Boneless Acorn-Fed Iberian Pork Shoulder 50% Iberian Breed
Boneless Acorn-Fed Iberian Pork Shoulder 50% Iberian Breed
The 50% Iberian Breed Boneless Bellota Paleta is a perfect choice for those seeking the intense flavor of bellota (acorn-fed) in a convenient, clean, and high-yield format. It comes from Iberian pigs with 50% breed purity, raised on dehesas (oak groves) and fed during the "montanera" (acorn-feeding season) with acorns, natural pastures, and resources from the environment.
Its boneless presentation facilitates slicing and allows for almost the entire piece to be used, reducing waste and providing convenience both at home and in restaurants. It is ideal for machine slicing, knife slicing, or storing in a block to be consumed gradually.
Thanks to its traditional curing process, this paleta develops a deep flavor, a smooth texture, and intramuscular fat that provides juiciness and a lingering taste. The result is a balanced, aromatic, and very practical piece for enjoying bellota Iberian quality without the need to handle an entire bone-in paleta.
Product Features
Product type: Boneless Bellota Iberian Paleta
Breed: 50% Iberian Breed
Label: Red
Format: Half boneless paleta, vacuum-packed
Approximate weight: 1/2 paleta from 1.1 to 1.6 kg
Diet: Acorns, natural pastures, and dehesa resources during the montanera
Curing: Minimum 36 months
Texture: Smooth, juicy, with intramuscular fat
Flavor: Intense, aromatic, and lingering
Recommended use: Machine slicing, manual slicing, catering, home consumption, and Iberian platters
Bellota Paleta in boneless format
The boneless format is designed for those who want to enjoy an Iberian bellota paleta with greater ease of use. By not having a bone, it allows for simpler handling, more uniform slicing, and greater utilization of the meat.
It is an especially practical option for restaurants, bars, specialized stores, or private customers looking for a premium product without the complications of traditional slicing of an entire piece.
Acorn and dehesa feeding
During the montanera, pigs feed on acorns, natural pastures, and other resources specific to the dehesa. This diet is key to achieving more aromatic fat, a juicier texture, and a deeper flavor.
Acorns provide characteristic nuances, a more unctuous sensation in the mouth, and a lingering aftertaste that differentiates this paleta from other lower-category Iberian products.
Traditional curing
This paleta has undergone a slow and controlled curing process for a minimum of 36 months. This time allows the piece to develop its aroma, concentrate its flavor, and achieve a balanced texture.
The boning is done once the piece has completed its maturation, preserving its properties and facilitating its subsequent consumption.
Consumption recommendations
To best enjoy the product, it is recommended to remove the piece from refrigeration before slicing and let it come to room temperature, reaching approximately 18 ºC to 20 ºC.
At that temperature, the fat becomes shinier and more aromatic, facilitating slicing and enhancing the tasting experience.
It can be machine sliced for thin and uniform slices, or hand sliced if a more artisanal cut is preferred.
Storage and shelf life
Store in a cool, dry place, protected from direct sunlight.
The shelf life of the vacuum-packed product is 180 days, provided that the indicated storage conditions are respected.
Once the package is opened, keep refrigerated and consume progressively as soon as possible to maintain its aroma, texture, and quality.
Presentation
Half boneless paleta, clean and vacuum-packed.
Shipping
Shipping is carried out using isothermal vehicles, previously checked for optimal cleaning and hygiene conditions, to ensure that the paleta arrives at its destination in perfect condition.
Ingredients
Iberian paleta, 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.
Product Features
1/2 shoulder of 1.1 to 1.6 kg approximately.
Minimum 36 months of traditional curing in natural cellar.
50% Iberian Breed. Red label.
Acorns, natural pastures, and dehesa resources during the Montanera.
Shoulder from 50% Iberian breed pigs, raised in pastures and fed with acorns, natural pastures, and resources from the environment during the "montanera" (acorn-feeding season). Deboned after curing to facilitate slicing and use.
Conservation and consumption
Keep in a cool, dry place away from direct sunlight. Once opened, keep refrigerated.
Temper before cutting until it reaches approximately 18–20 ºC to enhance aroma, texture, and juiciness.
180 days vacuum-packed.
Food information