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Bellota 100% Ibérico Ham Shoulder - Cáceres/Badajoz

  • Cáceres / Badajoz Cáceres / Badajoz

Bellota 100% Ibérico Ham Shoulder - Cáceres/Badajoz

  • Whole piece
  • Whole piece
  • €232.68
  • Add
  • Machine-carved
  • Machine-carved
  • €250.68
  • Add
  • Knife-carved
  • Knife-carved
  • €262.68
  • Add
  • Acorn 100% Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • Curing 36 months

This is a Ham shoulder- Paleta 100% Iberica, Pata Negra from a pig raised and cured entirely in one of the best-preserved areas of the Iberian Peninsula, the meadows located between Cáceres and Badajoz. Its oily and abundant acorns, as well as the abundance of its pasture will make the pigs of 100% Iberian breed produce Paletas 100% ibericas Pata Negra with a very intense taste, like an explosion of flavours that with the same elegance that arise also vanish. Thanks to nature, but also and to a large extent, to the recipe of the jamón experts of this region, a product is achieved for the most demanding lovers of good jamón.

No preservatives, gluten or lactose.
  • Acorn 100% Iberian Breed Acorn 100% Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • Curing 36 months Curing Curing 36 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
100% Iberian Ham Shoulder - Pata Negra

Paleta 100% Ibérica de Bellota "Pata Negra" - Extremadura, Cácerez/Badajoz 

They are pigs 100% Iberian breed, reared in the meadows that, during the Montanera-season, have been fed with acorns, wild plants and grasses, the final product of this animal could not be other than a meat with an exceptional flavor thanks to the infiltration of fat in the muscle, as well as the feeding and care to which it has been subjected. The Paleta Bellota 100% Ibérico is characterised by its juicy nature, with a unique fat grain and a flavour full of nuances that, depending on the origin, can vary in taste.

The Jamón and the  Paleta (ham shoulder) called Pata Negra are the best ham in the world, a unique product of which we are very proud in Enrique Tomás.

Details about this piece:

  • Net weight: 5,3 Kg. approx.
  • Curing time: 36 months
  • Origin: Extremadura, Cáceres/Badajoz
  • 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: Sliced Taste, common uses, tapas, sandwiches, to eat alone, cook and whatever is convenient. 

 

All 100% Ibérico Bellota products are recognized by the black label:

  

Detailed description of the piece:
Breed Acorn 100% Iberian
Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing Curing 36 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
Origin Cáceres / Badajoz
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.

 

Nutritional information (100 g)

Paleta Bellota 100% Iberica Extremadura - 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
Curing Curing 36 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
Origin Cáceres / Badajoz
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.

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 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
Curing Curing 36 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
Origin Cáceres / Badajoz
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.

Cut by machine or knife:

In our online shop you can buy the whole piece of Paleta Bellota "Pata Negra" 100% Ibérica cut by machine or knife, so 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 80 g Paleta
2 sachets of 100 g Paleta shavings
2 sachets of 100 g diced Paleta
1 tray with the Paleta bones

Detailed description of the piece:
Breed Acorn 100% Iberian
Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing Curing 36 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
Origin Cáceres / Badajoz
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.
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