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Bellota 100% Iberico Ham Shoulder - Aromatic flavour

  • Aromatic Aromatic

Bellota 100% Iberico Ham Shoulder - Aromatic flavour

  • Whole piece
  • Whole piece
  • €228.90
  • Add
  • Machine-carved
  • Machine-carved
  • €246.90
  • Add
  • Acorn 100% Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants

Enrique Tomás' aromatic ham, dangerously pleasant!

This is a 100% Iberian Paleta, Black Pata from a pig raised and cured entirely in the best preserved pastures of the Iberian Peninsula. Its oily and abundant acorns, as well as the abundance of its grass will make 100% Iberian pigs produce Iberian shoulders with a very intense taste, as an explosion of flavors that with the same elegance that arise also fade away. Thanks to nature, but also and to a great extent, to the recipe of the master ham makers of this region is achieved a product for the most demanding lovers of good ham.

Gluten-free and lactose-free
  • Acorn 100% Iberian Breed Acorn 100% Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • 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
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.

Weight: 5,2 - 5,7 Kg

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.

Aromatic 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. An aromatic flavour is pure aroma, deep gastronomic sensations 

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:
Breed Acorn 100% 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 Aromatic
Description of flavour The flavor of origin of Cáceres/ Badajoz 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 (100 g)

Paleta Bellota 100% Iberica -Aromatic flavour - 36 months dry cured

  • Energy value (kcal/KJ): 335/1394
  • Fats (g): 22.27
  • 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 100% 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 Aromatic
Description of flavour The flavor of origin of Cáceres/ Badajoz 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 paleta has been 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 to keep it away from the sunlight and less exposed to the air until the next time it is to be cut again.

Detailed description of the piece:
Breed Acorn 100% 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 Aromatic
Description of flavour The flavor of origin of Cáceres/ Badajoz 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 100% 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 Aromatic
Description of flavour The flavor of origin of Cáceres/ Badajoz 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)
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