USDA Organic Ibérico de Bellota Shoulder by Fermín - FREE SHIPPING!$525
- Acorn-fed Ibérico bone-in front shoulder
- USDA Organic and nitrate free
- From pasture-raised, acorn-fed pork
- Aged 2 years in mountain air
- Smaller than jamón (back leg)
- Size - Approximately 11.5 lbs
Cutting slices from a whole bone-in paleta is the way to taste Ibérico de Bellota shoulder at its finest. The masters at Fermín are fanatics about quality and now offer the only USDA Certified Organic Ibérico de Bellota hams and shoulders in the world. This is an excellent paleta marbled with rich acorn-flavored fat that literally melts in your mouth. Made with just Ibérico pork and salt, this Ibérico de Bellota shoulder is all natural and nitrate free.
Cut thin slices slices from this bone-in shoulder to enjoy paleta at its best. Serve on a warm plate with roasted almonds and a bottle of good Spanish vino.
This paleta begins with 100% pure-breed Ibérico pigs that spend their entire lives on wild pasture, munching on grasses and herbs. In the fall the pigs absolutely feast on sweet acorns (‘bellotas’ in Spanish), eating over ten pounds a day. The acorns add a nutty flavor and are full of antioxidants, which allow the pork to be cured for years with very little salt.
Paleta is the front shoulder. Because it is smaller than a ham, it cures more quickly than a larger jamón (about two years vs four years for a ham). While the flavor is delightful, it is somewhat more challenging to carve than the jamón (back leg), and the ultimate experience is carving the longer aged whole jamón.
Fermín is a small family curing house based in the idyllic mountain village of La Alberca. Clean mountain air helps dry the paletas, which lose up to 40% of their weight as the fat melts away over the years.
Unwrap your USDA Organic Paleta Ibérica de Bellota on arrival and allow it to breathe in a cool, dry place. The shoulder can be stored this way for weeks. Harmless mold may appear on the paleta, just simply wipe it away with a cloth. When you are ready to slice it, be sure to use a sturdy ham holder and a very sharp jamón knife.
More from our supplier Fermín:
We are very proud of our organic family, made with extra care just for you. Our organic Ibérico pigs are raised in freedom, in 100% Organic Farms certified based on a production system that uses farm's resources, including but not limited to soil fertility and biological activity. We minimize the use of non-renewable resources and synthetic fertilizers and pesticides are not used.
Our pigs are fed on certified organic cereals and, when they reach 175-195 pounds (80- 90 kg), they are fed exclusively on acorns and natural pastures.
The production of our organic Ibérico products are carried out on a separate line from the rest of traditional Ibérico products.
Our manufacturing process has an organic certification with zero residue of genetically modified organisms. Organic Fermín Ibérico is free of artificial additives/preservatives and nitrates/nitrites.
This exceptional natural process makes our finest and most luxurious Ibérico pork meat, an exquisite gem.
Organic 100% Iberico pork acorn-fed shoulder, salt. Gluten free. Lactose free. No nitrates or nitrites added except for that naturally occurring in salt.
Serving size 1 oz (28g). Servings per container varied. Calories from fat 90. Total fat 14g (22%), Saturated fat 3g (15%), Trans fat 0g (0%), Cholesterol 25mg (8%), Sodium 460mg (19%), Total carbohydrate 0g (0%), Dietary fiber 0g, Total Sugars 0g. Protein 5g. Vitamin A <2%, Calcium <2%, Vitamin C <4%, Iron 2%. *Percent Daily Values are based on a 2,000 calorie diet.
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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