Sliced Bellota shoulder 75% Iberian
The best of Iberian cold meats, ready to be tasted to reveal its aromas in every bite. Enjoy it in tapas, on toast or in a salad.
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With its balanced notes and long finish, this Iberian shoulder of pork will delight your taste buds. Sold sliced and vacuum-packed, it is perfect for tapas, toasts or salads!
Prepared from the shoulder of pigs of Iberian breeds raised in the open air and fed on oak acorns in the sierra, it will bring you all the fame of Spanish cold meats.
Shoulder, the little sister of ham
Made with the front leg of the pig, against the back for the ham, the shoulder is not to be outdone regarding its flavours! With its enveloping aroma and reddish colour, it offers a higher proportion of fat in small natural infiltrations, which gives it a very juicy texture. This intramuscular fat is homogenous and creamy and melts pleasantly on the tongue.
After 24 months of curing, which reveals all its flavour and juiciness, the shoulder is detailed in thinner slices than the ham, due to the anatomy of this piece.
Like ham, this Iberian sausage is rich in proteins, B vitamins and fatty oleic acids. It is also quite low in calories, making it a full-fledged member of the 100% healthy Mediterranean cured meats.
Iberian cold meats
Iberian cured meats are renowned for their superior quality, made possible by the breed of Iberian pig and its well-developed intramuscular fat, which gives it its juicy side, as well as the natural feed from the pastures of the Spanish Dehesas, large expanses where the pigs frolic and feast on the abundance of oak acorns.
This quality is regulated in Spain by a Royal Decree of 2014 on hams, aimed at preserving the Iberian breed and informing the consumer, in which the cured meats "De Cebo De Campo", "De Bellota Ibérico" and "De Bellota 100% Ibérico" are included. This decree lays down rules on the presence of the Iberian breed in the herd and on the natural part of the pigs' diet.
Don Bardem, Spanish gastronomic jewels for demanding gourmets
Based in Extremadura, the cradle of the Iberian pig, Don Bardem cured meats are made from Iberian breed pigs, reared by the best breeders and producers in Spain, and highly appreciated by connoisseurs. From breeding to curing, Don Bardem is committed to strict quality control and guaranteed traceability of each of their products.
It is more particularly in Montánchez, a village at 990m above sea level in the Sierra, that Don Bardem hams and other Iberian cured meats are matured. The cold and dry climate in winter (a succession of low temperatures and falling humidity) and then harsh in summer (hot and airy) is the key to this village's reputation for curing hams and other Iberian meats for five centuries. The cold allows, with a soft salting, a perfect stabilization of the hams. The summer heat then causes the hams to sweat, which leads to an impregnation of fat in the muscle fibres. All of this under the watchful eye of the "maestro bodeguero", who check each piece daily by eye, smell and touch.
Ham, shoulder, lomo or chorizo, always with a splendid maturation period of 12 to 36 months. Whole, in pieces or sliced, this is the best of Spanish cold meats that Don Bardem offers you to taste, in the way that suits you best! Gourmets and gourmets, you won't be able to resist hams with a sweet taste and intense and persistent aromas!
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