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Acorn shoulder 50% Iberian breed Martín Matas. Made from the pigs of the family's own livestock. The Martín Matas Iberian shoulder is cured by hand in Ledrada's own dryers.
A special feature of the acorn paddle is the higher performance of the paddle the larger it is. A shoulder of 4-4.5kgs is around 30% in lean while a shoulder of 5-5.5kgs, if you are a good Iberian shoulder cutter at 40%. Although you should know that the larger the size, the greater the amount of bacon coverage to prevent the piece from drying out. In addition, a large acorn shoulder comes from larger Iberian pigs that therefore, more time must have been spent in Montanera and more acorns have been available.
The Martín Matas Iberian acorn shoulder is an excellent choice for consumption in a household of 2-3 people.
(The price does not include the possible decoration)
Specific References
Product Sheet Notice
From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.
The history of Martín Matas was born in the early twentieth century when Justo Martín and Cecilio Matas in Guijuelo and Ledrada respectively began their journey in the Iberian pig sector.
At present, in jamones ibéricos martín-matas Justo and Alberto, great-grandchildren of the founders, continue with the breeding of Iberian pigs and the artisanal production of authentic Iberian ham.
90% of the products marketed by the firm Ibéricos Martín Matas come from animals from their own livestock. Raised and fed by the Martín Matas family itself. This total control of the elaboration process guarantees not only the traceability of the product, but also the homogeneity of some hams.
100% Iberian breeding mothers are the result of careful genetic selection after many years of experience. The boars are raised in the own pastures or for rent that the family has in Extremadura and Salamanca. In towns of the Sierra de Francia such as Sotoserrano and other municipalities of Salamanca.
A differentiating feature of Martín Matas Iberian ham is the integrated production that respects animal welfare.
The morphology of each piece of Martín Matas Iberian ham is easy to distinguish. These are stylized legs in which the physical exercise of the animal provides a firm musculature.
The curing in a natural cellar is carried out in the own dryers of Ledrada and Guijuelo, localities recognized internationally for their fame as great producers of Iberian ham.
The quality and seriousness of Jamón Martín Matas is endorsed with the recognition and adhesion to the Regulatory Council of the PDO Guijuelo. Tasting an Iberian ham Guijuelo by Martín Matas is to enjoy a unique flavor. Martín Matas Iberian ham is the result of 100 years of selecting the Iberian racial purity of its own animals and the continuous improvement in the salting and drying processes of Martín Matas Iberian ham and shoulder.
All the heritage, know-how and original flavor of a PDO Guijuelo ham can be obtained with the Iberian ham of Guijuelo Martín Matas.
The paleta of bellota 50% breed ibérica Martín Matas is made from pigs from the family livestock and is cured in an artisanal way in the drying sheds of Ledrada. Larger bellota shoulders offer a higher yield, around 40% lean in a paleta of 5 to 5.5 kilograms.
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