20 envelopes Benito Black Label Gourmet Selection Shoulder cut by knife

from Jamones Rivera

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  • The gold label on this shoulder indicates that the pigs have been raised with a diet based on the best quality feed and free-range pasture.
  • "It has a minimum curing process of 24 months to achieve the properties that make it a unique piece."
  • "They are slices that have a balance between texture, flavor and smell to make each slice a unique piece unique piece."
  • "They are slices that have a balance between texture, flavor and smell to make each slice a perfect perfect slice."
  • "The cut of this shoulder has been elaborated by hand so that it preserves its own characteristics as if it were cut at the moment it was sliced."
  • "The cut of this shoulder has been elaborated by hand so that it preserves the characteristics as if it were cut on the spot."
  • "It should be kept at a temperature between 4-10ºC and the package should be covered with cling film to preserve the natural fat of the ham keep the ham's natural fat."
  • "To enjoy the flavor and quality, it is best to remove the product from the refrigerator at least one hour before consumption."
  • "To enjoy the flavor and quality, it is best to remove the product from the refrigerator at least one hour before consumption before consumption."
  • "It contains 20 vacuum-packed packs of 100 grams each, so that when opened, the ham retains all its properties."
  • "It contains 20 vacuum-packed packs of 100 grams each, so that when opened, it retains all its properties maintain all the properties."
Jamones Rivera
No minimum order Shipping time: 48 - 72h

More information

20 sachets of 100 grams of Benito black label shoulder cut by hand and vacuum packed

This pack is composed of 20 sachets of 100 grams of hand-cut black label shoulder ham made from pigs fed on feed and free range and cured for a minimum of 20 months in the mountains of Andalusia.

This pack is composed of 20 sachets of 100 grams of hand-cut black label shoulder ham made from pigs fed on feed and free range and cured for a minimum of 20 months in the mountains of Andalusia

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Monday, 08 April 2019

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