Bellota 75% Ibérico Ham Shoulder - Pack 80gr

Bellota 75% Ibérico Ham Shoulder - Pack 80gr

80 grams of Paleta Bellota 75% Iberian breed, in a comfortable sachet that you can easily open to taste it wherever and whenever you want. The Enrique Tomás sliced sachets are vacuum sealed to preserve the product perfectly. You will only have to open, let air in and enjoy the intense flavour of this Paleta Bellota of 75% Iberian Breed.

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15,80 €

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Paleta ibérica de Bellota

At Enrique Tomás we invite you to enjoy one of the jewels of our gastronomy, the Paleta de Bellota Ibérica or Ham Shoulder, a unique product that can only be made in the Iberian Peninsula, ideal for jamón lovers who want to taste a cured ham full of nuances.

Elaborated with the front leg of Iberian pigs, our acorn-fed Iberian ham is an ideal product for the maximum enjoyment of the senses. Available only in the Iberian Peninsula, the pigs of this breed are fed with feed until they reach the first 100 kilos, then they are taken to the pasture to make the final fattening phase eating acorns, herbs and wild plants for 4 months.

This breeding together with the genetic particularities of the animal, gives a unique flavor meat, with a shoulder whose fat has infiltrated the muscle resulting in a piece of veined, juicy and oily with a touch that is exquisite to the palate.

The purity of the Iberian breed

The Iberian pig is a unique animal in the world, nobody can reproduce it and we can only find it in the Iberian Peninsula. This wonderful animal, in addition to its unique physical characteristics, has the extraordinary quality of infiltrating fat into the muscle, this capacity is not found in any other living being and this is what makes both the iberian ham and the Iberian ham shoulder have such a characteristic taste.

For a pig to be considered "Iberian" it must have a minimum breed purity of 50%, in which case only the mother was a pure Iberian pig. In these cases, the crossing with white pigs, the Duroc breed is the most common. From there, we can find 75% Iberian pigs, where in addition to the mother 100% Iberian breed, the father is a pig resulting from a cross between a white and an Iberian pigs and finally, 100% Iberian pigs, producers of the famous Jamón Pata Negra.

What is a Paleta and how is it made?

A ham shoulder is the result of curing the front leg of a pig in salt. Its taste is more intense than that of jamón because there is the same amount of bone and much less meat than in a jamón. It needs less months of curing than a jamón.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The cook makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat it has, the less salt it will absorb and the sweeter it will get. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the chef decides to extend this period, the ham shoulder will be tastier. From that moment on, depending on the type of ham shoulder, we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special celler until it is optimum for consumption.

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