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Bone-In Ibérico de Bellota Shoulder by Montaraz - FREE SHIPPING!

$479$439
Sale Image for Bone-In Ibérico de Bellota Shoulder by Montaraz - FREE SHIPPING!

Bone-In Ibérico de Bellota Shoulder by Montaraz - FREE SHIPPING!

Free-Range, Acorn-Fed Cured Shoulder from Extremadura | JM-180

All Natural

jm-180 jm-180
$479$439
 
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  • Acorn-fed Ibérico front shoulder
  • 100% Ibérico breed
  • Nitrate free, all natural
  • Aged for over a year
  • Hoof removed according to USDA guidelines
  • Size - About 9-11 lbs

Acorn-fed Ibérico de Bellota paleta yields paper thin slices of meltingly delicious meat with a deep richness and amazing flavor. Carving slices from a whole bone-in paleta is the way to taste Ibérico de Bellota shoulder at its finest. Mounted in a ham holder, this Montaraz UNICO Bellota paleta will last for weeks as you enjoy its unequaled flavor.

The masters at Montaraz have produced great hams and paletas for over 125 years. They use only 100% pure-breed, acorn-fed Ibérico pigs that spend their lives wandering the countryside, foraging and eating sweet acorns.

Paleta is the cured front shoulder. Because it is smaller than a ham, it cures more quickly than a larger jamón (about a year vs. two to four years for a ham). While the flavor is exceptional, it is somewhat more difficult to carve than the jamón (back leg), and the ultimate of flavor is a longer aged whole jamón.

Bellota in Spanish literally means acorn. Ibérico pigs destined for the bellota designation wander the countryside during the ‘montanera’ season when the oak trees yield lots of sweet acorns. Each pig is allowed over two acres to forage.

Because of this exercise and diet, the pork is infiltrated with rich, beneficial fats. This allows the paletas to be cured for over a year, during which they transform into a masterpiece of exquisite flavor. Only when they are perfectly cured will the Montaraz master allow them to be sold.

Montaraz is part of the DOP Extremadura, a denomination of origin similar to a wine appellation. Every step is inspected by an independent organization to ensure the finest quality - from the origins of the pork, to the levels of oleic acid, to the final packaging.

Since 1890, Montaraz has aged fine Ibérico hams and paletas. Four generations of family expertise goes into the curing of each jamón.

Allow your paleta to come to room temperature before carving. A holder is needed so that you can slice your Paleta Ibérico de Bellota properly and safely.

Ingredients

Ibérico de Bellota pork and sea salt.

Nutritional Information

A bone-in shoulder ham (paleta) will last approximately 6 to 8 weeks. Store in the refrigerator in the plastic wrapper for 2 to 3 months or remove from the plastic and store in a cool dry place on a ham holder or hanging by the rope provided.

Once you cut into it, cover the cut surface with fat from the paleta and a light breathable cloth. The cut surface may dry out a bit; simply cut off the dry portion and continue slicing. Do not remove the fat and skin from areas you are not actively slicing, as they protect the ham from drying out.

A thin layer of mold may appear on whole hams and paletas; this is completely harmless. It can be removed with a clean, damp cloth or with a cloth and olive oil. Small white spots are amino acids found in aged meat and cheese products and are perfectly safe to eat.

Serve the slices at room temperature.

This shoulder ham will yield approximately 4 to 5 pounds of slices.

All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.

Use and Care

A bone-in shoulder ham (paleta) will last approximately 6 to 8 weeks. Store in the refrigerator in the plastic wrapper for 2 to 3 months or remove from the plastic and store in a cool dry place on a ham holder or hanging by the rope provided.

Once you cut into it, cover the cut surface with fat from the paleta and a light breathable cloth. The cut surface may dry out a bit; simply cut off the dry portion and continue slicing. Do not remove the fat and skin from areas you are not actively slicing, as they protect the ham from drying out.

A thin layer of mold may appear on whole hams and paletas; this is completely harmless. It can be removed with a clean, damp cloth or with a cloth and olive oil. Small white spots are amino acids found in aged meat and cheese products and are perfectly safe to eat.

Serve the slices at room temperature.

This shoulder ham will yield approximately 4 to 5 pounds of slices.

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