100% Iberian Bellota Shoulder - Pata Negra - Boneless - ≈ 2.5kg

Whole piece - Cured for 32 to 36 months Our Bellota Shoulder is characterized by its deep red, almost purple meat. Close to the bone, it develops powerful and pleasant aromas, with intense flavors. Hand-boned, suitable for restaurants and specialist shops equipped with a slicer.  APPEARANCE AND TEXTURE: • Bright, transparent fat • Deep red, almost purple flesh • Visible tyrosine crystals, a sign of exceptional ripening • Tender, but maintains its structure and complexity during tasting.  AROMAS AND FLAVORS: • Powerful and pleasant aromas • Intense flavors Curing time: • Between 32 months and 36 months in natural cellars Consumption temperature: • Consume at room temperature (20-25ºC).Remove from the refrigerator 15 minutes before consumption.