Where to buy the best ibérica shoulder in bellota
The paleta ibérica of bellota comes from the forelimbs of Iberian pigs that have been fed exclusively with bellota for a minimum period of 60 days and have managed to gain a minimum of 46kgs.
That minimum period we are talking about is known as "La Montanera" which begins at the end of autumn and lasts until the beginning of spring. During this period, the pigs do not only feed on acorns, they take advantage of all the delicacies that La Dehesa offers them: herbs, wild grasses, snails, worms, roots, etc...
A very varied diet but characterized by the nutritional richness of the bellota, which provides an enormous amount of Oleic Acid. This exclusive diet based mainly on acorns, makes this exquisite delicacy possible with such an exclusive flavor.
You can buy two types of bellota paleta depending on the percentage of breed purity of the animal, we are talking about paleta of bellota 50% or 75% ibérica which is easy to distinguish by its red seal. The other option is the real paleta ibérica pata negra.
The only one that can be called in this way; The paleta of bellota 100% ibérica.
Factory-direct Iberian bellota shoulders
The main difference between a bellota paleta and a paleta pata negra will be in its fatty infiltration. The paleta of bellota 50% or 75% will have greater infiltration, you will see more intramuscular fat.
On the other hand, the paleta of 100% bellota will ibérica show less streaks but a significant covering fat, mainly in the area of the mace. That 100% ibérico bacon is the secret to the flavor. A few very thin slices of that white bacon are a real delight for the palate.
The 100% ibérica paleta will also have a darker color, similar to ripe cherry. bellota paleta ibérica is a high-quality source of protein. Its juiciness, combining salty and sweet notes, means that when we taste the paleta ibérica of bellota it melts in our mouths and leaves that characteristic and delicious taste.
At Ibericomio we offer you an incredible catalog of Iberian shoulders from bellota, so that you can put the best gastronomic pleasure on your table directly from the factory, without intermediaries.
Frequently asked questions about Iberian Bellota Shoulder
What is an Iberian acorn shoulder?
It is the shoulder from Iberian pigs that have been fed during the last phase of their lives (the montanera, from October to March) with acorns and natural pastures in the dehesa. This feeding, along with the exercise of the animal in freedom, gives the fat that melting texture and the flavor its characteristic complexity. Depending on the percentage of Iberian breed, it may be a 100% Iberian acorn shoulder (black seal, pata negra) or a 75% or 50% Iberian acorn shoulder (red seal).
How long does an Iberian acorn shoulder cure?
The minimum cure for an Iberian acorn shoulder according to regulations is 365 days, but the best producers keep it in the cellar for 18 to 24 months, and even longer for small pieces that withstand long curing well. During this time, the shoulder loses about a third of its initial weight, concentrating flavors and achieving that juicy and creamy texture that characterizes it. Insufficient curing results in a soft and featureless shoulder; adequate curing is the key to its flavor.
How do I identify an authentic 100% Iberian acorn shoulder?
A 100% Iberian acorn shoulder (pata negra) always bears the black seal of the Iberian standard, placed by an independent certifying entity. This seal includes a barcode that allows you to consult the traceability of the piece in the IBERICO app from ASICI. Furthermore, the label must indicate the official denomination "100% Iberian acorn shoulder" and the name of the producer. Beware of any piece that does not carry the corresponding seal, regardless of its price.
Why is the acorn shoulder cheaper than the acorn ham?
The shoulder and the ham come from the same pig and are made to the same standards, but the shoulder has a smaller market and, above all, a greater proportion of bone relative to usable meat. Since it yields less meat per kilo, its price per piece is lower than that of the equivalent ham, although the price per kilo of actual meat may be very similar. For those who want to enjoy 100% Iberian acorn with less investment, the shoulder is an excellent alternative to the ham.
How should I cut an Iberian acorn shoulder?
The shoulder is placed in the ham holder with the hoof facing up to start with the part that has the most meat (the top side, equivalent to the ham muscle). The slices should be very thin, almost translucent, and about 5 cm long. Since the shoulder has more bone and the meat is distributed over fewer areas than the ham, it is advisable to change the angle of the cut as you proceed. If you don't have experience, at Ibericomio we offer the shoulder sliced by hand and vacuum-packed, ready to enjoy.
