Boneless Pieces

Boneless ham pieces are ideal for convenient storage or for keeping vacuum-packed to extend their shelf life.

Whether you are looking for a boneless or a whole piece, you will find it at Enrique Tomás. Our boneless catalog features six half-pieces: Gran Reserva, Cebo Ibérico, or Bellota Ibérico shoulder (paleta), as well as Gran Reserva, Cebo Ibérico, or Bellota Ibérico ham (jamón).

Each piece weighs approximately 1.7–1.8 net kilograms, though please note that the weight may vary slightly depending on the size of the original leg or shoulder.

Cebo de Campo Ibérico Ham (50% Ibérico Breed)

The 50% Ibérico Breed Cebo de Campo Ham is a unique category of Ibérico ham offered at Enrique Tomás. Like all our products, it stands out for its high quality, meticulous selection process, and an exceptional flavor that will let you enjoy ham like never before.

While retaining all the beloved characteristics of our traditional Jamón Ibérico de Cebo, the pigs selected for Cebo de Campo undergo a controlled three-stage feeding process: feed and grains, a free-range phase with natural wild grazing, and a final fattening stage again with feed and grains.

You can identify our Cebo de Campo Ibérico products by the signature Enrique Tomás seal along with the green label. Treat yourself to the unique taste of this range—formerly known as recebo, now rebranded as Cebo de Campo—resulting in an unmatchable culinary masterpiece.

What is ham (jamón) and how is it made?

A ham (jamón) is the result of salt-curing the hind leg of a pig. Depending on the breed and diet of the pig, the curing time and final flavor profile vary substantially.

Due to the large amount of meat on a single leg, you will experience different flavors throughout the cut: the maza (main cushion) is the tenderest part, the contramaza (rump) is the most flavorful, and the meat becomes richer and more intense as you approach the bone.

Once the leg is ready, the first step is preparing it for salting. The master cureman makes a V-shaped cut on the rind and decides how much external fat to leave.

The more fat it retains, the less salt it absorbs, resulting in a sweeter taste. After this initial preparation, the leg is buried in salt for an average of two weeks. If the master cureman decides to extend this period, the ham will develop a richer, more robust flavor. From that moment on, depending on the type of ham, the characteristics of the leg, and the intended flavor profile, it hangs in the drying cellar until it reaches peak ripeness for consumption.

Nutritional Information (per 100g of product):

• Energetic Value (KJ/kcal): 1261KJ / 303kcal
• Fat: 19.2g
• of which saturated fatty acids: 7.81g
• Carbohydrates: 0.1g
• of which sugars: <0.1g
• Proteins: 32.3g
• Salt: 4.86g

Non-GMO (Genetically Modified Organisms Free)

Keep refrigerated between 0 - 5ºC. Necessary to maintain the organoleptic and microbiological qualities of the product.

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