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USDA Organic Ibérico de Bellota Shoulder by Fermín - FREE SHIPPING!

$467.95
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USDA Organic Ibérico de Bellota Shoulder by Fermín - FREE SHIPPING!

USDA Organic, 100% Ibérico Breed, Acorn-Fed and Pasture-Raised

All Natural

$467.95jm-187 jm-187 jm-187
 
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  • Acorn-fed Ibérico bone-in front shoulder
  • USDA Organic and nitrate free
  • From pasture-raised, acorn-fed pork
  • Aged 2 years in mountain air
  • Smaller than jamón (back leg)
  • Size - Approximately 11.5 lbs

Cutting slices from a whole bone-in paleta is the way to taste Ibérico de Bellota shoulder at its finest. The masters at Fermín are fanatics about quality and now offer the only USDA Certified Organic Ibérico de Bellota hams and shoulders in the world. This is an excellent paleta marbled with rich acorn-flavored fat that literally melts in your mouth. Made with just Ibérico pork and salt, this Ibérico de Bellota shoulder is all natural and nitrate free.

Cut thin slices slices from this bone-in shoulder to enjoy paleta at its best. Serve on a warm plate with roasted almonds and a bottle of good Spanish vino.

This paleta begins with 100% pure-breed Ibérico pigs that spend their entire lives on wild pasture, munching on grasses and herbs. In the fall the pigs absolutely feast on sweet acorns (‘bellotas’ in Spanish), eating over ten pounds a day. The acorns add a nutty flavor and are full of antioxidants, which allow the pork to be cured for years with very little salt.

Paleta is the front shoulder. Because it is smaller than a ham, it cures more quickly than a larger jamón (about two years vs four years for a ham). While the flavor is delightful, it is somewhat more challenging to carve than the jamón (back leg), and the ultimate experience is carving the longer aged whole jamón.

Fermín is a small family curing house based in the idyllic mountain village of La Alberca. Clean mountain air helps dry the paletas, which lose up to 40% of their weight as the fat melts away over the years.

Unwrap your USDA Organic Paleta Ibérica de Bellota on arrival and allow it to breathe in a cool, dry place. The shoulder can be stored this way for weeks. Harmless mold may appear on the paleta, just simply wipe it away with a cloth. When you are ready to slice it, be sure to use a sturdy ham holder and a very sharp jamón knife.

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