100 % Iberian acorn-fed pork shoulder + Iberian cold meat selection. Belloterra.
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Pack products Belloterra:
- 100 % Iberian acorn-fed pork shoulder. Belloterra. Curing period: 20 – 30 months. Approx. weight per piece: 4,5 – 5 kg.
- Iberian cold meat selection: Curing period: 4 – 5 months. Approx. weight per piece: 0,5 – 0,6kg. Individually vacuum-packed
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in 4/8 Days
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This ham is made from 100% Iberian pigs reared freely in the Valley of Los Pedroches and fed on an diet of acorns and grass. The curing process, which is never less than 2 years, is achieved through a very slow maturation in a natural dryer, followed by time spent in our natural cellar, located 5 metres underground to achieve the optimum moisture and temperature conditions.
100% Iberian acorn-fed pork loin prepared with natural ingredients and cured slowly for 150 days and their maturing ends in the natural cellar.
100% Iberian acorn-fed cured sausage and chorizo made following the tradicional recipes, from selected loins of acorn-fed pork. These loins undergo a thorough process to remove fat.