Description

Hand Carved Iberico Ham Shoulder (Front Leg)

Paleta Iberica de Bellota- Jabugo (Black Label)

This is the best Iberian ham shoulder or Paleta Iberica in Spanish, that money can buy.

This Paleta Iberica de Bellota has been produced using a 100% bred Iberian black pig which has had a diet purely consisting of Acorns (Bellota in Spanish). The Acorn-Fed Jamon is the finest of all and is given the prized ‘Black Label’ classification.

To taste, the ham shoulder has a nuanced nutty taste which is salty and with hints of smoke- the shoulder is ‘younger’ taste than the Iberico Ham Leg which gives the shoulder a more ‘intense’ flavour. The ham shoulder also has an intense aroma. To look at, the Jamon shoulder is slightly oily and the fat is soft. This Iberico ham shoulder is cured for 18-24 months.

• 100% Natural
• Front Leg – Black Label (Iberico Jamon De Bellota)
• Diet of Pure Acorns to give the famous Black Label Flavour
• Cured for 18-24 Months
• 100% Organic & Free Range (minimum of 60 days in the field and in a minimum area of 100m2)
• Each Packet Contains 100gs of Perfect Hand Sliced Iberico Jamon

Instructions

There is an art to ensuring that your hand-sliced Jamon is perfect every time. The vacuum packing process can make the meat harder than if it were freshly sliced from a leg, so an incorrect preparation may result in a poorer experience.

In our experience, it is best to warm the packet with warm tap water up to 60 seconds (in the winter especially). You’re looking for the fats to loosen and start to turn translucent. Dry off the packet, open it fully and allow the meat to rest for another 5 – 10 minutes to allow the fats to settle, and the meat to separate naturally.

Now, it is time to enjoy!

Hand Sliced Jamon

This packet contains 100gs of premium, hand-sliced Jamon, which has been painstakingly sliced by experts in Spain.

Why does hand-slicing the Jamon make a difference? Each slice is sliced by hand to ensure that each mouthful contains the perfect ratio of fat to chewy meat. There is no other way to ensure this than an expert slicing a leg by hand.

A secondary benefit is that the hard work has been done. All you need to do is open the packet and enjoy!

Storage

Keep the product in a cool, dry place away from direct sunlight. The Jamon can last for up to 6 months (or as directed by consumption by date on the packet). Consume within 2 weeks once opened. Place Jamon in fridge once opened.