Nuestra paleta de bellota, procedente de una extremidad anterior de cerdo ibérico, ha sido sometida a la acción de la sal y posteriormente a cuidado, un proceso de secado que le asegura una buena estabilidad, así como un olor y sabor característicos. Procedente de cerdo ibérico sometido a la acción de la sal y posteriormente a cuidado proceso de secado que le asegura una excelente calidad.
This shoulder comes from Iberian pigs, which have fed on select feed and acorns during the montanera stage. In the shoulders the percentage of fat is lower than in the ham, in addition, its curing process is shorter, which makes the flavor more balanced. Our acorn-fed shoulder, from an Iberian pig forelimb, has been subjected to the action of salt and then a careful drying process that ensures good stability, as well as a characteristic smell and flavor. From Iberian pigs subjected to the action of salt and then a careful drying process that ensures excellent quality.
Curación : Mínimo 24 meses.