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100% Iberian Bellota shoulder. Pata Negra. Sierra de Béjar and Candelario

Information about 100% Iberian Bellota shoulder. Pata Negra. Sierra de Béjar and Candelario

100% Iberian Bellota shoulder. Authentic Pata Negra from the Sierra de Béjar and Candelario. Obtained from 100% pure Iberian pigs raised in freedom in the Dehesa Salmantina. Cured in a slow and traditional way by the Recio family with the learning of years of experience in the world of Iberian ham.

(The price does not include the possible decoration)
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Product Details
PIB_100%_REC_5-5,5kg

TECHNICAL DATA SHEET 100% Iberian Bellota shoulder. Pata Negra. Sierra de Béjar and Candelario

Weight
5-5,5kg
Color Seal R.D 4/2014
Black
Category
Acorn
Racial purity
100% Iberian
Feed
Acorn
Minimal Healing
24 months min
Appellation of origin
Jamón Ibérico non-PDO
Prepared in
Salamanca
Place of breeding
Dehesas of the Sierra de Béjar and Candelario
Delivery in
2/3 days
Allergen Information
Gluten and lactose free
IT DOES NOT CONTAIN any of the fourteen ALLERGENS of obligatory declaration according to R.D. 1169/2011
Ingredients
100% Iberian Bellota shoulder, salt, sugar, sugars (dextrose), antioxidant (E-331iii, E-301) and preservative (E-252)
Shipping Information
Individual piece packed in protective sleeve in cardboard box
Conservation
Store in a cool, dry place away from direct sunlight

Product Sheet Notice

From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.

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Description

The paleta of bellota 100% ibérica is an authentic Pata Negra from the Sierra de Béjar and Candelario. It is obtained from pure 100% Iberian pigs raised in freedom in the Dehesa Salamantina. The healing is carried out in a slow and traditional way by the Recio family, who have years of experience in the world of jamón ibérico.

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