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 ibéricos y embutidos ibéricos de Bellota
Ctra de Campillo, 70 - 37770 Guijuelo (Salamanca). Tel 923 580 201. Fax 923 158 047.
Ctra de Campillo, 70 - 37770 Guijuelo (Salamanca). Tel 923 580 201. Fax 923 158 047.