Iberian Paleta de Cebo de Campo

Ingredients:

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.