How much does a whole ham weigh? And a shoulder?

A whole ham weighs between 7 and 9 kg, and a shoulder between 4 and 6 kg. On the product page you choose the weight, in half-kilo steps, and one of our specialists selects a piece of that weight.

How much of a whole piece can you actually eat?

A ham yields around half its weight in sliced meat; a shoulder a little less, close to 40%. The rest is bone, rind and trimmed fat. That's normal in a quality piece: the fat marbled through the meat is a sign of good curing.

How is the price of a whole piece worked out?

You choose the weight and pay the price you see, VAT included: it's a fixed price for that weight. If the piece we select for you weighs slightly more or slightly less, we don't charge you or refund the difference. The price per kilo shown on the product page is that price divided by the weight you chose.

Can I choose how cured it is?

Yes. You can tell us whether you prefer it more tender, medium or more cured, and one of our specialists will select the piece that best suits your taste.

What's the difference between ham and shoulder?

Ham is the pig's hind leg and shoulder is the front leg. The shoulder is smaller (4 to 6 kg, compared with 7 to 9 kg for a ham), cures for less time and has a more intense flavour; the ham gives larger slices, more nuance and a little more usable meat. That's why the shoulder costs less per kilo. It isn't worse: it's a different piece.

Which suits me best: whole, boneless or sliced?

Whole, if you enjoy carving, have a ham stand and are feeding plenty of people: it lasts for weeks. Boneless, if you want the same quality without the technique: you can cut it with a knife or a slicer, it fits in the fridge and every gram of it is edible. Sliced, in 100 g vacuum packs, if you just want to open and serve. If you're not sure, call us and we'll advise you.

Do you start with the hoof facing up or down?

Both ways are fine; it depends on how long it's going to last. If you'll eat it within one to three days, put it hoof up and start with the maza, the widest and juiciest part. If it's going to last for weeks, put it hoof down and start with the babilla, the part that dries out first.

How should I store a whole piece?

In a cool, dry, well-ventilated place, hanging or on a ham stand. Once started, cover the cut surface with its own fat and a cotton cloth. Avoid airtight plastic and, if you can, the fridge.

How long does a ham last once started?

About a month, no problem; it keeps longer too, but the longer it's been started, the more the cut surface will dry out. What makes it last longest is cutting only what you're going to eat and covering the cut with its own fat each time. If it's going to last for weeks, start it from the babilla.

Can I have it boned and sliced?

Yes. In our Barcelona workshop we bone and slice the piece and deliver it to you vacuum-packed, ready to enjoy with no fuss.

Where do you ship to, and how quickly?

We ship to all of mainland Spain and to much of Europe. On the mainland, delivery usually takes 24/48 working hours; for the rest of Europe, the time depends on each destination. We prepare and protect every order in our workshop.

100% Iberico Acorn-Fed Shoulder

Name: 100% Iberico Acorn-Fed Shoulder
Brand: Castanoble
SKU: 0459
Price: 195 EUR
Availability: InStock

Product reference: 0459

Precinto negro de la Norma de Calidad del Ibérico

Choose the weight of your piece

How do you like it cured? (our specialist will choose your piece)

Choose how cured you like it and we'll select the piece that best suits your taste.

From€195.00€39.00/kg · VAT included

Secure payment:

Delivery to mainland Spain within 24–48 hours from €7.90 · free delivery on orders from €100

14 days to change your mind · see conditions

Choose the weight of your piece

How do you like it cured? (our specialist will choose your piece)

Choose how cured you like it and we'll select the piece that best suits your taste.

From€195.00€39.00/kg · VAT included

Secure payment:

Delivery to mainland Spain within 24–48 hours from €7.90 · free delivery on orders from €100

14 days to change your mind · see conditions

To receive your order before Christmas Eve in mainland Spain, please order no later than Friday 18 December. Other areas and dates (in Spanish)

Ingredients: Pork shoulder, salt, sugar, acidity regulator (E-331iii) and preservatives (E-252, E-250).

Allergens: Contains none of the allergens subject to mandatory declaration under Regulation (EU) No 1169/2011. Contains no genetically modified (GMO) ingredients as defined in Regulations (EC) No 1829/2003 and No 1830/2003.

View nutrition information

Complete your piece

To keep it at home and carve it well.

The shoulder is the pig's front leg, and this one is of the very highest quality: 100 % Iberico acorn-fed, from 100 % Iberico breed pigs finished during the montanera on acorns in the dehesas of south-west Spain. It carries the black label of the Iberico Quality Standard and may be called «Pata Negra».

Description

We cure it for more than 24 months in our curing house in Castilla y León, using the same process as for ham: just the right amount of salt, shaping by hand and long months in natural drying rooms and the cellar. Compared with ham it is smaller and more intense in flavour, and its price per kilo is lower.

It is the best choice when there are only a few of you at home or when it will be eaten slowly: you finish it while it is still at its best. You choose the weight, from 4 to 6 kg, and the degree of curing; around 40 % of a shoulder's weight is yielded as slices. We can also bone and slice it for you in our workshop.

How it arrives and how to serve it

How it arrives: whole, bone-in, with its rind, just as it leaves the curing house. It is the format that keeps longest once started (the bone itself protects the meat) and the only one that lets you carve it to order and eat it freshly cut, which is when each slice is at its best.

You will need a ham stand and a long, flexible knife; if you don't have them, you'll find them in the Accessories section. Store it in a cool, dry place and, once started, cover the cut surface with its own fat.

Specifications

Breed: 100% Iberico
Feeding: Final fattening during the montanera, feeding on acorns from holm oaks and cork oaks.
Curing: +24 meses
Origin: Spain
Brand: CASTANOBLE
Presentation: Wrapped in protective greaseproof paper. Cotton sleeve. Decorative netting. Cardboard box with a carrying handle.

Ingredients and nutrition information

Ingredients: Pork shoulder, salt, sugar, acidity regulator (E-331iii) and preservatives (E-252, E-250).
Allergens: Contains none of the allergens subject to mandatory declaration under Regulation (EU) No 1169/2011. Contains no genetically modified (GMO) ingredients as defined in Regulations (EC) No 1829/2003 and No 1830/2003.
Nutrition information (per 100 g): Energy 1714 kJ / 413 kcal. Fat 33 g, of which saturates 10 g. Carbohydrate 0 g, of which sugars 0 g. Protein 29 g. Salt 5.1 g.

Storage and serving

Storage: Keep in a cool dry place. Product subject to loss from drying.

Shipping, returns and guarantee

Carefully packed, promptly delivered

We prepare and carefully pack your order in our workshop. Delivery to mainland Spain takes 24–48 working hours, with free delivery on orders of €100 or more. Delivery times elsewhere in Europe vary by destination.

Your piece travels in its own Castanoble-branded cardboard box with a carrying handle: it's easy to carry and is delivered as it is, with no extra wrapping. Inside, it is protected by greaseproof paper, a cotton sleeve and decorative netting.

Castanoble cardboard box with a handle in which the whole piece travels

Castanoble guarantee

If anything doesn't arrive as it should, contact us within 72 hours with a photo and we'll put it right with a replacement or a refund. A personal service, person to person. Your statutory guarantee remains unaffected after that period.

Returns (14 days)

If you change your mind, you have 14 days to exercise your right of withdrawal, provided you have not started cutting the piece. Opening the box or wrapping to inspect it does not affect that right. Once you have started cutting it, it cannot be returned simply because you have changed your mind, for hygiene and food-safety reasons (art. 103.e of the Spanish Consumer Law). Your guarantee covering the product's quality and condition remains fully in force.

Frequently asked questions

How much does a whole ham weigh? And a shoulder?: A whole ham weighs between 7 and 9 kg, and a shoulder between 4 and 6 kg. On the product page you choose the weight, in half-kilo steps, and one of our specialists selects a piece of that weight.
How much of a whole piece can you actually eat?: A ham yields around half its weight in sliced meat; a shoulder a little less, close to 40%. The rest is bone, rind and trimmed fat. That's normal in a quality piece: the fat marbled through the meat is a sign of good curing.
How is the price of a whole piece worked out?: You choose the weight and pay the price you see, VAT included: it's a fixed price for that weight. If the piece we select for you weighs slightly more or slightly less, we don't charge you or refund the difference. The price per kilo shown on the product page is that price divided by the weight you chose.
Can I choose how cured it is?: Yes. You can tell us whether you prefer it more tender, medium or more cured, and one of our specialists will select the piece that best suits your taste.
What's the difference between ham and shoulder?: Ham is the pig's hind leg and shoulder is the front leg. The shoulder is smaller (4 to 6 kg, compared with 7 to 9 kg for a ham), cures for less time and has a more intense flavour; the ham gives larger slices, more nuance and a little more usable meat. That's why the shoulder costs less per kilo. It isn't worse: it's a different piece.
Which suits me best: whole, boneless or sliced?: Whole, if you enjoy carving, have a ham stand and are feeding plenty of people: it lasts for weeks. Boneless, if you want the same quality without the technique: you can cut it with a knife or a slicer, it fits in the fridge and every gram of it is edible. Sliced, in 100 g vacuum packs, if you just want to open and serve. If you're not sure, call us and we'll advise you.
Do you start with the hoof facing up or down?: Both ways are fine; it depends on how long it's going to last. If you'll eat it within one to three days, put it hoof up and start with the maza, the widest and juiciest part. If it's going to last for weeks, put it hoof down and start with the babilla, the part that dries out first.
How should I store a whole piece?: In a cool, dry, well-ventilated place, hanging or on a ham stand. Once started, cover the cut surface with its own fat and a cotton cloth. Avoid airtight plastic and, if you can, the fridge.
How long does a ham last once started?: About a month, no problem; it keeps longer too, but the longer it's been started, the more the cut surface will dry out. What makes it last longest is cutting only what you're going to eat and covering the cut with its own fat each time. If it's going to last for weeks, start it from the babilla.
Can I have it boned and sliced?: Yes. In our Barcelona workshop we bone and slice the piece and deliver it to you vacuum-packed, ready to enjoy with no fuss.
Where do you ship to, and how quickly?: We ship to all of mainland Spain and to much of Europe. On the mainland, delivery usually takes 24/48 working hours; for the rest of Europe, the time depends on each destination. We prepare and protect every order in our workshop.