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Bellota 100% Iberian Ham Shoulder - Smooth flavour

  • Soft Soft

Bellota 100% Iberian Ham Shoulder - Smooth flavour

  • Whole piece
  • Whole piece
  • €217.02
  • Add
  • Machine-carved
  • Machine-carved
  • €235.02
  • Add
  • Knife-carved
  • Knife-carved
  • €247.02
  • Add

The soft taste of the kindest jamón!

With this Bellota of 100% Iberian with a mild flavour, the master ham specialists in achieving this delicious flavor, differ from the rest by the kindness of its ham so characteristic and recognizable by the softness with a sweet spot, which makes the delights of a sandwich, tapa or plate of ham at any time of day.  A ham to enjoy and to give with the certainty that we will be and will be satisfied. If you are one of those who do not risk, this ham is always a safe bet.

No preservatives, gluten or lactose.
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  • 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
100% Iberian Ham Shoulder - Pata Negra

MORE INFORMATION ABOUT THIS HAM SHOULDER

Bellota 100% Iberian Ham Shoulder

In order for a shoulder to be considered 100% Iberian acorn it must have 100% genetic purity of the Iberian breed, which means that its parents must also have 100% Iberian racial purity and must have won the final fattening at liberty in the montanera.

Iberian pig

In the Iberian Peninsula we find a very special breed of pigs. The Iberian breed. It has an infinite number of characteristics that differentiate it from the rest of pigs, but there is one fundamental one. It infiltrates fat into the muscle. This is what makes an Iberian shoulder have those white veins that make it a unique product.

Purity of the breed

The degree of purity of the pig breed depends, naturally, on the purity of its parents. In such a way that we can consider as Iberian pig any one that surpasses 50% of purity. For this we need the mother to be 100% pure.

Feeding of the Iberian pig

The first one hundred kilos of weight of any Iberian pig is obtained in the same way as any other pig. First breastfeeding and then with vitamin feed. An orderly diet is essential so that the animal is strong, muscular and has strong bones. 

The Montanera

Those pigs that are destined to give bellota Iberian ham shoulders carry out the final part of their fattening in the Montanera. From November, when it is cold in the mountains and the acorn falls naturally because it is ripe, the experts let the pigs that they want to finish fattening naturally free through the farm. For a maximum of 4 months, the pigs will eat all the acorns they can find, red fruits and lots of grass. They will walk a lot and drink a lot of water. When they have increased by 50% the weight with which they entered the field they will be ready to provide the marvellous Iberian bellota ham shoulders.

Smooth Flavor

In Spain there are producers in different areas who put into practice their well-differentiated techniques when it comes to making hams and who are widely known for the tradition and quality of their results. In the case of a soft ham, the master ham makers, specialists in achieving this, are great experts whose knowledge comes from previous generations. A kind taste almost sweet and that everyone loves.

MORE INFORMATION

Ingredients:

Bellota 100% Iberian with more than 24 months of curing and salt.

Nutritional information (per 100g):

Energy value (kcal/KJ): 335/1394

Fat (g): 22,2

of which saturated (g): 6,53

Carbohydrates (g): 0,5

of which sugars (g):<0

Proteins (g): 33, 2

Salt (g): 4,25

What's ham shoulder?

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

How is a paleta (ham shoulder) made?

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-shaped cut on the pork rind and decides how much external fat he wants to leave. The more fat it has, the less salt it will absorb and the sweeter it will be. Once the previous operation has been carried out, the leg is buried in salt for an average of two weeks. If the cook decides to extend this period, the ham shoulder will be tastier. From then on, depending on the type of ham shoulders we are going to make, the characteristics of the leg and the flavour we are trying to obtain, the leg will hang in the dryer until it is optimal for consumption.

Detailed description of the piece:
Format Whole piece
Taste Soft
Detailed description of the piece:
Format Whole piece
Taste Soft
Detailed description of the piece:
Format Whole piece
Taste Soft
Detailed description of the piece:
Format Whole piece
Taste Soft
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100% Iberian Ham Shoulder - Pata Negra

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