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HSJ Boneless Shoulder
Boneless Shoulders - Shoulder Centers
Boneless Iberico Shoulder & Boneless Signature Shoulder & Serrano Shoulder Boneless Gran Reserva.
The boneless Shoulders selected by HsjGourmet are Shoulders of the highest quality, made in a completely traditional way, with a prolonged natural curing from 12 to 18 months in the case of the Gran Reserva serrano Shoulder, up to 36 months for the Iberian Shoulder and our boneless author. In this way we manage to facilitate its handling and use. Our Shoulders come from Duroc pigs with 100% racial purity and Iberian pigs with a racial purity between 50% and 75%. They are raised on farms through an intensive diet, based on natural and top quality feed from birth to slaughter.
Our boneless Shoulder are presented in a whole piece vacuum-packed or, if you wish, divided in the center into two vacuum-packed parts, completely clean of skin and bone, exclusively the meat. They are suitable for use in the kitchen or for machine cutting due to the ease of handling the piece.
Our HsjGourmet selection department classifies each of these pieces by hand, so that you can buy them in our online store and thus enjoy the best flavor, aroma and just the right point of curing.
They are Shoulders with an ancestral elaboration and curing in this way you will enjoy a quality and a unique and artisan product.
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Serrano Boneless Shoulder - Iberian Boneless Shoulder Selection HsjGourmet
The HSJ Boneless Shoulder is a Shoulder that has had the central bone removed. This makes it easier to cut and prepare in the kitchen, and it can also be more convenient to serve on plates and as a lid.
HsjGourmet works with three types of boneless shoulders, such as the Iberian shoulder, the Serrana shoulder and the Autor Matanza familiar shoulder. Some boneless shoulders can be cured for months or even years, giving them a distinctive flavor and texture.
It is important to take into account when selecting HSJ Boneless Shoulder, that you choose high-quality boneless Shoulders from a reliable supplier such as HsjGourmet to ensure that you are getting a quality product.
The boneless Iberian Shoulder is a variety of shoulder that is made from the front leg of the Iberian pig. Unlike the traditional Iberian shoulder, which is served bone-in and skin-on, the boneless Iberian shoulder is boneless and thinly sliced.
This type of shoulder is obtained from Iberian pigs raised in freedom in meadows of holm oaks and cork oaks in Spain. The diet of these pigs is based on a diet rich in acorns and other nuts, which gives them a unique flavor and aroma.
The Boneless Serrano Shoulder is a variety of cured shoulder originating from Spain, which has been boned to facilitate its cutting and consumption. The mountain shoulder is made from the front legs of the pig and is cured for a period of several months, which gives it its characteristic flavor and aroma.
The process of making the boneless Serrano shoulder is similar to the traditional Serrano shoulder, but after curing, the bones are removed to facilitate cutting and consumption. It is important to highlight that the deboning process must be carried out by experts, since a precise technique is required to avoid damaging the meat.
The HSJ boneless shoulder can be eaten as an appetizer, in sandwiches, salads or main dishes, and is an excellent option for those who prefer to avoid the bones. In addition, the mountain shoulder is a source of protein and healthy fats, and is considered a staple in the Mediterranean diet.
