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Jamon Iberico Ham by Covap-Boneless

Whole Boneless Iberico Ham 7-9 Lbs.

Easy to slice and enjoy
Incomparable aroma and taste.
Made by Covap in Andalusia
Aged for more than 24 months
Covap is the number one producer of Iberico Ham and Bellota in the World.
You will earn 4750 Points for buying this product



Iberico ham is the masterpiece of ham in the entire World. This boneless ham results easier to cut with an even marbling and succulent texture. As all Jamon Iberico, comes from black native pigs, that's why is often called Pata Negra, which means "black leg". These Spanish pigs are only fed with a controlled and high quality grain diet and the meat is cured in the mountain air for at least 24 months. Because of all this special conditions, Spanish Iberico ham is so natural and special. Nothing else is added, and its flavor is exquisite and delicate with a mild saltiness touch. Enjoy it now in this format easy to cut with practically no waste of meat and slice it in very thin slices at room temperature. Just add it a good piece of bread and a glass of red wine and then you will enjoy one of the biggest pleasures on earth. Nothing like Spanish ham. All our Iberico hams have been aged for at least 24 months, have USDA inspection and have the black hoof clipped to conform to USDA legislation.
NOTE: The size of this item may vary considerably based on the size of the pork. The actual size of these hams is 7-9 Lbs.

Additional Info

Additional Info

Weight 9.0000
Producer COVAP
Style Boneless
Cut Jamon (leg)
Perishable Yes
Nutricional Information Iberico ham is rich in oleic acid, high quality proteins, vitamins, iron, potassium and phosphorus. Only 4% fat content and 50% monounsaturated fats. Cardio-friendly, helps lowering bad cholesterol. Lighter than other cured meats and healthier.


Nice, but I prefer the bone in Iberico.Review by Rosi
I was tempted to try the boneless Iberico because seemed easier to cut. And it really is but... the flavor. I find it sweeter than bone in. I like it but I keep attached to the traditional Iberico bone in. (Posted on 11/4/2014)

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