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MARCOS SALAMANCA Pasture-Raised Iberico Pork | Dry-cured, Acorn-fed Iberico Bone In Shoulder / Paleta 100% Iberico de Bellota | D.O Guijuelo
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ACORN-FED PORK SHOULDER. Our Iberian Pork Shoulder has been made with meat from the pure Iberian pig, pasture-raised in Dehesas, a Spanish ecosystem consisting of grassland featuring herbaceous and a variety of oak trees. The acorns from these oak trees are a source of vitamin E, the natural antioxidant that enables a minimum of 24 month curing process to give our Iberico shoulders their characteristic flavor. This shoulder is characterized by its bright and transparent fat. Its meat is lean and marbled, with an intense cherry red color with a marvelous lasting and cured aroma. Intense scent. Fat with a fluid and soft texture that makes for an outstanding juicy meat.
Features & details
- [ACORN-FED 100% IBERICO SHOULDER] This Acorn-Fed 100% Iberico Free Range Shoulder has been naturally cured for a minimum of 24 months in Sierra de Francia Mountain Range, a declared Biosphere Reserve by UNESCO.
- [ANIMAL WELFARE AWARDS] Marcos Salamanca’s Iberico pigs are born and pasture-raised in the only Spanish farms awarded for their treatment to animals. Marcos Salamanca holds the Good Sow and Good Pig awards from animal welfare organization Compassion in World Farming.
- [PRODUCT QUALITY CERTIFIED BY GUIJUELO P.D.O] Guijuelo PDO monitors, controls and guarantees our Acorn-Fed Iberico hams and shoulders comply with the highest quality standards.
- [COUNTRYSIDE IBERICOS | PRODUCT OF SPAIN] Since 1965 we have produced the most refined Iberico products from our hometown of Sotoserrano, Salamanca for the most demanding palates. Now we are honored to finally offer our products in the US for friends and families to celebrate with the most precious meats of the Spanish gastronomy.
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