Iberico Campo Paleta
120.00€
Iberico Campo Shoulder from Iberico pigs raised in partial freedom in the
“Dehesa” of Extremadura and fed with natural feed, grasses and some acorns.
Ingredients: Iberico ham from the shoulder, sea salt and authorised nitrificant salts. No Lactose, no Gluten.
Curing: 22-26 Months
Raising: Iberico pigs are raised free in partial freedom in the “Dehesa”, 1200m² for each Iberico pig.
Shipment: 3-7 days
Expiry: The Iberico Paleta can be kept hanging at room temperature for up to 6 months before starting to carve it. Once
started, consume within 1-2 months.
Tasting:
Texture: Soft and creamy consistency, with significant marbling of shiny fat that melts on the palate
Color: Variation of shades from deep red to pale pink. Fat between golden and rosy
Flavour: Grass from the dehesa and hazelnut.
Taste: Soft and delicate, less intensity than ham, slightly sweet at first, with surprising unctuousness of the fat melting on
the palate in a sublime way. You may find tastes near to almond, violet or sweet candy. Perfect harmony between salted
and sweet.
Weight: 4-4,5 Kg
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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.
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“Torta de Barros” Sheep’s Milk Cheese
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Texture: Liquefied to creamy paste, with bright, unevenly distributed eyes.Paste color: Very bright ivory white.
Flavor: Mild and very personal. Slightly acidic with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used.
Aroma: Intense and strong.
Rind: Thin and brittle, waxy yellow or ocher in color. Smooth sides and a peripheral surface with the imprint of the ripening support or band.
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Lean pork, sea salt, pepper, and garlic. Gluten-free. GMO-free. Curing: 4 months.
Rearing: Extensive in the pastureland, 12000 m² for each pig.
Storage: Best consumed within 12 months.
Tasting Notes:
Texture: Meaty and juicy.
Color: Bright color characteristic of the infiltration of fat in the muscles of free-range pigs.
Aroma: Intense, with the perfect balance of pepper and garlic.
Flavor: Aromatic flavors full of nuances.
Shipping: 2-3 business days.
Weight: Approx. 0.400-0.600 kg
