Bellota 50% Iberian Ham Shoulder-Selection | Sliced ReadyBellota 50% Iberian Ham Shoulder-Selection | Sliced Ready
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At Enrique Tomás, we have been master ham artisans for over thirty years, and that's why we know that for Iberian acorn-fed shoulders to be perfect, they must undergo a 24-month curing process under specific climatic conditions.
Iberian acorn-fed shoulders are obtained from the front legs of Iberian pigs with a purity of breed ranging from 50% to 99%. In other words, at least one of their parents is a purebred Iberian pig, and their curing process must be done correctly to ensure their flavor is at its optimum point. Try one of our Iberian acorn-fed shoulders in any of their formats or origins, and if you'd like, you can even purchase one of our tasting packs. This way, you can taste the difference between different origins!
CURING PROCESS OF IBERIAN PALETA DE BELLOTA
All Iberian pigs are nurtured by their mothers and eat natural feed until they reach a weight of 100 kilograms. At this point, some will go through the "montanera" season, while others will not. Depending on the number of acorn-fed shoulders and hams the breeder wants to obtain, the pigs will be released into the dehesa (woodland pasture).
Pigs that go through the "montanera" season are released into the wild for about five months, from October to February. During this time, they feed on acorns and natural products, and because they have to forage for food, they are in constant motion.
The infiltration of fat into the muscle, which is characteristic of Iberian pigs, combined with a diet based on acorns and exercise, results in meat full of aroma and nuances and a very juicy texture, thanks to the fact that the fat surrounding it is so oily that it practically melts in your mouth.
FLAVORS OF IBERIAN PALETAS DE BELLOTA
In Spain, Iberian shoulders and hams are produced in four regions, and depending on their origin, they will have different nuances. Iberian acorn-fed ham and shoulder from Salamanca are mild, while those from Huelva have a more intense and long-lasting flavor on the palate. In Cáceres and Badajoz, the taste of the meat is more aromatic, and in Córdoba, it is more intense. Try them and see which one suits your palate the most!
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