Acorn-fed Iberian Shoulder

Characteristics Acorn-fed 50% Iberian Shoulder
"Red Label"

DESCRIPTION:

Acorn-fed 50% Iberian shoulder, from purebred pigs (100% Iberian mother and 50% Iberian father). That during its fattening phase, it has fed in freedom exclusively on acorns, tubers, natural herbs and other resources present in our pastures in Guijuelo, Salamanca. The start of curing is done taking advantage of the location of the dryers at more than 800 m. above sea level, taking advantage of the air inlets of the Sierra Salmantina. During spring and the prolonged but gentle rise in temperatures, the unsaturated fat of the acorn-fed Iberico Shoulder, characteristic of the acorn, melts with the lean meat and accelerates a series of processes that will be essential for its ideal flavor and texture. Finally, the maturation of the 50% Iberian Acorn-fed Shoulders is carried out slowly in century-old natural cellars. During this process, the shoulder breeds on the surface a series of molds and yeasts that we respect and that are essential for its healing. This curing and aging process lasts a minimum of 24 months for the small shoulder and more than 36 months for the large shoulder.

ORGANOLEPTIC CHARACTERISTICS:
Smell: intense, persistent aroma of slow and careful curing in natural dryers.
Colour: lean, bright and intense pinkish colour, with infiltrated fat very streaked in the muscle due to its purity of Iberian breed.
Taste: Intense aftertaste characteristic of acorns and natural resources of the pasture.
Texture: Homogeneous, juicy with fluidity on the palate.
Healing: Healing that goes from 2 to 3 years in century-old natural cellars.

INGREDIENTS:
Acorn-fed Iberian shoulder 50% Iberian breed, salt.

NUTRITIONAL CHARACTERISTICS (VALUE PER 100 G):
Proteins: 31.7 g.
Fats: 33.50 g.
Saturated fatty acids: 12.68 g.
Carbohydrates: < 0.5 g.
Sugars: < 0.5 g.
Salt: 3.89 g.
Energy value: 428 Kcal/1778 K.

ALLERGENS:
No preservatives, gluten-free, lactose-free.
APPROXIMATE WEIGHT:
5 to 6 kg
CONDITIONS OF CONSERVATION:
Store in a dry and cool place. Avoid excess moisture. Natural environment. You don't need cold.

CHOOSE YOUR PREPARATION:

The whole piece with bone: it is sent wrapped in greaseproof paper and with a black cotton cover and red mesh. The shipment is made in a special box for hams.

The piece cut with a knife and vacuum-packed: is sent in vacuum-packed envelopes (16 to 18 envelopes), with 100 grams of thin slices The shipment is made in a special box. 1 Envelopes of minced ham and the corresponding bones of the Shoulder of your selected piece for your broths and stews.

The piece cut by machine and vacuum packed: it is sent in vacuum-packed envelopes (16 to 18 envelopes), with 100 grams of thin slices. The shipment is made in a special box. 1 Envelopes of picadito de la Palette and the corresponding bones of the shoulder of your selected piece for your broths and stews.

Important information:

Given the great demand that we are receiving, requesting knife cutting or machine cutting and vacuum packaging of the pieces selected by you, the HsjGourmet cutting and selection department informs you that when requesting this service your order will be received from 24 to 48 hours later. In this way we will send your freshly cut and vacuum-packed ham or shoulder to your home.

For any doubt or question, our customer service department will be happy to assist you here: info@hsjgourmet.com

SERVING RECOMMENDATION:

Serve in thin slices and at room temperature (preferably between 20 – 25 ºC). If the ham is sliced, it does not need to be stored in the fridge, it will only have to be stored in a cool, dry place. You'll know the slices are done when they naturally separate from each other.

#Buy acorn-fed Iberian shoulder ham online

#Buy acorn-fed Iberian shoulder ham online Spain