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La Alacena de Zafra
Paleta Ibérica de Bellota O.D.

Once the animal has been slaughtered, the hams and shoulders are cut, resulting in their salting. After between 8 and 12 days they will pass to the draining chamber, thus beginning their healing process.
Then they move to a heated warehouse where they will remain at a temperature of 4 degrees, continuing their ripening process. Afterwards the pieces will rest in a drying room, at room temperature, where with patience and patience, you will achieve the maturity that gives you that unique flavor of an authentic ham or Iberian shoulder of acorn.
Before reaching your table a ham or shoulder has been verified and checked one by one (cove) and conveniently classified and labeled, to patiently wait in the cellar for more 20 months for bait, until you have achieved your total point of cure.
Characteristics: Palette fruit of the Iberian pig fed in a 100% natural way in montanera, eating only grass and acorns in the dhesa during the last period of its life. Product inspected by the Regulatory Council of the Denomination of Origin from before the birth of the pig until the end of the process of curing the palette.
Healing: minimum 22 months.
Approximate weight: between 3.5 and 6 kg.
Ideal form of consumption: thin slices at temperature between 20 and 23ºC.
Conservation: preferably hanging at a temperature between 10 and 20ºC in a dry and ventilated environment.
Preferential consumption: 12 months from the date of packaging.
Price 33.00 Eurso / Kilo

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This product was added to our catalog on Monday 24 August, 2009.

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