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Bellota Iberian Shoulder

5 – 5.5 kg

La Prudencia Bellota Iberian Shoulder, from Ibérico pigs raised free in 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.

89,00 IVA incluido

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Organoleptic Characteristics

La Prudencia bellota Iberian 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 100% Iberian shoulder, common salt, sugar, acidity regulator (E-331iii) and preservatives (E-252 and E-250).

Curing

Minimum 42 months 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 Iberian Shoulder

5 – 5.5 kg

La Prudencia Bellota Iberian Shoulder, from Ibérico pigs raised free in 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.

89,00 IVA incluido

Organoleptic Characteristics

La Prudencia bellota Iberian 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 100% Iberian shoulder, common salt, sugar, acidity regulator (E-331iii) and preservatives (E-252 and E-250).

Curing

Minimum 42 months 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

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