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FINCA JARALLANA 100% Acorn-fed Acorn-fed Shoulder from the exceptional thousand-year-old pig breed of the Iberian Peninsula, the Iberian pig, which has remained unchanged over time while maintaining its purity and which condenses that exceptional meat quality of color, aroma and flavor unique in the world

Each animal lives in freedom in the vast pastures during the montanera season, from November to March, a period in which the prized fruit of the oaks and cork oaks, the acorn, falls to the ground. The pigs feed only on acorns, grass and roots and walk up to 20 km a day due to their curious condition. All this makes it possible to achieve a high quality lean development that will be reflected in each of the cuts of pork.

The part that interests us, which is the one contained in the case, is the shoulder. A very juicy piece, cured for approximately 2 years, it is, for connoisseurs, one of the jewels of Spanish gastronomy. Once the piece is fresh, it is kept in salt for about 7 days and hung for 6 months in a drying room with controlled temperature and humidity, starting with a humidity of 90% and 2ºC and gradually changing to 50-55% humidity and 15-17ºC after 6 months. The next step is to pass it to the natural drying room where it will spend most of the process and where the air currents and temperature fluctuations will give the 100% FINCA JARALLANA Acorn-fed Paleta de Bellota that characteristic appearance, smell and taste. The last phase of the process is the Bodega, where the piece settles and all the characteristics that encompass this treasure are fixed

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NUTRIENTAL INFORMATION: Average values per 100 g.

NUTRIENTAL INFORMATION:Average values per 100 g