Iberian Shoulder
The Iberian shoulder from acorn-fed pigs is a true gastronomic treasure, made from free-range Iberian pigs fed with acorns. Its intense flavor and juiciness make it an exquisite option. Discover our selection and enjoy its incomparable quality.
FAQs
The first step to starting an Iberian acorn-fed shoulder is to place it on the ham holder with the hoof facing up. Use a sharp knife for slicing, allowing you to enjoy thin, juicy slices. Slowly remove the rind to prevent the piece from drying out.
The tags on the shoulders indicate their quality and diet. The black tag identifies 100% acorn-fed Iberian shoulders, the red tag indicates acorn-fed shoulders with 75% or 50% Iberian breed.
The green tag refers to field-fed shoulders, and the white tag to farm-fed shoulders, all with varying percentages of Iberian breed.
To preserve an Iberian acorn-fed shoulder, place it in a cool, dry place. After each slice, cover it with a cotton cloth to avoid oxidation.
If it’s sliced, store it in the refrigerator in airtight containers or vacuum-sealed packaging. This will keep its unique flavor intact.
The difference between Iberian ham and shoulder lies in their size and curing time. The shoulder, smaller in size, is cured between 12 to 24 months and has a more intense flavor due to its higher fat infiltration.
The ham, larger in size, is cured up to 36 months, offering a more balanced flavor and a more fibrous texture.
When buying Iberian acorn-fed shoulder, check the tag, curing time, and Protected Designation of Origin (PDO).
A good shoulder will have shiny fat, marbled meat, and a deep aroma. At Belloterra, we offer the best selection to ensure an authentic taste.
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