Bellota 100% Iberian Shoulder
5 – 5.5 kg
La Prudencia Bellota Iberian Shoulder from Ibérico pigs raised free on our Extremadura farms. Fed exclusively by acorns from the holm oaks and cork oaks typical of the Extremadura pasture, our pigs eat 9 kg of acorns a day during the montanera period (from November to February), to reach an optimal weight of 180 Kg.
140,00€ IVA incluido
Organoleptic Characteristics
La Prudencia bellota shoulder follows the traditions of our grandparents that remind us of authentic village flavours. Soft but intense, marbled and pleasant on the palate, fine and elegant, sweet and harmonious, a treat for the 5 senses.
Recommendations for use
ON THE BONE: To cut with a knife like the master cutters. You will need a ham holder and a good sharp knife.
Ingredients
Bellota Iberian shoulder, common salt, sugar, acidity regulator (E-331iii) and preservatives (E-252 and E-250).
Curing
Minimum 36 weeks of Curing.
Nutritional Values
| Energetic value | 1580 kJ / 375 kcal |
| Fats | 22,4 g |
| including saturated fatty acids of | 6,5 g |
| Hydrates | 1,5 g |
| including sugars of | 0,5 g |
| Protein | 43,2 g |
| Salt | 2,78 g |
Bellota 100% Iberian Shoulder
5 – 5.5 kg
La Prudencia Bellota Iberian Shoulder from Ibérico pigs raised free on our Extremadura farms. Fed exclusively by acorns from the holm oaks and cork oaks typical of the Extremadura pasture, our pigs eat 9 kg of acorns a day during the montanera period (from November to February), to reach an optimal weight of 180 Kg.
140,00€ IVA incluido
Organoleptic Characteristics
La Prudencia bellota shoulder follows the traditions of our grandparents that remind us of authentic village flavours. Soft but intense, marbled and pleasant on the palate, fine and elegant, sweet and harmonious, a treat for the 5 senses.
Recommendations for use
ON THE BONE: To cut with a knife like the master cutters. You will need a ham holder and a good sharp knife.
Ingredients
Bellota Iberian shoulder, common salt, sugar, acidity regulator (E-331iii) and preservatives (E-252 and E-250).
Curing
Minimum 36 weeks of Curing.
Nutritional Values
| Energetic value | 1580 kJ / 375 kcal |
| Fats | 22,4 g |
| including saturated fatty acids of | 6,5 g |
| Hydrates | 1,5 g |
| including sugars of | 0,5 g |
| Protein | 43,2 g |
| Salt | 2,78 g |
