PALETA DE BELLOTA 100% IBERICA CASTANOBLE Iberian-ham shoulder
Experience the exquisite taste of our 100% Ibérico Bellota Ham, sourced from the renowned Castanoble region in León. This exceptional product weighs 5.000 kg and promises a unique culinary journey. The ham is crafted from free-range pigs that feast on acorns, which is essential for developing the rich flavors characteristic of Ibérico meats.
The appearance of this ham is striking, displaying a gradient from deep purplish-red in the well-cured areas to a lighter pink where the curing is less intense. Its uniform white marbling and shiny fat are indicative of high quality, and you will notice small "crystals" of tyrosine in the cut—signs of slow curing and low salinity.
The aroma of our 100% Ibérico Bellota Ham is profound and intense, evoking the natural scents of the countryside: lush grass, sweet acorns, and an array of elements that tantalize the senses.
In terms of texture, you'll find it varies throughout the piece; the main part and the other sections are firm, juicy, and smooth when sliced, while the knuckle offers a more fibrous consistency.
The flavor profile is delicate and subtly salty, delivering an enveloping bouquet reminiscent of acorns and toasted notes, reflecting the natural diet provided in the dehesa. Its finish is long-lasting, ensuring a delightful experience with each bite.
Our meticulous selection process, combined with years of expertise, guarantees an unmatched taste and aroma that truly embodies the essence of Spanish ham. The natural drying process benefits from the local climate, allowing each slice to reach its full potential without artificial drying methods.
This product is free from any allergens and carries the "TIERRA DE SABOR" quality mark, along with the CALICER certification (Certificate Number: PI/0943/19). Treat yourself to this culinary gem and elevate your dining experience with the rich heritage of Spanish flavors.
Marca de calidad "TIERRA DE SABOR"
Producto certificado por CALICER
Número de certificado: PI/0943/19
