4.5 Kg Andreu Bellota 100% Iberian Shoulder Ham, slowly cured at natural drying facilities
Named the best acorn-fed Iberian shoulder ham.
Its intense flavour is due to a 2-year slow curing in natural drying facilities and cellars. The pigs graze on open-air pastures, making it an extremely desirable product.
Shoulder ham comes from the front legs of the Iberian pig and is smaller than regular ham (hind leg of the Iberian pig).
The white dots appearing on the cut of some of the pieces is a characteristic of acorn-fed hams and shoulder hams. It is the result of the crystallisation of an amino acid called thyroxin, which is a direct consequence of a natural, artisan and traditional drying process and shows the quality and exquisiteness of the product.
Before cutting, remove the yellowish fat from the piece to avoid affecting the taste of the ham. The larger slices on the outside should be used to protect and cover the cutting surface.
4.5 Kg aprox. Bellota Iberian Shoulder Ham,
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- Ingredients
- Andreu ham shoulder, salt, preservative and anti-oxidant agents.
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- Allergens
- NONE
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- Nutritional value
/100g Energy 1723KJ/412Kcal Fat 32g Saturated fat 11g Carbohydrate 0,8g Sugar 0,3g Protein 30g Salt 3,5g
For deliveries outside the country, take advice of our shipping policy.
Uncured products cannot be sent outside of Spain.
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Andreu 100% Iberian acorn ham: a true delicacy for the most discerning palates
Enjoy the incomparable flavor of a 100% Iberian acorn ham, carefully cured for over 4.5 kg of pure tradition in the natural drying room. Each piece is the result of a slow curing process that allows the meat to develop its most intense nuances, with a smooth texture and deep flavor that reflects the quality of our Iberian pigs, fed with acorns in the dehesa. Perfect for gifting or sharing, this delicate delicacy is not only a symbol of excellence but an invitation to savor the best of Spanish gastronomy. Carefully packaged in an elegant gift box, the Andreu Ham is an exclusive gift for those who seek authenticity in every bite.