Freshly sliced in our Balham Deli.
The Brindisa bellota shoulder (paleta) is made from pigs of 75% Ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks at the end of their lives. Expertly cured in Guijuelo, Salamanca for 2 years.
The shoulder (paleta) has more fat than the back leg, giving a remarkable richness to the meat. Sweet, savoury and nutty, it has a lingering aftertaste, intensified by the abundant acorn rich fat.
Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.
For best results, remove from fridge at least 30 minutes before serving.
|Nutrition -||Per 100g|
|Energy||1423 kJ/ 342 kcal|
|of which saturates||9.5g|
|of which sugars||<0.5g|
|* Typical values per 100g|
Produced by an ibérico meat-curing specialist who has more than 100 years of experience in this area, located in the famous ham-producing town of Guijuelo, Salamanca. Using this knowledge and allying it to a constant drive to maintain their standards of excellence, they make consistently high-quality ibérico charcuterie.
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