Bellota Shoulder 75% Ibérico DOP Guijuelo carefully selected, from pigs whose parents are a 100% Iberian mother and a 50% Iberian father.
Raised in freedom in the Dehesa and fed on acorns during the Montanera process between November and March. Animal management and a minimum of 16 months of curing in the cellars of Guijuelo allow for a juicy shoulder with all the flavor of the acorn.
The Ibérico shoulder yields 30-32% when cut from its gross weight. So, if you buy a shoulder of 5-5.5 kgs, you would get between 1.5 and 1.75 kgs of lean meat.
GREAT DEAL!
Order before May 13th and get FREE with your shoulder 1/2 loin of 50% Ibérico bellota (approx. 350g) and 2 Ibérico strings, each approx. 200g of Ibérico chorizo.
(The price does not include the possible decoration)
Product Sheet Notice
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The Iberian acorn-fed hams of Julián del Águila are raised in pastures in freedom and consequently their diet is based on acorns and herbs. The final product is an exquisite product where all the flavors of authentic 100% Iberian acorn-fed ham are found. The success of acorn-fed Iberian ham lies in this feeding and breeding, which Julián del Águila takes care of with care.
The most artisanal processes are part of the current Julián del Águila. Iberian producers since 1895 where the family business has more than 100 years and more than 5 generations of master cooks. The artisanal production, the experience together with the breeding in the conditions mentioned above launch to the market high quality Iberian products with balanced and natural aromas and flavors.
On the other hand, we must talk about the breed of Iberian pigs, which is the raw material of the final product and the area raised in Salamanca farms guaranteeing animal welfare.
Among the hams of Julián del Águila we highlight the Iberian ham of acorn, bait or bait of field and the Iberian shoulders.
The meadows of Salamanca allow to have a suitable climate for the drying, maturation and aging of the products of Julián del Águila. More than a century of making Iberian products and transferring knowledge from generation to generation makes the products of very high quality without forgetting the competitive prices.
All pigs, approaching the end of their lives, spend their last months through a fattening process known as 'montanera'. During all that time the pigs roam freely through the pasture eating and eating acorns and pastures. According to Royal Decree 4/2014 the montanera stage will be between October 1 and December 15.
Not all hams may be acorn-plated, because this Royal Decree indicates that for a ham to be Iberian acorn-fed ham, it must spend at least 60 days consuming acorns and pastures in the pastures.
It is also worth mentioning that throughout the montanera process, pigs travel many kilometers in search of food and between the fibers of their meats a great infiltration of fat is generated in their meats that will give the final product that flavor that only Iberian acorn-fed hams provide.
During this time in which the importance of pig feeding is key to get the pig fattening and thus achieve the minimum weight to be called acorn-fed Iberians.
The Paleta de Bellota 75% Ibérico DOP Guijuelo comes from pigs of mixed Ibérico ancestry, raised free-range and fed on acorns during the Montanera period.
Its curing process lasts at least 16 months, ensuring a juicy and richly flavored paleta with acorn notes.
This product offers a cutting yield of 30-32%, meaning that from a 5-5.5 kg paleta, approximately 1.5 to 1.75 kg of lean meat is obtained.
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