WHAT IS A BONELESS IBERICO BELLOTA SHOULDER HAM?
Montanegra Boneless Iberico Bellota Shoulder Ham from Basco is produced from Iberico pigs situated in Extremadura, Spain. This boneless shoulder ham, known in Spain as Paleta Iberica de Bellota has a rich nutty taste and can only derive from black pigs of the Iberian breed whose unique origin can be traced back through the ages. This ancient breed possesses many qualities, including the capacity to accumulate fat between the muscular fibres. This is what gives the ham its unique white streaks! The main feature that distinguishes Iberico from the rest of cured hams is the purity of the breed. The pigs are allowed to freely move around extensive wooded pastures known as Dehesas. At least a hectare of healthy pasture is needed to raise a single pig and all of the animals are fed on a diet of fresh grass quality acorns from Holm and Cork Oak meadows which gives the meat its exquisite taste and aroma. So if you have got a special event coming up, why not give this unique ham a try today?
Store your boneless shoulder ham in the refrigerator. 12 month shelf-life, once opened consume within 30 days. You can also ask your butcher to cut the ham into pieces and vac pac them individually, that way you only use it as you need, keeping each piece fresh. No cooking required. Average weight 2-2.5Kg. Product includes free delivery.
Thanks to the knowledge gained during more than 70 years and several generations dedicated to this activity, Montanegra produces Ibérico products that are considered to be amongst the best nowadays in Spain. A family business located in the D.O. ‘Dehesa de Extremadura’ in the Southwest of Spain. Its geographical location is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of Black Iberian Pigs.
About 75% of the production is Montanegra’s own cattle, leaving 25% to other Dehesas. Montanegra has an important level of ownership in the main abattoir of the province of Badajoz, therefore having larger control over this process. The drying rooms in Nogales have a capacity of 150,000 hams; the drying rooms in Higuera La Real have approximate capacity for 500,000 hams. The premises located in the South of Badajoz are ideal for the curing process due to the microclimate of the area.
The quality of Montanegra’s hams has recently been recognised by winning a 3 star Great Taste Award in 2013 for their Jamón Ibérico de Bellota D.O. elevating their ham products to some of the best in the UK.