jamón Ibérico de Cebo de Campo, simply deboned and cut into convenient pieces, making the ham easier to store, slice and serve.

The long and slow curing process gives the ham a rich aroma, balanced flavour and the tender, juicy texture and long-lasting finish characteristic of Ibérico ham.

What makes Jamón Ibérico de Cebo de Campo special?

Cebo de Campo is a category of Ibérico ham indicating that the pigs are raised with access to outdoor areas, while their diet consists of feed and naturally available plant-based foods.

Iberian pigs are known for the natural distribution of fat within the meat. During the curing process, this fat creates the characteristic marbling, juiciness, tender texture and distinctive flavour associated with Ibérico ham.

Jamón Ibérico de Cebo de Campo Benito is an excellent choice for anyone looking for authentic Spanish Ibérico ham, while preferring a milder and more versatile flavour than the more intense Jamón Ibérico de Bellota.

Boneless ham – easy to slice and store

The boneless version is especially convenient for anyone who wants to enjoy high-quality Jamón Ibérico without having to carve a whole ham leg.

The ham is deboned and divided into pieces, which means:

• no special ham stand is required;
• easy to slice with a knife or meat slicer;
• convenient to store in the refrigerator;
• you can start with just one piece;
• less unusable product remains;
• ideal for home use, restaurants and preparing appetisers.

It is a practical way to enjoy authentic Jamón Ibérico without compromising on the traditional flavour and quality of the ham.

Taste and aroma

Aged for more than 30 months, Jamón Ibérico Benito offers a rich yet well-balanced flavour.

When sliced thinly, the ham reveals gentle saltiness, the aroma of matured meat and the long-lasting finish characteristic of Ibérico ham.

Before eating, we recommend allowing the ham to reach room temperature. As the natural fat softens slightly, the aroma, texture and full flavour profile of the Ibérico ham are revealed at their best.

How to serve boneless Jamón Ibérico

For the best experience, slice the ham into very thin slices. When using an electric or professional meat slicer, the boneless shape makes it easy to produce evenly sized slices.

Perfect for:

• Spanish tapas and appetiser platters;
• celebrations and parties;
• gourmet dinners;
• sandwiches and bruschetta;
• serving with olives, bread, tomatoes or fruit;
• as a gift for a lover of Spanish cuisine;
• enjoying on its own to fully appreciate the authentic flavour of Jamón Ibérico.

Authentic boneless Ibérico ham from Spain

If you are looking for a boneless Spanish cured ham that offers a step up from traditional Jamón Serrano, Jamón Ibérico de Cebo de Campo Benito is an excellent choice.

Iberian pork, traditional curing in Spain and more than 30 months of ageing give the ham a distinctive yet balanced flavour. The boneless format makes it considerably easier to enjoy – there is no need to buy a whole ham leg or use a special ham stand.

Cured boneless IBERIAN BREED pork ham, aged for at least 30 months – JAMÓN IBÉRICO DE CEBO DE CAMPO.

Country of origin: Spain

Producer: Benito

Product format: boneless ham, cut into pieces

Ageing: at least 30 months

Ingredients: Iberian pork ham, salt, preservatives: E250, E252.

Best before: see packaging.

Nutritional values per 100 g

Energy – 923 kJ / 219 kcal
Fat – 7.3 g
of which saturates – 2.49 g
Carbohydrates – 4 g
of which sugars – <0.05 g
Protein – 34.4 g
Salt – 4.65 g

Gluten-free. Lactose-free.