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Bellota 50% Ibérico Ham Shoulder - Salamanca

  • Salamanca Salamanca

Bellota 50% Ibérico Ham Shoulder - Salamanca

  • Whole piece
  • Whole piece
  • €229.17
  • Add
  • Machine-carved
  • Machine-carved
  • €247.17
  • Add
  • Knife-carved
  • Knife-carved
  • €259.17
  • Add
  • Acorn 50% Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • Curing 24 months

In this Paleta Ibérica de Bellota all the conditioning factors are combined to have a product of the highest quality. In Guijuelo, Salamanca the producers have been making a soft, gentle and delicate product for centuries, suitable for any palate, from the least knowledgeable foodie 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 Paleta-ham shoulder we will combine the incredible capacity of the Iberian breed to infiltrate fat into the muscle with the particular flavour that meat acquires during the 4 months of Montanera in which the pig will have ingested tons of acorns. If we also add the degree of intensity in flavour of the meat given by the proximity to the bone, we will obtain an unparalleled product.

No preservatives, gluten or lactose.
  • Acorn 50% Iberian Breed Acorn 50% Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • Curing 24 months Curing Curing 24 months
  • Favourite

  • Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
Ibérico Bellota Ham Shoulder

Paleta de Bellota 50% Ibérica - Guijuelo, Salmanca

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
  • Origin: Guijuelo, Salamanca
  • 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

 

Always find it with the red label

 

Detailed description of the piece:
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
Origin Salamanca
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.

 

Nutritional information (per 100 g)

Paleta Bellota 50% Ibérica Salamanca- 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
Detailed description of the piece:
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
Origin Salamanca
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.

Conservation:

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.

Detailed description of the piece:
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
Origin Salamanca
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.

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

Detailed description of the piece:
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
Origin Salamanca
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.

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