Information about Bait shoulder 50% Iberian Boneless. Julian del Águila
Boneless shoulder of Iberian bait from pigs fed with 100% natural feed
Cured for a minimum time of 12 months in Guijuelo (Salamanca).
Boneless shoulder of Iberian bait rich in infiltrated fat providing a juiciness characteristic of the veined shoulders that leave an incredible taste in the mouth. At its right point of salt and a high index of oleic acid beneficial to health.
In this format it is intended to provide the client with more resources for cutting with machine or knife. Special format to have it at home or for restaurants.
(The price does not include the possible decoration)
TECHNICAL DATA SHEET Bait shoulder 50% Iberian Boneless. Julian del Águila
Weight
2,5kgs
Presentation
Vacuum packing.
Color Seal R.D 4/2014
White
Category
Iberian bait
Racial purity
50% Iberian
Feed
Fed with vegetable feed (corn, cereals, soybeans, etc.)
Handling
Raised in the best farms of the Peninsula
Minimal Healing
12 months min
Appellation of origin
Jamón Ibérico non-PDO
Prepared in
Salamanca
Delivery in
2/3 days
Allergen Information
Contains no allergens
Ingredients
Iberian pork shoulder, salt, sugar, dextrose, preservatives E-252 and E-250 and antioxidant E-301
Conservation
Provided that the storage conditions are met, the minimum shelf life of the product is one year. Store in a cool, dry place away from direct sunlight.
Health Registration
Jamones ibéricos Julián del Águila. Spain 10.05469/SA
Product Sheet Notice
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Meet the producer
Jamones ibéricos Julián del Águila
Julián del Águila's Iberian bellota hams are raised in pastures in freedom and as a result their diet is based on acorns and herbs. The final product is an exquisite product where all the flavors of the authentic jamón de bellota 100% ibérico are brought out. The success of the bellota jamón ibérico 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. Producers of Iberian ham since 1895 where the family business has more than 100 years and more than 5 generations of master butchers behind it. Artisanal production, experience together with breeding in the conditions mentioned above launch high quality Iberian products on the market 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 of the breeding area on Salamanca farms, guaranteeing animal welfare.
Among Julián del Águila's hams, we highlight the jamón ibérico of bellota, cebo or cebo de campo and Iberian shoulders.
Iberian sausages Julián del Águila
The Salamanca pastures allow for a suitable climate for the drying, maturation and aging of Julián del Águila products. More than a century of making Iberian products and transferring the knowledge from generation to generation means that the products are of very high quality without forgetting the competitive prices.
The montanera in Julián del Águila
All pigs, when approaching the end of their life, spend their last months through a fattening process that is 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 bellota, because this Royal Decree indicates that for a ham to be ibérico of bellota, it must be at least 60 days consuming acorns and pastures in the pastures.
It is also worth mentioning that throughout the montanera process, the pigs travel many kilometers in search of food and among the fibers of their meats a large infiltration of fat is generated in their meats that will give the final product that flavor that only Iberian hams from bellota provide.
During this time in which the importance of pig feeding is key to getting the pig fattening and thus achieving the minimum weight to be called Iberian bellota.
Description
Boneless Iberian Cebo Shoulder, cured for 12 months in Guijuelo, Salamanca. Rich in infiltrated fat, juicy and tasty, with a perfect balance of salt and high content of oleic acid beneficial to health. Available in a special format for easy cutting at home or in restaurants.
Boneless shoulder Out of Norm from pigs fed with 100% natural feed and raised in selected farms.
Cured for a minimum time of 20 months in the dryers of the Vizcaino family in Guijuelo (Salamanca).
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