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Bellota Shoulder 50% Iberian Sliced, Salamanca

Information about Bellota Shoulder 50% Iberian Sliced, Salamanca

The Bellota 50% Iberian shoulder sliced by machine from the renowned firm Julián del Águila is presented in vacuum-packed envelopes of 100grs each. It is a sliced machine taking care of the direction of the cut so as not to lose any flavor.

The slicing of Iberian shoulder of acorn allows to obtain the highest yield. Usually, with knife cutting, the yield of a paddle is 30-35%. So a shoulder of 4-4.5kg will provide us with approximately 1.5kgs of meat. For this reason, this is a really interesting offer of 50% Iberian acorn shoulder.

The Iberian pigs that are slaughtered to obtain the renowned Julián del Águila ham are raised in the Dehesas Salmantinas and Extremeñas. They take advantage of pastures and acorns of holm oaks, cork oaks and gall oaks.

All Julian del Águila Iberian products are covered by the Tierra de Sabor guarantee mark, a certification for a unique space with products of tradition and history made in Castilla y León with native raw materials.

Remember, it is delivered in a pack with vacuum-packed sachets of 100 gr. of sliced 50% Iberian Bellota shoulder.

Each sachet costs €4.80
(The price does not include the possible decoration)
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Product Details
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TECHNICAL DATA SHEET Bellota Shoulder 50% Iberian Sliced, Salamanca

Weight
1 Kg
Presentation
Vacuum-packed sachets of 100 gr
Type of slicing
Machine slicing
Color Seal R.D 4/2014
Red
Category
Acorn
Racial purity
50% Iberian
Feed
Acorns, herbs and wild plants.
Handling
Raised in freedom in the Dehesa
Minimal Healing
18 months min
Appellation of origin
Jamón Ibérico non-PDO
Prepared in
Salamanca
Place of breeding
Salamanca
Delivery in
3 working days
Allergen Information
Gluten free
Offer
Yes

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.

Meet the producer

Jamones ibéricos Julián del Águila

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.

Iberian sausages Julián del Águila

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.

The montanera in Julián del Águila

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.

Description

Paleta of bellota 50% Ibérica from Julián del Águila, sliced by machine and in 100-gram sachets. It comes from pigs raised in Dehesas de Salamanca and Extremadura and is Tierra de Sabor certified. Interesting offer with high performance. Ready to eat.

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José Antonio A.
BASTANTE BUENO, UN PELIN SALADO
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