Bellota shoulder 50% Iberian + wine + cheese. Salamanca. Julian del Águila
Información sobre Bellota shoulder 50% Iberian + wine + cheese. Salamanca. Julian del Águila
Julián del Águila's paleta of bellota 50% ibérica breed is the result of careful curing following the traditional process of the masters of Jamón Ibérico.
The lot contains
- - paleta of bellota 50% ibérica 5-5.5kg
- - 750kg of Young Cured Cheese
- - 1 bottle of Crianza wine.
Since 1895 the jamón ibérico has been present in the Julián del Águila family in Salamanca. Today it is one of the most recognized and prestigious firms in this town, the nerve center of the ham and sausage ibérico of Salamanca.
As it is a paleta Ibérica of bellota 50% breed ibérica contains more infiltrated fat than a shoulder ibérica of 100% bellota ibérica.
(El precio no incluye la posible decoración)
FICHA TÉCNICA DE Bellota shoulder 50% Iberian + wine + cheese. Salamanca. Julian del Águila
- Color Seal R.D 4/2014
- Red
- Category
- Acorn
- Racial purity
- 50% Iberian
- Feed
- Acorn
- Handling
- Raised in freedom in the Salamanca countryside
- Minimal Healing
- 24 months min
- Appellation of origin
- Jamón Ibérico non-PDO
- Prepared in
- Salamanca
- Place of breeding
- Dehesa Salmantina
- Delivery in
- 2/3 days
- Allergen Information
- Gluten and lactose free
- Ingredients
- Iberian pork ham, salt, preservative E-252 and E-250 and antioxidant E-316, sugar
- Nutritional Information per 100gr
- Energy value kJ 1865 kJ. Energy value kcal 449 kcal. Fats 35.1 g. Saturated 10.8 g. Carbohydrates 0.10 g. Sugars 0.10 g. Proteins 33.3 g. Salt 5.10 g
- Health Registration
- Jamones ibéricos Julián del Águila. Spain 10.05469/SA
- Certified by
- Calicer
Aviso sobre la Ficha de Producto
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Jamones ibéricos Julián del Águila
Julián del Águila's Iberian bellota hams are raised in pastures in freedom and as a result their diet is based on acorns and herbs. The final product is an exquisite product where all the flavors of the authentic jamón de bellota 100% ibérico are brought out. The success of the bellota jamón ibérico 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. Producers of Iberian ham since 1895 where the family business has more than 100 years and more than 5 generations of master butchers behind it. Artisanal production, experience together with breeding in the conditions mentioned above launch high quality Iberian products on the market 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 of the breeding area on Salamanca farms, guaranteeing animal welfare.
Among Julián del Águila's hams, we highlight the jamón ibérico of bellota, cebo or cebo de campo and Iberian shoulders.
Iberian sausages Julián del Águila
The Salamanca pastures allow for a suitable climate for the drying, maturation and aging of Julián del Águila products. More than a century of making Iberian products and transferring the knowledge from generation to generation means that the products are of very high quality without forgetting the competitive prices.
The montanera in Julián del Águila
All pigs, when approaching the end of their life, spend their last months through a fattening process that is 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 bellota, because this Royal Decree indicates that for a ham to be ibérico of bellota, it must be at least 60 days consuming acorns and pastures in the pastures.
It is also worth mentioning that throughout the montanera process, the pigs travel many kilometers in search of food and among the fibers of their meats a large infiltration of fat is generated in their meats that will give the final product that flavor that only Iberian hams from bellota provide.
During this time in which the importance of pig feeding is key to getting the pig fattening and thus achieving the minimum weight to be called Iberian bellota.
Ver más productos de este productorJulián del Águila's bellota 50% ibérica paleta is traditionally cured and included in a batch with cured cheese and a bottle of wine. The Julián del Águila family is 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.