Bellota Iberian Shoulder (Red Label)
The crown jewel of Spanish gastronomy from our free-range pigs that fatten in the Dehesa oak groves on acorns. Luxurious and decadent with a sweet, nutty flavor and a melt-in-your mouth texture and long finish. Knife and holder not included. Dry cured in natural conditions for 24 months.
Products direct from Spain
Free-range pork
Approximate weight: 4.8 kilos
The jamón ibérico is pork raised humanely on our farm in a village in Castilla y León. We cured the ham for many years. This particular product is one of the front legs, or shoulder paleta, pieces from the Iberian pig. Iberian paletas are prized both for their smooth texture and rich, savory taste. A good Iberian paleta has regular flecks of intramuscular fat (marbling).
The pigs free range from October until February eating the acorns and autumn fruits that nature provides. The term pata negra is also used to refer to jamón ibérico in general. The term refers to the color of the pigs' nails, which are white in traditional pork Serrano breeds, but black in the Iberian pigs.
| Title 1 | Special Handling |
|---|---|
| Content 1 | Iridescent sheen: This effect can be seen on the cut surface of the ham and in certain parts of the meat. The coloring sometimes has a metallic appearance. It is insignificant as far as the quality of the ham is concerned. Salt: Sometimes salt may form on the surface of the ham in dry conditions. This inorganic salt does not affect the flavor of jamón and can be brushed or wiped away. White film: This may be seen on the cut surface of whole or boneless hams. The film is mostly comprised of amino acids and salt precipitate and is perfectly safe. We recommend that you simply discard the discolored slice. Fat: Whole hams tend to be rather fatty, which protects the meat and helps it keep longer. Remember the old axiom: "Fat is flavor." San Jamón will not be responsible for the poor storage of the hams and paletas more than 30 days from you receiving them. |
| Title 2 | Recommendations |
| Content 2 | This product gets wrapped in greaseproof paper and then inserted into a cotton bag which is then placed inside a special box designed for our hams.
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