Detailed description of the Paleta de Bellota 100% Iberian PDO Jabugo
Congratulations, you have chosen thebest Iberian shoulder of Olalla Jamones.
A unique, incomparable piece, a real luxury, only available to a few, something exclusive:
Congratulations, you have chosen thebest Iberian shoulder of Olalla Jamones
- - Double montanera
- - 100% pure Iberian pigs.
- - 100% pure Iberian pigs
- - 36 months of curing in natural cellar.
The PaletaPaletaof acorn-fed 100% Iberian PDO Jabugo Jabugo Súmmum Quality comes from privileged pigs, raised and fed outdoors in our fantastic natural pastures in Andalusia. This outdoor life and a careful feeding give rise to pieces of the highest quality. Following our history and family tradition, during the slaughtering season we produce a top quality acorn-fed ham. Cured in our drying sheds in Santa Olalla del Cala for more than 36 months
One of the star products of Jamones Olalla is undoubtedly its 100% Iberian PDO Jabugo Súmmum quality acorn-fed shoulder ham.
One of the star products of Jamones Olalla is undoubtedly its 100% Iberian PDO Jabugo Súmmum quality acorn-fed shoulder ham
We bet on a fantastic paleta ibérica de bellotafrom acorn-fed Iberian pigs fed exclusively on acorns. This process is carried out during the "montanera" period in their own pastures, which gives it an extraordinarily refined and powerful flavor. Pieces that are optimally cured in our natural drying sheds cared for with the utmost professionalism and tradition.
QualityAcorn-fed 100% Iberian D.O.P Jabugo Summum
Breed100% Iberian.
FeedFeed: Acorns + Herbs + Wild Plants.
CurationBetween 30 and 36 months.
Format
Format
- Whole Piece.
- Whole boneless piece.
- Whole boneless piece
- Hand-cut and hand-packed.
StorageWhole piece: Keep it in a dry and cool place, at a constant temperature. Ideal to keep it between 12 and 14 °C. Once the piece is ready, use the strips of bacon that we have cut at the beginning to cover the area and prevent it from drying out and losing its aroma and juiciness
ConsumptionOnce the piece has been started, we recommend that it be consumed before 21 days, so that it maintains all its flavor, quality and properties. We should only cut the ham that is going to be consumed at that moment. Try to cut thin slices of medium size and with some intramuscular fat to make them juicier
Net WeightFrom 4.50 to 6.00 Kg.
From 4.50 to 6.00 Kg
Origin of the Iberian pigs100% Iberian pigs raised in the Dehesas of Huelva and Extremadura
Label
Nutritional Information (100 g)
- Energy value (kcal/KJ): 335 Kcal/1402 KJul
- Fat (g): 22.2 g
- of which saturated (g): 6.53 g
- Carbohydrates (g): 0.5 g
- of which sugars (g):0.5 g
- Proteins (g): 33.2 g
- Salt (g): 4.84 g
Serving recommendations
Sliced very thinly, at room temperature 22 to 27 ºC.
Oleic acidExceeding 53%. Oleic acid in Iberian ham and shoulder ham is a monounsaturated fatty acid of the omega-9 series typical of vegetable oils such as olive oil. The higher the quality of the ham by breed and acorn-fed, the higher the percentage of oleic acid.
The higher the percentage of oleic acid in ham and shoulder ham, the higher the percentage of oleic acid
AllergensIt does not contain gluten.
It contains no gluten
PackagingOur pieces to be shipped are wrapped in waxed paper, put in a cotton cover and protected by our double cardboard ham box
ShippingDelivery time: From 24 to 72 hours
TraceabilityWill be provided, by sending an email to the CONTACT address indicating the numbering of the seal corresponding to the part purchased.
Organoleptic Characteristics:
Intense, bright pinkish-red with pinkish-white ivory-white fat seepage.
- Flavor: Slightly salty, slightly sweet and aromatic, in which there is no room for bitter nuances.
- Smell:Intense and unmistakable.
Ingredients:
Iberian pork shoulder, salt, LACTOSE, antioxidant (E-331) and preservatives (E-252 and E-250)
