Bellota 50% Ibérico Ham Shoulder - Cáceres/Badajoz

Bellota 50% Ibérico Ham Shoulder - Cáceres/Badajoz

5.92 Kilo
Origin: Cáceres / Badajoz
The Paleta Bellota from Extremadura is the perfect combination of flavour and elegance. In addition to the tradition of making jamón ibérico in Extremadura, we must add the very high quality of the pastures, the intensity of flavour of the front legs, the infiltration of fat from the Iberian breed and the patience and know-how of the Extremadura people, who know how to devote their efforts and resources to obtain an incomparable product. You will be surprised by the combination of elegance and forcefulness, non-invasive intensity, aromas and nuances. A Paleta Ibérica de Bellota from Extremadura is a sure bet.

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Paleta de Bellota 50% - Cáceres/Badajoz, Extremadura

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: 5.7 Kg. approx..
  • Curing time: 24 months
  • Origin: Extremadura, Cáceres/Badajoz
  • 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

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The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a paleta box.

Once the ham has started, it is recommended to eat it in less than 21 days so that it retains 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 moment and apply a lint-free cloth so that it does not give the light and is least exposed to the air until the next time it is to be cut again.


Cut by machine or knife:

In our online shop you will be able to buy the whole piece of the Paleta Bellota 50% Ibérica cut by machine or cut by knife, so that you can enjoy it without complications. When our team is in charge of cutting the 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:

14-16 sachets of sliced paleta of 80 g
2 sachets of 100 g paleta shavings
2 sachets of 100 g of diced paleta
1 tray with the  bones


Nutritional information (per 100 g)

Paleta Bellota 50% Ibérica Cáceres/Badajoz- 24 months dry-cured

  • Energy value (kcal/KJ): 335/1394
  • Fats (g): 22.2
  • of which saturates (g): 6.53
  • Carbohydrate (g): 0.5
  • of which sugars (g): <0
  • Proteins (g): 33.2
  • Salt (g): 4.25

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