Bellota 50% Iberian Ham Shoulder - Tasty flavour

Tasty

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

Bellota 50% Iberian Ham Shoulder - Tasty flavour

Whole piece
€171.35

Acorn 50% Iberian
Food: Feed + Cereals + Acorns + Herbs + Wild Plants

The tastier Iberian ham shoulder of all The perfect combination of flavour and intensity. This is a ham shoulder whose slices will surprise you; this is the ham that makes the difference with respect to other flavors. Its changes in nuances and aromas as you savour it on your palate; they are varied and change even when the slice has disappeared from your mouth. It is deep, what we could define as a sparkling jamón!

- Whole piece
- €171.35
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Gluten-free and lactose-free

Do not cut yourself! Order it cut by machine or knife!

Breed Acorn 50% Iberian
Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants

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Description
Nutritional information
Conservation
Cut by machine or knife

Paleta de Bellota 50% - Tasty 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: 5,5-6 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.

Detailed description of the piece:
Breed	Acorn 50% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
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	Tasty
Description of flavour	It is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.
Cutting service performance	We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

Nutritional information (per 100 g)

Paleta Bellota 50% Ibérica -Tasty flavour- 24 months of curing

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
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	Tasty
Description of flavour	It is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.
Cutting service performance	We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

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
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	Tasty
Description of flavour	It is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.
Cutting service performance	We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

Cutting service:

To taste comfortably and to the maximum the piece of ham or ham shoulder, if you do not know how to cut or want to take full advantage of your piece, use our cutting service. The process of cutting by machine or knife is done manually by our experts to get the best use of the piece and the best results. Whether cutting with a knife or a machine, our experts will slice the whole piece by hand.

When our team takes care of it, it will get the maximum performance, that is, all the ham clean of external fat and bones that you will be able to enjoy eating.

If you want to know more about the performance of a piece consult => What is the performance of a ham or ham shoulder?

Detailed description of the piece:
Breed	Acorn 50% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
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	Tasty
Description of flavour	It is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.
Cutting service performance	We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)