100% Ibérico Bellota Ham Shoulder Black Label

The 100% Ibérico Bellota Cured Pork Shoulder, Black Label, is an exceptional piece for those seeking the most authentic flavor of bellota ibérico. It comes from 100% Ibérico pigs, raised in dehesas (oak groves) and fed during the "montanera" (acorn-feeding season) with acorns, natural pastures, and resources from the environment.

Its black label identifies the highest category within ibérico products: 100% Ibérico Bellota. This results in a cured pork shoulder with a deep aroma, intense flavor, tender texture, and marbled fat that provides juiciness and a lingering finish.

Thanks to its traditional curing process, this piece develops complex nuances, elegant nutty notes, and a long, balanced aftertaste. It is an ideal cured pork shoulder for those who value top-quality Ibérico products, whether for personal consumption, as a gift, or for serving on special occasions.

Its whole and covered format preserves the piece in optimal conditions, maintaining all its character, aroma, and quality until the moment of cutting.

Product characteristics

Product type: Ibérico Bellota Cured Pork Shoulder
Breed: 100% Ibérico Breed
Label: Black
Format: Whole piece, covered
Approximate weight: 5–5.5 kg
Diet: Acorns, natural pastures, and dehesa resources during the "montanera"
Texture: Tender, juicy, and with marbled fat
Flavor: Deep, intense, aromatic, and persistent
Recommended use: Traditional slicing, home consumption, Ibérico platters, special occasions, and gourmet gift

100% Ibérico Bellota Cured Pork Shoulder, Black Label

The black label represents the highest level of quality among Ibérico products. This cured pork shoulder comes from pure Ibérico pigs, fed with acorns during the "montanera," which provides a much deeper, more aromatic, and elegant flavor profile.

The marbled fat is one of its great strengths: it slowly melts in the mouth and helps enhance the aroma, juiciness, and persistence of the product.

Acorn and dehesa feeding

During the "montanera," the pigs feed on acorns, natural pastures, and resources from the dehesa. This diet is key to achieving a more aromatic fat, a more rounded flavor, and a more tender texture.

The result is a cured pork shoulder with personality, balance, and that unmistakable Ibérico character found in high-quality bellota products.

Consumption recommendations

To enjoy its full potential, it is recommended to keep the cured pork shoulder at room temperature for a few hours before consumption.

The ideal serving temperature is between 18 ºC and 20 ºC. At this point, the fat becomes more brilliant and aromatic, allowing you to better appreciate its texture, intensity, and nuances.

For slicing, use a sharp knife and make thin slices, integrating lean meat and fat. This achieves a balanced, juicy, and flavorful tasting experience.

Storage and shelf life

Store in a cool, dry place, protected from direct sunlight.

The recommended shelf life for the whole piece is 12 months, provided it is properly stored.

Once cutting has begun, it is recommended to protect the exposed area to prevent drying out and consume progressively while maintaining good storage conditions.

Shipping

Shipping is carried out using isothermal vehicles, previously inspected for optimal cleanliness and hygiene conditions, to ensure that the cured pork shoulder arrives at its destination in perfect condition.

Ingredients

Ibérico pork shoulder, salt, preservatives E-250 and E-252.

Allergens

Does not contain mandatory declaration allergens.

Nutritional values per 100 g

Energy value: 380 kcal / 1578 kJ
Fats: 29.8 g
of which saturated: 11.3 g
Carbohydrates: 0.37 g
of which sugars: 0.37 g
Proteins: 27.6 g
Salt: 4.9 g

Certification

Product certified by CERTICAR, food product certificates, CP/NCI/003/10.