Paleta / Shoulder ham
Considered an emblematic part of the adult Iberian pork, that due to its finesse and juicy taste, shares its delicacy with the ham (rear leg).
Curing: lasts a minimum of 24 months.
Ingredients: acorn fed Iberian shoulder ham and marine salt.
Pedro Nieto, S.L. - Jamones y embutidos ibéricos de Bellota. Pol. Agroalim. C/ Sierra de Béjar 56
37770 Guijuelo (Salamanca). Tfno 0034 923 58 02 01 Fax 0034 923 1580 47
37770 Guijuelo (Salamanca). Tfno 0034 923 58 02 01 Fax 0034 923 1580 47