Iberian Bellota Paleta
185.00€ – 225.00€
Ingredients: Pork shoulder, salt, acidity regulator (E-331), Antioxidant (E-301), Preservatives (E-250, E-252). Rearing: Extensive in the dehesa, 12000 m² for each pig.
Presentation: Whole shoulder, wrapped in greaseproof paper and encased in a cloth lining. Storage: Up to 6 months before starting, hanging at room temperature. Once started, consume within 1-2 months.
Tasting Notes:
- Texture: Soft and unctuous, with multiple infiltrations of bright veined fat that melts in the mouth.
- Color: From deep red to a more golden and pinkish hue depending on the cut surface.
- Aroma: Low mountain herbs and walnut.
- Flavor: Soft and light on the palate, perfect harmony between sweet and salty, fragrance of the Mediterranean forest, and on the palate, persistent and sublime. Similar flavors to toasted bread, wood, violet or caramel can be found.
Iberian Bellota Paleta comes from purebred Iberian pigs raised in complete freedom in the Extremadura dehesa, exclusively fed on acorns and natural grasses.
- Curing: 26-30 months.
- Shipping: 2-3 business days.
- Weight: 4.5-5 kg.
Formato | Boneless piece (2-2.5 kg)., Cut piece (20 envelopes of 80gr) |
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Pork shoulder, salt, acidity regulator (E-331), Antioxidant (E-301), Preservatives (E-250, E-252).
Rearing: Semi-extensive in the dehesa, 1000 m² for each pig. Presentation: Whole shoulder, wrapped in greaseproof paper and encased in a cloth lining.
Storage: Up to 6 months before starting, hanging at room temperature. Once started, consume within 1-2 months.
Tasting Notes:
- Texture: Soft and unctuous, with multiple infiltrations of bright veined fat that melts in the mouth.
- Color: From deep red to a more golden and pinkish hue depending on the cut surface.
- Aroma: Low mountain herbs and hazelnut.
- Flavor: Milder and lighter than jamón, but less intense, perfect harmony between sweet and salty, fragrance of the Mediterranean forest, and on the palate, persistent and sublime. Similar flavors to almond, violet, or caramel can be found.
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Pork leg, salt, acidity regulator (E-331), Antioxidant (E-301), Preservatives (E-250, E-252).
Rearing: Semi-extensive in the dehesa, 1000 m² for each pig.
Presentation: Whole ham, wrapped in greaseproof paper and encased in a cloth lining.
Storage: Up to 6 months before starting, hanging at room temperature. Once started, consume within 1-2 months.
Tasting Notes:
- Texture: Soft and unctuous, with multiple infiltrations of bright veined fat that melts in the mouth.
- Color: From deep red to a more golden and pinkish hue depending on the cut surface.
- Aroma: Low mountain herbs and almond.
- Flavor: Soft and light on the palate, perfect harmony between sweet and salty, fragrance of the Mediterranean forest, and on the palate, persistent and sublime. Similar flavors to toasted bread, wood, violet or caramel can be found.
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Iberian Acorn-Fed Chorizo
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Rearing: Extensive in the pastureland, 12000 m² for each pig.
Storage: Best consumed within 12 months.
Tasting Notes:
Texture: Meaty and juicy.
Color: Deep purplish red.
Aroma: Intense, with notes of low mountain herbs and “La Vera” paprika.
Flavor: Full-bodied flavor with a balanced ratio of fat and paprika.
Perfect harmony between sweet and salty, aromatic and full of nuances. Not spicy at all.
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