Boneless Iberian Shoulder

Characteristics of the Boneless Iberian Shoulder
HsjGourmet Selection

The Boneless Iberian Shoulder is a type of cured shoulder that comes from the Iberian pig, a native breed of the Iberian Peninsula in Spain. The term "boned" refers to the fact that the bone has been removed from the shoulder. The meat of the Boneless Iberico Shoulder is usually cut into thin slices and served as a delicacy in Spanish cuisine, often accompanied by Bread, Cheese, Olives and a good Spanish Wine.

The boneless Iberian Shoulder is highly appreciated for its intense flavor and unique aroma, the result of the diet of the Iberian pig based on a healthy and healthy diet, which gives the meat a special flavor. It is also known for its high omega 3 content, which gives the meat a rich, buttery texture. Due to its exceptional quality and flavor, the Boneless Iberico Shoulder thus becomes a Delicatessen food.

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 and Duroc breed.
Taste: Intense aftertaste characteristic of the natural resources of the meadow.
Texture: Homogeneous, juicy with fluidity on the palate.
Curing: Curing that goes from 24 to 30 months in centennial natural cellars.

INGREDIENTS:
Iberian shoulder 50% Iberian breed, salt.

NUTRITIONAL CHARACTERISTICS (VALUE PER 100 G):

Proteins: 31.7g.
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:
2.5 – 3.5 kg

CONDITIONS OF CONSERVATION:
Store in a dry and cool place. Avoid excess moisture. Natural environment. You don't need cold

#Boneless Iberian shoulder ham

#Boneless Iberian Shoulder Spain