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The other jewel of gastronomy. The Paleta de Bellota 50% Finca Jarallana, is still cured as our ancestors did. The front leg, always juicier than the ham, has that vetoed between and that intense red color, impregnated with a unique aroma and accompanied by an indescribable flavor resulting from a pig that has roamed at ease in our pasture and has eaten only acorns, grass and roots

The difference with the 100% Acorn-fed Paleta de Bellota, in this one, our purebred mothers are inseminated from Duroc breed pigs that give it that infiltration of muscular fat so sought after. When we have the Paleta de Bellota 50% Raza Ibérica and after trimming it to remove the excess fat that covers the lean part, we put it in salt, approximately one day per kilo of weight of the same.

Afterwards, the Paleta de Bellota 50% Raza Ibérica is salted

Afterwards, it is put in a drying room at a temperature of 2-4ºC and very high relative humidity that simulates the winter season, which is when the pigs that people used to slaughter at home used to be slaughtered

As time goes by, the temperature is gradually increased and the humidity is reduced and for a period of 6-7 months that is when we move them to a natural dryer where they will spend the rest of their life. In this natural dryer is where the differentiation of our product takes place, where the air currents caress the shoulder and where the temperature variations that occur day after day cause the enzymatic hydrolysis of proteins, generating amino acids such as glutamic acid, alanine or lysine that give it that intense and pleasant flavor or lipolysis of the fat that gives it that intoxicating aroma. In this natural dryer the palette spends at least a year and a half and then hung in a cellar where the temperature is around 14-16 º C where the piece settles that color and aroma of the previous phase

Our pieces in general, have a point of salt just right, so you can appreciate the aromas and flavors enhanced in their right measure

INGREDIENTS: Iberian acorn-fed Iberian shoulder, salt, sugars, preservatives E-252 and E-250 and antioxidant E-300

NUTRITIONAL INFORMATION: Average values per 100 g.