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100% Iberian Bellota Shoulder Los Pedroches PDO 4,5 kg

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Cured in natural cellar for more than 22 months.
Maximum quality guaranteed by Los Pedroches Protected Designation of Origin.
From free-range pigs breeded in the meadows of Valle de los Pedroches.

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142,00 € *

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Delivery time: approx. 2-7 days.

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100% Iberian Bellota Shoulder Los Pedroches PDO 4,5 kg

Cured in natural cellar for more than 22 months.

Maximum quality guaranteed by Los Pedroches Protected Designation of Origin.

From free-range pigs breeded in the meadows of Valle de los Pedroches.
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Ingredients
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NUTRITION INFORMATION	Avarage values per 100 g
Energy	1020 kJ / 243 kcal
Fat	10.80 g
of which Saturates	3.04 g
Carbohydrate	menos de 0.5 g
of which Sugars	menos de 0.5 g
Protein	36.50 g
Salt	4.44 g

An unmistakable aroma, delicate flavour and very tender texture, pleasant on the palate, melts in the mouth, leaving a characteristic lingering after-taste of acorn; pure 'Belloterra' Iberian acorn-fed pork shoulder has a colour varying from pink to red/purple, is glossy, with a streaking of white/pinkish or yellowish fat, rich in oleic acid, which makes it fatty to touch and gives it its characteristic marbled appearance, improving its organoleptic qualities and making it an extraordinary delicacy.

Pork shoulder certified under the Los Pedroches Designation of Origin and sourced from 100% Iberian pigs raised on the extensive pastures of Los Pedroches Valley (Andalucía), which in their final months are fed exclusively on acorn (9-10 kg daily) and grass-based diet. Each piece of ham is numbered, which ensures the perfect monitoring and control of the curing process, never shorter than 22 months for pork shoulder. The curing takes place in a natural cellar, located 5 metres underground to achieve the optimum moisture and temperature parameters. The ham is hung from the ceiling of the cellar at room temperature, facilitating an entirely natural curing.

100% Iberian Bellota Shoulder DOP and salt.

Does not contain.

Grade

Ritchie J. 23/10/2018

buen jamón

recomendable

Grade

Silvia A 11/08/2017

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Das Verhältnis Schinken, Knochen und Fett ist zufriedenstellend. Vom Geschmack her kann ich nur sagen: Er verschmilzt wirklich aus der Zunge.

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