Like all our Iberian products, the Paleta de Cebo Ibérica 50% Raza Ibérica Finca Jarallana, is the result of a genetic selection, a diet perfectly adapted to the different stages of the life of the Iberian pig (weaning, growth and fattening), a process of salting just and slow drying that makes the piece has a uniform maroon and white color, a pleasant aroma and flavor with a sweet aftertaste at the end

In the case of Paleta Ibérica, it is very important the profiling process. We must leave a uniform layer of bacon throughout the piece, which is where it will be nourished during the curing process. If it is too thin, the shoulder will be "dry"

The next step is salting, which lasts about a week. We intend that the piece takes just the right amount of salt to enhance the flavor without masking the nuances in the mouth of this magnificent piece Then we move to the artificial drying room, which like the hams, we start with a temperature of around 0 ° and a high humidity that we will gradually reduce for about 6 months and giving more heat

From the artificial dryer we move on to the natural one. There, the Paleta Ibérica will reach 28ºC in the summer season, and that is when the different chemical reactions will take place inside, which will give it juiciness, that rosy color, that aroma and "umami" flavor, which means textually delicious, by the combination of glutamic acid and ribonucleic acid

The last stage, as always, is the cellar where the Paleta de Cebo 50% Raza Ibérica will take body and will be kept until an expert hand chooses it to take it to your home

INGREDIENTS: extremity of Iberian cebo pork (Iberian cebo pork shoulder), common salt, preservatives Potassium Nitrate (E-252), Sodium Nitrite (E-250) and antioxidant Sodium Citrate (E-331)

NUTRIENTAL INFORMATION: Average values per 100 g.

NUTRIENTAL INFORMATION: Average values per 100 g.

Energy value 1261 kJ/303 kcal Fat Fat 19.20 g Of which saturated 7.81 g carbohydrates 0.1 g Of which sugars 0.1 g Proteins 32.3 g Salt 4.85 g