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High quality product from free-range pigs. The result is a slice between vetoed, unmistakable flavor and aroma, due to the daily exercise that makes the pig by the farm, feeding and selected genetics
Culinary delicacy. Front end of the Iberian pig, which stands out for its fat infiltration and crimson color, the result of a genetic selection, a feed rich in high oleic feed, legumes and cereals and breeding in complete freedom. Due to the feed rich in Omega 3, it has a curing process similar to that of acorns, but longer than the 50% Cebo 50% Raza Ibérica Finca Jarallana Paletas
As in all our pieces, we start with salting by placing them in containers of maximum 30 shoulders to avoid deformation. After 6-7 days in salting, they are washed to remove the excess salt and placed in drying rooms at a temperature of 2-3 °C and a humidity of approximately 95%, where they spend about 6 months. In this initial stage it is very important to keep cold and to increase the temperature and reduce the humidity gradually to prevent the piece from spoiling, which is what is known in the jargon as "cala"
The next step is to hang the piece in a natural dryer, where it will spend more than a year, spending at least one summer in it, which is when the Paleta will "sweat" during the day due to the high temperatures and will "tighten" at night producing chemical reactions inside the piece that will give it that color, aroma and flavor so characteristic. The location of this type of dryers is very important, being located in mountain areas where in summer, the days are hot, but not excessively so, and the nights are cold
Finally, the Paleta de Cebo de Campo 50% Raza Ibérica Finca Jarallana, is hung in a cellar at a constant temperature of about 15 °C and is left to rest all the aroma and flavor obtained in the previous phase
In the final step, the expert human hand intervenes, choosing the piece that is at its optimum curing point, which is wrapped so that you can appreciate the aroma and touch it to feel the texture, so that you can enjoy it at home
INGREDIENTS: Iberian cebo de campo shoulder, 50% Iberian breed, salt, sugars, preservatives (E-252 and E-250) and antioxidant E-300.
Salt, sugars, preservatives (E-252 and E-250) and antioxidant E-300
