Iberico Salchichon Bellota (PRE-SLICED) – Acorn fed – 100 gr

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  Spanish Charcuterie

  Iberico Bellota Cured Smoked Pancetta – Black Pork – 2.5 kg Whole pieces

  $ 5.58/100 gr

  Iberico Bellota Pancetta is made from black hog, fed 100% on acorns. Iberian pork belly is a very fatty, juicy, and soft cut. Thanks to a maturation of about 4 months together with spices such as paprika, oregano and thyme, the Iberian pancetta obtains a strong aroma and a special flavour.

  The black hog pancetta takes on its color with the paprika and garlic marinade and are left to mature for approximately 90 days. Its flavor blends paprika, a soft touch of garlic, spicy nuances and a bouquet of oak smoke that produces an extremely pleasant lingering aftertaste. Once flavored, it is left to mature in our wooden and oak charcoal container. The pancetta is preferred by the best professionals in the gastronomic sector.

  The black Iberico Bellota pancetta is richer in omega 3, anserina, and coenzyme Q10 carnosine, all contributing positively to our diets.

  Can be used on tapas, pizza, focaccia, and various cooking recipe

  $139.56

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  Iberico Bellota Loin (PRE-SLICED) 100% Acorn Fed -100gr

  Lomo Iberico Bellota is a pork loin of highest quality and one of the most prized part of Iberico Bellota pata negra. The external surface is light red, while the interior is bright red and when cut it has the typical veins due to acorn fat. One of a kind product.

  $28.28

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  Iberico Ham (PRESLICED & HAND CARVED) 100% acorn fed – 100 gr

   

  Iberico Bellota hand carved from Iberico pigs raised in freedom in Extremadura and fed with acorns.

  Jamón ibérico, “Iberian ham” is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and Portugal. The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months.During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior layer of mold which helps to protect the meat inside.

  It can be eaten on its own or with bread and red wine.

  Produced near Extremadura, where the natural context and the climate are the most favorable for the production of Jamón Ibérico, the extraordinary Gran Reserva is obtained from pure Iberian breed pigs, bred in the wild and fed naturally, 100% acorn-based. Top quality, a unique find. This product is hand carved by a professional.

  Aged for 52 months

  Weight per piece: 70 gr

   

  $42.78

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  Iberico shoulder Bellota Boneless – 100 gr

  $22.17 

  Tender and succulent, with pleasing aromas of open fields, the La Prudencia Jamón Ibérico Bellota is made of 100% acorn fed black Ibérico pig.

  These Iberian hams are cleaned, then salted and cured for up to 52 months in natural drying rooms and cellars.

  Though best enjoyed on its own, and with little additional fanfare, there are other ways to consume Iberian ham without taking away from its magnificence: Tomato and Olive oil Bread, El Bocadillo de Jamón y Queso (bread and cheese).

  100% Acorn fed. Also called “Paleta Iberica 100% Bellota”. This is one of the ultimate delicacies in the culinary world, Spain’s Iberico ham has taken the food world by storm. Thanks to the most modern technology combined with traditional craftsmanship, La Prudencia produces excellent Serrano and Iberico hams, matured in the mountain areas of the Spanish sierra since 1910. Their product stand out for their unique and particular flavor. Paleta is considered the front limb of the Iberian acorn-fed.

   

  $554.26

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