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Bellota 50% Ibérico Ham Shoulder - Selection

Bellota 50% Ibérico Ham Shoulder - Selection

  • Whole piece
  • Whole piece
  • €170.00
  • Add
  • Machine-carved
  • Machine-carved
  • €188.00
  • Add
  • Knife-carved
  • Knife-carved
  • €194.00
  • Add
  • 50% Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • Curing 24 months

In order to produce a product of such high quality as this Paleta Ibérica Bellota, a slow and thoughtful process has been followed to obtain one of the most exquisite delicacies on the planet. We start from an Iberian pig, an autochthonous breed of the Iberian Peninsula, whose main distinguishing characteristic is that it infiltrates fat into the muscle and therefore it guarantees a unique flavour in its meat. Once the pig has reached a sufficient weight and November comes, the farm foreman will take these pigs to the pastureland where they can graze freely and eat as many acorns as they need, and not only acorns, but also red fruits, grass and whatever they can find. After 4 months of Montanera (season where the animals roam in freedom), these pigs will have increased their weight by 50% and will be ready to produce a wonderful Paleta Ibérica Bellota.

No preservatives, gluten or lactose.
  • 50% Iberian Breed 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 - Selection

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: 4,5 - 5 Kg. approx
  • Curing time: 24 months
  • Origin: Selected quality/price of all Paletas Bellotas Ibérica of the peninsula.
  • 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 gluten or lactose

 

Always find it with the red label

 

Detailed description of the piece:
Breed 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

 

Nutritional information (per 100 g)

Paleta Bellota 50% Ibérica Selection- 24 months dry-cured

  • Energy value (kcal/KJ): 356/1481
  • Fat (g): 26
  • of which saturates (g): 11
  • Carbohydrate (g): 0.9
  • of which sugars (g): <0.5
  • Proteins (g): 29
  • Salt (g): 3.8
Detailed description of the piece:
Breed 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

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 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

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 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

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