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The boneless Iberian ham is one of the possible formats when it comes to consuming a ham, it is presented in vacuum-packed pieces, without bone or waste, totally clean and consumable in its entirety. This is the result of removing the bone from a whole piece of ham. Opting to buy a boneless Iberian ham is a great option for those consumers who do not have the skill to cut a whole ham, with bone, as cutting a piece of boneless ham is much easier, all you need is a board and a sharp knife. Another option for those who prefer an easy and comfortable format is the knife cut ham.
One of the main advantages of boneless Iberian ham or boneless Iberian shoulder ham, in addition to the simplicity of slicing it as mentioned above, is that it has minimal waste. A complete piece of ham, with bone, has between 40 and 50% of waste, as it is necessary to remove the rind, fat and bone, while a boneless ham is completely clean, with the rind, excess fat and bone removed.
This, together with the boning process, means that the price/kg of a boneless Iberian ham is higher than that of a bone-in piece of Iberian ham, but in proportion, the price/kg of meat to be enjoyed would be very similar.
Therefore, whether to opt for a boneless or whole Iberian ham will depend on your skill when cutting ham, as well as your preference when it comes to preserving it. To preserve a ham on the bone, you will need a ham holder and a cool, dry place, while to preserve a boneless ham, a refrigerator is sufficient.
Boneless ham should be kept in the refrigerator while it is vacuum-packed, and care should be taken with the plastic, avoiding knocks, as this could damage the packaging and cause a loss of vacuum. If the plastic packaging is punctured, it must be removed immediately and the product must be consumed.
When you want to start consuming the boneless ham, first of all, you should remove and discard the plastic vacuum packaging, then we recommend that you cut the quantity of ham you wish to consume at that moment and store the rest of the boneless piece in the fridge wrapped in plastic wrap immediately afterwards, so that the product does not suffer recurring temperature changes.
Cutting a boneless ham is very simple, all you need is a cutting board and a sharp knife. For greater ease, as we mentioned earlier, we recommend that you cut the piece cold, so that the product will be cooler and less slippery, which will greatly facilitate the cutting of boneless ham.
Once you have cut the quantity you wish to consume at that moment, we recommend that you store the rest of the piece in the fridge wrapped in film immediately afterwards, so that the product does not suffer any temperature changes.
As for the cut boneless ham, we recommend that you leave it to cool to the right temperature before consumption, as if it is consumed at refrigerator temperature, you will not be able to appreciate the full flavour and creaminess of the product.
Our boneless Iberian hams, for easier preservation and consumption, once boned, are split and vacuum-packed in portions of between 1.2 and 1.5 kg approximately.
It should be noted, as we have already mentioned in previous paragraphs, that a complete piece of ham, with bone, has between 40 and 50% of waste, since it is necessary to remove rind, fat and bone, while a boneless ham is completely clean, the rind, excess fat and bone have been removed.
This, together with the boning work, means that the price/kg of a boneless Iberian ham is higher than that of a bone-in piece of Iberian ham, but in proportion, the price/kg of meat to be enjoyed would be very similar.
