Bellota 50% Iberian Ham Shoulder - Smooth flavour| Enrique Tomás ®

Bellota 50% Iberian Ham Shoulder - Smooth flavour

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Bellota 50% Iberian Ham Shoulder - Smooth flavour

€229.17

In this Paleta Bellota 100% iberica all the conditions come together to have a product of the highest quality. The masters of the soft ham have been making a kind and delicate product for centuries, at the height of any palate, from the least illustrated to the greatest specialists. To reach this level of quality it is essential to have a first class raw material. And this is the case. We start from an Iberian pig unique in the world, in this palette we will combine the incredible capacity of the Iberian race to infiltrate fat inside the muscle with the particular flavor that they give to the meat the 4 months of montanera in which the pig will have ingested tons of acorns. If in addition we add the degree of intensity in the flavor that the proximity to the bone provides to the palette we will obtain a product without equal. The mild flavor is ideal for the whole family and as a gift to give away.

Product details

Paleta de Bellota 50% Ibérica - Smooth flavour

It is well known that the curing process of a Jamón is more intense, the closer the flesh is to bone. In the case of the Paleta (Ham Shoulder), as it has less meat than the hindquarters of the pig, all the meat is closer to the bone, so in this wonderful piece you will not only find the wonderful flavours of acorn, but also the intensity of the healing of the shoulder paddle. And the culinary tradition of years and years of the best specialists in the world.

More details about this piece:

Net weight: 6.7 Kg. approx
Curing time: 24 months
Storage: keep in a dry place at a constant temperature. Ideal Store between 12 and 14 °C.
Formats: whole piece, machine-cut or knife cut.
Ideal for: Slicing, communal use, tapas, sandwiches, for eating alone, cooking and whatever is convenient.
Free of gluten or lactose

Features Features

Breed	Acorn 50% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing	Curing 24 months
Format	Whole piece
Storage instructions	Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use	Once started, consume before 21 days
Recommendation to serve	Cut only the product to be consumed
Ingredients	A paleta-ham shoulder is the result of curing a pig's foreleg in salt. The flavour is more intense than in a jamón's because the same quantity of bone is present yet there is much less meat. It needs less curing time than a jamón.
Instructions	It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin	SPAIN
Country of origin of main ingredients	SPAIN
Place where the main ingredient is elaborated	SPAIN
Country of declaration	SPAIN
Taste	Soft
Description of flavour	The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.