Hand-Cut Iberian Bellota Shoulder (80g)

Animal: Iberico bellota (acorn) pig.
Weight: 80g.
Curing: Minimum of 26 months in natural drying sheds.
Origen: Extremadura.
Parts of the pig: Front leg.
Food: Acorns in period of fattening “montanera” and native grasses.
Ingredients: Front leg Ham of Acorn-fed Iberico pigs, sea salt.

Gluten and lactose free.

Tasting: Fine leg Paleta. Fat with soft and creamy consistency between golden and rosy. Variation of shades from deep red to pale pink, with significant marbling of shiny fat that melts on the palate.
Its flavour is soft and delicate, slightly sweet at first, with surprising unctuousness of the fat melting on the palate in a sublime way.
For a greater enjoyment of the sense-stimulating qualities of the Paleta, it is best consumed at room temperature.
Presentation: We send you the packets of vacuum packed hand-carved paleta presented in thin slices of 4-5 centimeters wide so they dissolve in the mouth, where they produce an explosion of flavours and aromas, full of nuance.
The Paleta comes presented in a stylish box that gives a touch of exclusivity, and that provides a wonderful view of the product. Perfect for special occasions with a special person.
Consumption: A plate of Iberico Bellota Paleta is a too sensitive and exquisite delight to just consume it in any place, in any way.
We must bear in mind that the ideal temperature to enjoy, in its authentic taste and texture, a portion of Iberico Bellota Paleta must be between 20 and 22 °. This is the ideal temperature for the Paleta to sweat. If the temperature is higher, the Paleta will not have the flavour that it should have… and, if it is lower, the oleic oils will not be liquid and therefore not will boost the flavour in the same way.
Our recommendation is that the Iberico Bellota Paleta should reach room-temperature naturally and gradually. This way you can enjoy more of its flavors and aromas.
1.Leave the pack out of the refrigerator for several hours so it is at room temperature; we at Jamón Appétit recommend taking it outside the refrigerator the night before consumption. If the ambient temperature is very low, you can use a stream of lukewarm water, that doesn´t feel hot, applied to the back of the packet.
2. Open the packet and leave it open for 15 minutes. In this way, the Iberico Bellota Paleta will breathe.
3. Use a pair of scissors to cut the plastic container where the sliced product is packaged, cutting all around the edge of the packet.
4. Place directly on the plate and serve between 20 and 22 °C
5. Leave a maximum of 5 minutes before serving. In the bag and the product will be a liquid fat, a clear signal that it is ready to eat.
Conservation: Keep refrigerated at less than 7°C
Expiry: The best-before date of vacuum-packed products is 8-10 months.