Shoulder Ham from 50% Iberian Pig
Shoulder Ham from 50% Iberian Pig
Buy 50% Iberian Acorn-fed Pork Shoulder online
The 50% Iberian Acorn-fed Pork Shoulder is a high-quality piece designed for those seeking the authentic flavor of acorn in a more manageable format than a ham. It comes from Iberian pigs with 50% purebred lineage, raised on pastures and fed during the "montanera" season with acorns, natural grasses, and natural resources from the environment.
Its red label identifies an acorn-fed Iberian piece with an excellent combination of flavor, aroma, and juiciness. Thanks to its traditional curing and natural fat infiltration, this shoulder offers a tender texture, intense flavor, and a persistent aftertaste with elegant nutty nuances.
Being a shoulder, its size is smaller than that of a ham, which allows for a very balanced curing and a special concentration of aromas. It is an ideal option to enjoy at home, prepare an Iberian charcuterie board, give as a gift, or serve at celebrations where a product with presence, quality, and character is desired.
If you are looking for a more convenient format for slicing, you can also find this piece in a boneless version.
Product characteristics
Product type: Iberian Acorn-fed Pork Shoulder
Breed: 50% Iberian Breed
Label: Red
Format: Whole piece
Approximate weight: 5–5.5 kg
Curing: Minimum 36 months
Vintage: 2020
Diet: Acorns, natural grasses, and pasture resources during the "montanera" season
Texture: Juicy, tender, and with good fat infiltration
Flavor: Intense, deep, aromatic, and persistent
Recommended use: Traditional slicing, home consumption, Iberian charcuterie boards, celebrations, and gourmet gift
Minimum curing of 36 months
This shoulder has been cured under optimal conditions for a minimum of 36 months. This slow maturation process allows the piece to develop its full aromatic potential, integrating fat into the lean meat and achieving a soft, unctuous, and very pleasant texture in the mouth.
Traditional curing provides depth, intensity, and balance, essential characteristics of a good Iberian acorn-fed pork shoulder.
2020 Vintage
The 2020 vintage stands out for favorable conditions during the "montanera" season, with good availability of acorns and natural grasses. This directly influences the quality of the infiltrated fat, the aroma of the piece, and the final flavor of the product.
The result is a shoulder with greater complexity, elegant nutty notes, and a very balanced taste profile.
Feeding with acorns and natural grasses
This shoulder comes from Iberian pigs raised on pastures and fed during the "montanera" season with acorns, natural grasses, and natural resources from the countryside.
This diet is key to achieving more aromatic fat, a juicier texture, and that characteristic flavor of Iberian acorn-fed products.
Consumption recommendations
To enjoy the full aroma and flavor of this shoulder, it is recommended to keep it at room temperature a few hours before consumption.
The ideal serving temperature is between 18 ºC and 20 ºC. At this point, the fat becomes brighter and more aromatic, allowing for better appreciation of the juiciness and nuances of the acorn.
For slicing, use a well-sharpened knife and make thin slices that integrate lean meat and fat. This results in a more balanced and flavorful tasting experience.
Storage and shelf life
Store the shoulder in a cool, dry place, protected from direct sunlight.
The recommended shelf life for the whole piece is 12 months, provided it is kept under suitable storage conditions.
If the shoulder is sliced or vacuum-packed, the best-before date indicated on the packaging must be respected. Once opened, store refrigerated and consume within a short period to maintain all its qualities.
Shipping
Shipping is carried out using isothermal vehicles, previously checked for cleanliness and hygiene conditions, to ensure that the shoulder arrives at its destination in perfect condition.
Ingredients
Iberian 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 saturates: 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.
Product Features
Whole piece, approximately 5 to 5.5 kg.
Minimum 36 months curing.
50% Iberian Breed. Red label.
Acorns, natural pastures, and dehesa resources during montanera
Shoulder ham from 50% Iberian breed pigs raised in pastures and fed acorns and natural grasses during the "Montanera" season. Cured for a minimum of 36 months.
Conservation and consumption
Keep in a cool, dry place away from direct sunlight.
Serve between 18 ºC and 20 ºC. Slice thinly to better appreciate the marbled fat, aroma, and texture.
Consume preferably before 12 months.
Food information