The Bellota Shoulder 50% Iberian breed of Julián del Águila is the result of a careful curing following the traditional process of the masters of Iberian Ham.
Since 1895 Iberian ham has been present in the Julián del Águila family of Salamanca. Today it is one of the most recognized and prestigious firms in this town, the nerve center of Iberian ham and sausage in Salamanca.
Being an Iberian Bellota Shoulder 50 % Iberian breed contains more infiltrated fat than an Iberian shoulder of 100% Iberian acorn.
(The price does not include the possible decoration)
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The Iberian acorn-fed hams of Julián del Águila are raised in pastures in freedom and consequently their diet is based on acorns and herbs. The final product is an exquisite product where all the flavors of authentic 100% Iberian acorn-fed ham are found. The success of acorn-fed Iberian ham lies in this feeding and breeding, which Julián del Águila takes care of with care.
The most artisanal processes are part of the current Julián del Águila. Iberian producers since 1895 where the family business has more than 100 years and more than 5 generations of master cooks. The artisanal production, the experience together with the breeding in the conditions mentioned above launch to the market high quality Iberian products with balanced and natural aromas and flavors.
On the other hand, we must talk about the breed of Iberian pigs, which is the raw material of the final product and the area raised in Salamanca farms guaranteeing animal welfare.
Among the hams of Julián del Águila we highlight the Iberian ham of acorn, bait or bait of field and the Iberian shoulders.
The meadows of Salamanca allow to have a suitable climate for the drying, maturation and aging of the products of Julián del Águila. More than a century of making Iberian products and transferring knowledge from generation to generation makes the products of very high quality without forgetting the competitive prices.
All pigs, approaching the end of their lives, spend their last months through a fattening process known as 'montanera'. During all that time the pigs roam freely through the pasture eating and eating acorns and pastures. According to Royal Decree 4/2014 the montanera stage will be between October 1 and December 15.
Not all hams may be acorn-plated, because this Royal Decree indicates that for a ham to be Iberian acorn-fed ham, it must spend at least 60 days consuming acorns and pastures in the pastures.
It is also worth mentioning that throughout the montanera process, pigs travel many kilometers in search of food and between the fibers of their meats a great infiltration of fat is generated in their meats that will give the final product that flavor that only Iberian acorn-fed hams provide.
During this time in which the importance of pig feeding is key to get the pig fattening and thus achieve the minimum weight to be called acorn-fed Iberians.
Julián del Águila's bellota 50% ibérica paleta is traditionally cured and included in a batch with 100% ibérico bellota loin, cured cheese and a bottle of wine. The Julián del Águila family has been renowned in the production of jamón ibérico since 1895 in Salamanca. It is important to note that, due to its 50% ibérica breed, this paleta contains more infiltrated fat than a 100% ibérica shoulder of bellota.
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