Paleta de Bellota 100% Iberico Acorn-Fed Pork Shoulder, Pais de Quercus
100g | Gluten Free
This Iberian pork shoulder comes from the meadows in the southwest of the Iberian peninsula, where the Iberian pig is the only pig breed in Europe that can live wild and in total freedom, feeding on acorns during the acorn harvest from November to March, making the meat acquire oleic acid similar to the healthy properties found in olive oil and avocados. Matured for at least 18 months.
100g | Gluten Free
This Iberian pork shoulder comes from the meadows in the southwest of the Iberian peninsula, where the Iberian pig is the only pig breed in Europe that can live wild and in total freedom, feeding on acorns during the acorn harvest from November to March, making the meat acquire oleic acid similar to the healthy properties found in olive oil and avocados. Matured for at least 18 months.
100g | Gluten Free
This Iberian pork shoulder comes from the meadows in the southwest of the Iberian peninsula, where the Iberian pig is the only pig breed in Europe that can live wild and in total freedom, feeding on acorns during the acorn harvest from November to March, making the meat acquire oleic acid similar to the healthy properties found in olive oil and avocados. Matured for at least 18 months.
Description
Content: 100g
Ingredients: 100% Iberian Bellota shoulder of ham, salt, sugar (sucrose), preservatives (E252 and E250) and antioxidants (E301), no gluten.
How to enjoy: Best appreciated alone but because of its intense flavour, can be accompanied by bread or cheese.
Origin
EXTREMADURA, SPAIN
Pais de Quercus
Iberian acorn-fed pork meats are a great tradition in their artisan elaboration dating back to Roman times. País de Quercus is a society of producers who are passionate about the Iberico pig, native to the ecosystem of the Extremadura pastures (dehesas) where the temperature, rainfall and terrain allow the development of an exclusive breed in free-range conditions, fed on acorns of the genus Quercus, like cork trees, holm-oaks and gall oaks. This creates the reputed “bouquet” unique to Iberian cured meats and hams.
