Bellota 100% Ibérico Ham Shoulder - Huelva
This paleta comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Huelva. It's round, tasty, intense, a bit smoked and unforgettable.
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The degree of purity of the hog's breed depends, obviously, on the breed purity of its parents. Therefore, we can consider as an Iberian pig any one that exceeds 50% of breed purity. For this to be so, we need the mother to be 100% pure breed. In the case of a PATA NEGRA hog, it must have 100% genetic purity of the Iberian breed, which means that both its parents must also be 100% Iberian pure, not only the mother.
Feeding is a key issue; what pigs eat affects greatly the final taste of the ham. The most beloved ham is the PATA NEGRA ham, which comes from 100% pure Iberian pigs fed on acorns. The whole process of producing Pata Negra ham is exactly the same as that of an Iberian acorn fed ham (Iberico Bellota) with the only difference based upon the purity of the Iberian pig breed. An Iberian acorn-fed ham comes from a pig of at least 50% of Iberian breed, whereas in the case of the PATA NEGRA, the hog must be of 100% Iberian race.
More details of the product:
Always find it with the black label
The whole piece is recommended to keep it in a dry and cool place (between 15º and 25º) and preferably hung or in a ham holder. (jamonero)
Once the ham is started it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer, it should be consumed in less than 16 days. Slice it every time you need to, then cover the ham with a lint-free cloth to keep it away from the light and air until the next time you need it.
In our shop online, you may buy the whole piece of Paleta de Bellota 100% Ibérica, or either sliced by slicer or by knife so that you may enjoy it without complications. When our team of ham carving experts takes care of the ham pieces taking into account all the part of the crust and the external fat that is discarded, it is taken out its maximum yield, obtaining on average a minimum of 1.5 kilos of meat, presented in:
14 vacuum packed bags of paleta in slices of 80 g each
2 bags of ham shavings of 100 g
2 bags of diced ham of 100 g
1 tray with the ham bones
100% Iberian Bellota Ham Shoulder Jabugo - 24 months dry-curing
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