Ibérico Bellota Shoulder (Salamanca), 100% Iberian Breed - Pata Negra
Ibérico Bellota Shoulder (Salamanca), 100% Iberian Breed - Pata Negra
Ibérico Bellota Shoulder (Salamanca), 100% iberian Breed - Pata Negra

Ibérico Bellota Shoulder (Salamanca), 100% Iberian Breed - Pata Negra

0101050800000
€175.05
TAX INCLUDED

This Bellota Ibérico Shoulder (Salamanca), 100% Iberian Breed - Pata Negra has been made in the area of ​​Salamanca and has more than 24 months of curying time. This pure Iberian piece belongs to the front leg of the pig, which has been fed on acorn and pastures.

Salamanca is one of the main producing areas of 100% Iberico de Bellota products thanks to its climate of hot summers and soft winters and its wide expanses of pastures in which the pigs graze. In addition, its fooding gives it that characteristic flavor of Ibérico Bellota Shoulders, with an intense Iberian flavor with fruity touches. Its meat is of a colour from an intense red to pinkish color and its fat, between white and transparent, has a creamy texture and an intense aroma.

It is a product of the highest quality among the Iberico Bellota Shoulders and valued worldwide as one of the great gastronomic treasures.

Origin: (Salamanca).See areas of production of Iberian hams.
Healing: +24 months
Food: Acorn and Pastures. See types of ham.
Consumption: Cut into small thin slices and serve at room temperature.
Conservation: Bellota Ibérico Shoulder.See here how to preserve.

More information about ibérico de bellota Salamanca shoulders pata negra

Other formats:   Boneless . Sliced . Whole Sliced

Ibérico Bellota Shoulder (Salamanca), 100% Iberian Breed - Pata Negra

Ibérico Bellota

€175.05
TAX INCLUDED
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Data sheet

Origin
Salamanca (Spain)
Breed
Ibérico 100%
Healing
More than 24 months
Feeding
Bellota: Fed with acorns. Top quality ham certified.
Part of the pig
Shoulder - Foreleg
Aspect
Ibérico: Slim appearance, narrow “caña” (part of the bone closest to the hoof) and black hoof.
Tasting note
Intense flavour and incredible aroma with small pink fat layers which helps appreciate better the fabulous texture of this masterpiece.
Health
rich in protein, B vitamins and oleic acid (good cholesterol producer). Very low in calories (95cal per 50g), an indispensable part of the Mediterranean diet, 100% healthy.
Price per kilo
38.9 €/kg
Manufacturer
Jamonarium
Ingredients
Iberian shoulder pork ham, salt, sugar, acidity regulator (E-331iii), preservatives (E-250, E-252) and antioxidant (E-301).
Nutritional values
Energy value: 409 Kcal / 100 g Carbohydrates: PricelessTotal fat: 33% Proteins: 32% Mineral salts: 2%
Allergens & co
Free gluten. Free lactose.
Presentation
Wrapped in vegetable paper, cotton cover and decorative mesh. In a rigid cardboard box.

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.

WRAPPING

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.

about ham

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.

conservation consumption iberian bellota 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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