Boned Centers

Enjoy the best boneless Iberian ham

When you buy a boneless ham, a “problem” may appear, so to speak.

You don't see the morphology of the piece.

The hoof and bone disappear. Goodbye to the characteristic shape and structure of Iberian ham.

Any trained person will have no problem identifying the quality of boneless ham at a quick glance, but if you are inexperienced you may be fooled.

Don't be tempted by the low prices of some boneless meats.

What ham do you think they have deboned and packaged if they are selling it at a bargain price? The best? Never.

At Don Ibérico we are a traditional, family-run business. Our products are handcrafted.

You may find a cheaper boneless ham, but not a better one. Why?

We select the best pieces

It all starts with the selection of the animal.

We select those that meet the most demanding quality standards. We raise them with the utmost care. In freedom. Using a diet of acorns.

And that makes all the difference when you put a slice in your mouth, regardless of whether the ham is boneless or not.

We remove the bone carefully

Knife in hand, we remove the bones so that you can make the most of the ham.

We do it with the minimum cuts so as not to damage the piece. We are professionals, we know the morphology of the animal like the back of our hand.

We vacuum pack the piece

To preserve all its freshness, we package the ham immediately.

You will receive boneless, vacuum-packed Iberian ham in the comfort of your home. We ensure maximum freshness.

We ship at no extra cost

The price you see on the screen is the final price of the product. We include VAT and shipping to the Iberian Peninsula so that you do not have any surprises when completing your order.

Simple and without surprises, that's how we are at Don Ibérico.

What type of boneless Iberian ham do we recommend you buy?

We offer you three options.

Boneless acorn-fed Iberian ham

The jewel of our company, boneless and vacuum-packed.

A 100% Iberian breed ham from Guijuelo.

Raised in freedom and fed only on acorns.

Slowly dried in the peculiar climate of Salamanca.

This is our black label boneless ham.

Every bite of this ham is a tribute to a job well done: subtlety, nuances, refinement... But a bite is worth a thousand words. Try it, you won't be disappointed.

75% Iberian acorn-fed boneless ham

100% Iberian mother and 50% Iberian father give rise to this magnificent ham with a red label.

Neither better nor worse than the previous one, just different.

With more fat infiltrated into the meat. The classic marbling of the Iberian ham is very present in this boneless piece.

And with greater use than 100% Iberian.

The taste? Excellent. Although somewhat less intense than the previous one.

Boneless Iberian field bait ham

The boneless pieces of free-range pigs reduce the Iberian percentage to 50% (100% Iberian mother, Duroc father).

They offer excellent yield and have intense marbling in the meat. The green label is a must, assuring their breed and upbringing.

It has an intense flavour. You will appreciate nuances coming from its mixed diet based on natural resources (grass, acorns, etc.) and cereal and legume feed.

Iberian ham from free-range pigs stands out for its excellent quality-price ratio. Excellent pieces, from Guijuelo, at a reasonable price.

Tips for cutting and preserving our Iberian pieces

The best product deserves the best treatment. Follow these tips for cutting and preserving.

Cut the boneless ham

Although we haveSliced ​​Iberian ham with a knifeMany customers prefer to cut it themselves to consume it instantly, with maximum freshness.

You can do it in two ways:

Machine

Our boneless ham pieces adapt perfectly to any type of slicing machine, both industrial and domestic.

Remove the plastic from the vacuum packaging and secure the piece for safe cutting.

The thickness? To taste, but you will appreciate the details better if you cut it into thin slices.

By hand

Today there areham holders for boneless hamthat offer great service when it comes to cutting.

Of course, our pieces are perfectly suited to them. Just make sure to secure the ham well and use a sharp knife to make a clean cut.

Cutting it by hand without support is not the best option. Avoid it as much as possible.

Storing boneless Iberian ham

The point that most worries our boneless buyers: what to do after opening the piece?

First, maintain the natural preservatives that each ham offers us:the fat and skin.

If you are not going to eat it for a few days, you can spread the cut area with the ham's own fat.

But for its conservation there arethree essential elements:

- Temperature.

- Humidity.

- Light.

It is necessary to preserve it in a placedark, dry, ventilated and cool(not cold). And no, the fridge is not the best option. These conditions describe a good pantry, like those of the past.

What to do if you don't have those conditions?

Try to store it in a cool area. This can be a small kitchen cupboard or a secluded room with ventilation to the outside that acts as a pantry.

If you live in a hot area or you bought it in the middle of summer, you will have no choice but to use the fridge. Put it in the coolest part: the vegetable drawer.

Although the best conservation trick is…cut a little every day.

If you eat Iberian ham every day, you will not only have iron health, but you will also ensure that the boneless piece of ham is kept in perfect condition, even if it is only for a short time!

Are you going to go a long time without eating it?Vacuum pack it.