100% Iberian Bellota Shoulder DOP Los Pedroches. Paleta pata negra del Ibérico. Purebred Iberian pigs 100% Iberian raised in freedom and fed in the Valley of the Pedroches. Exclusive palette of the livestock of the Moyano family that raises all its 100% Iberian pigs in farms of own livestock in the region of Los Pedroches in Córdoba.
The 100% Los Pedroches acorn shoulder with a darker flesh with cherry tones and a fatty coating on the mace that allows to obtain a juicy meat with all the flavor of the acorn and herbs of the Valley of the Pedroches.
Don Marcos' Valle de los Pedroches PDO palette has an excellent reputation among Iberian madmen.
We remind you that the lean yield of a pallet is around 30% of its gross weight.
(The price does not include the possible decoration)
Specific References
Product Sheet Notice
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Don Marcos is a brand of Bellota Hams and Shoulders from 100% Iberian pigs, which is proud to produce the best Iberian hams in the region of El Valle de Los Pedroches, located in Andalusia (Spain). Its production process begins in our pastures, a unique ecosystem in the world, where 100% Iberian pigs are raised in freedom and feed mainly on acorns and pastures. This natural food provides them with a diet rich in healthy fatty acids, which translates into meat of exceptional quality.
The salting process is fundamental in the production of Don Marcos 100% Iberian acorn-fed hams. Once the Iberian pig has been slaughtered, the excess fat and skin is removed, and an incision is made in the cane area to facilitate the penetration of the salt. Then, the piece is placed in brine, where it will remain for several days, depending on its weight. After salting, the ham is washed with cold water to remove excess salt and dries and matures. In
In summary, the salting process is essential for the production of Don Marcos acorn-fed hams, since it is the first step to obtaining a product of the highest quality and exceptional flavor.
The 100% Iberian ACORN-fed PDO Los Pedroches shoulder comes from purebred Iberian pigs raised in freedom and fed in the Valley of the Pedroches, in Cordoba. This exclusive shoulder from the Moyano family's cattle ranch stands out for its dark flesh with cherry tones and a fatty coating on the mace that makes it juicy and full of flavor of acorns and herbs from the Valley of the Pedroches. It is highly valued by Iberian ham aficionados, although it is important to remember that the lean meat yield of a shoulder is usually approximately 30% of its gross weight.
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