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The Bellota (acorn) 100% pure Iberian shoulder Extremadura - Pata Negra boneless - caña is obtained from the forelegs of the Iberian pig raised in freedom, being these usually quite large and elongated. These shoulders require considerable curing time, above 24 months.
It is the best shoulder to taste and enjoy!
Origin: Extremadura
Curing: +24 months
Feeding: Acorns and pastures. See types of ham.
Consumption: Remove the portion to be consumed from the refrigerator 30 minutes before serving.
Conservation: See here how to preserve the Bellota 100% pure Iberian Shoulder (Extremadura) - Pata Negra .
Data sheet
Specific References
Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.
Information about delivery and shipping costs here.
We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a inside a reinforced hard cardboard box so that it arrives in perfect condition.
Look at all the details of the product presentation.
Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder, as well as its parts and its healthy qualities.
Discover all the information you need to know about ham.
Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.
See more information about conservation and consumption of hams and shoulders
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