100% Iberian Acorn-fed Ham Shoulder - 100g Ham Slices - Pata Negra - Vacuum packed - Paleta 100% Iberica de Bellota

Description

• ORIGIN AND QUALITY: 100% acorn-fed Iberian ham shoulder carries labels that certify its origin and quality, such as the black label according to Spanish regulations. For this reason, the use of the term Pata Negra is regulated to avoid fraud and to guarantee that only products that meet the requirements of racial purity and feeding can use it.
• TEXTURE AND FLAVOUR: The aroma is intense and pleasant, with notes reminiscent of the pasture and acorns. The flavour is deep and persistent, with sweet and salty nuances and a hint of nuts, mainly due to the acorn feeding. The meat has an intramuscular fat infiltration (fat streaks) which gives it its characteristic juiciness and texture.
• ANIMAL WELFARE: The pigs are raised in dehesas, an ecosystem of holm oak and cork oak forests, which allows them to feed on acorns, live an open-air life and get constant exercise. This exercise helps to develop proper musculature and to distribute fat evenly.
• NUTRITIONAL PROPERTIES: Contains a high proportion of monounsaturated fats, especially oleic acid, beneficial for cardiovascular health. Contains vitamins B1, B6, B12 and E, and minerals such as iron, phosphorus, zinc and magnesium.
• PURE BREED: It comes from 100% purebred Iberian pigs, which means that both the father and the mother are of 100% Iberian breed, "Pata Negra", making it synonymous with the highest quality within the Iberian hams.
• CUSTOMER SERVICE: Alises is a small family business and we prioritise customer satisfaction above all else. Our aim is to offer the best authentic taste for Iberian ham shoulder. If you have any questions about this product, please do not hesitate to contact us. We are at your service 24 hours a day.

Product description

100% acorn-fed Iberian ham shoulder is considered one of the most outstanding gourmet products in Spanish gastronomy. Its distinctive qualities are due to factors such as the breed of pig, its diet and the curing process. Iberian pigs have particular genetics that contribute to the infiltration of intramuscular fat, which is key to the characteristic juiciness and flavour of Iberian ham. The curing process takes place in natural drying sheds for an average of 48 months. For its perfect preservation, we recommend storing it away from sunlight in order to preserve its exquisite and delicate flavour.

Ingredients

ham salt preservatives

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