{"title":"Whole Iberico hams","description":"\u003cp\u003eEntdecke unsere Auswahl ganzer Iberico Schinken aus Spanien – traditionell gereift und sorgfältig ausgewählt bei renommierten Produzenten.\u003c\/p\u003e\n\n\u003cp\u003eVon Jamón Ibérico bis hin zu Paleta Ibérica überzeugen unsere Schinken durch ihren intensiven Geschmack, feine Aromen und ihre zarte Textur. Perfekt für Tapas-Abende, besondere Genussmomente oder als exklusives Geschenk.\u003c\/p\u003e\n\n\u003cp\u003eWähle zwischen verschiedenen Qualitäten wie Cebo, Cebo de Campo und Bellota und genieße authentischen Iberico Schinken in bester Qualität.\u003c\/p\u003e","products":[{"product_id":"paleta-iberico-schouderham","title":"Iberico Ham – Paleta Cebo \u0026 Cebo de Campo Shoulder Ham","description":"\u003cp\u003eDiscover the rich, distinctive flavour of authentic Spanish \u003cstrong\u003ePaleta Ibérica\u003c\/strong\u003e. This Iberico shoulder ham comes from the front leg of the pig and, thanks to its natural marbling, has a succulent texture and typically more intense flavour than \u003ca href=\"\/en\/products\/whole-iberico-ham\"\u003eJamón Ibérico from the hind leg\u003c\/a\u003e. Traditionally cured for an extended period in Guijuelo, Spain.\u003c\/p\u003e\n\n\u003ch3\u003e50% Iberico: Iberico \u0026amp; Duroc\u003c\/h3\u003e\n\n\u003cp\u003eThis Paleta is \u003cstrong\u003e50% Iberico\u003c\/strong\u003e, produced from a cross between Iberico and Duroc pigs. This combines the characteristic flavour and marbling of Iberico pork with the \u003cstrong\u003etenderness, juiciness and fine fat distribution\u003c\/strong\u003e associated with Duroc.\u003c\/p\u003e\n\n\u003ch3\u003eChoose your Paleta Iberico\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003ePaleta Cebo 50% Iberico\u003c\/strong\u003e\u003cbr\u003e\nMild, savoury and beautifully balanced. The pigs are fed a diet including grains and legumes. The Paleta is then \u003cstrong\u003ecured for at least 16 months\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e50% Iberico – Iberico \u0026amp; Duroc cross\u003c\/li\u003e\n  \u003cli\u003eMild and beautifully balanced\u003c\/li\u003e\n  \u003cli\u003eFine natural marbling\u003c\/li\u003e\n  \u003cli\u003eCured for at least 16 months\u003c\/li\u003e\n  \u003cli\u003eWhite label\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003ePaleta Cebo de Campo 50% Iberico\u003c\/strong\u003e\u003cbr\u003e\nRich and aromatic in flavour. The pigs have \u003cstrong\u003eaccess to the outdoors\u003c\/strong\u003e and, in addition to grains, feed on grasses, herbs and other natural resources. This Paleta is \u003cstrong\u003ecured for at least 18 months\u003c\/strong\u003e, allowing its aromas and flavour to develop further.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e50% Iberico – Iberico \u0026amp; Duroc cross\u003c\/li\u003e\n  \u003cli\u003eOutdoor reared\u003c\/li\u003e\n  \u003cli\u003eRich and aromatic flavour\u003c\/li\u003e\n  \u003cli\u003eCured for at least 18 months\u003c\/li\u003e\n  \u003cli\u003eGreen label\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCebo or Cebo de Campo?\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eCebo\u003c\/strong\u003e is mild, savoury and approachable. \u003cstrong\u003eCebo de Campo\u003c\/strong\u003e is distinguished by outdoor rearing, a more varied diet and at least two additional months of curing. This gives the Cebo de Campo a somewhat fuller and more pronounced character.\u003c\/p\u003e\n\n\u003cp\u003eBoth are authentic \u003cstrong\u003e50% Paleta Ibérica\u003c\/strong\u003e, traditionally cured in Guijuelo. Your choice therefore mainly depends on the flavour profile you prefer.\u003c\/p\u003e\n\n\u003ch3\u003ePaleta: flavourful Iberico shoulder ham\u003c\/h3\u003e\n\n\u003cp\u003ePaleta is the shoulder ham from the front leg of the pig and is smaller than Jamón from the hind leg. The meat sits closer to the bone, giving \u003cstrong\u003ePaleta Iberico\u003c\/strong\u003e a characteristically rich and more intense flavour. It is an excellent choice for anyone who enjoys Spanish Iberian ham with plenty of character.\u003c\/p\u003e\n\n\u003ch3\u003eHow to serve and store Paleta Iberico\u003c\/h3\u003e\n\n\u003cp\u003eSecure the Paleta firmly in a ham holder and use a long, flexible ham knife to carve thin slices. Serve the Iberico ham at room temperature so the natural fat softens and its aromas and flavours can fully develop. Delicious with picos, pan con tomate, olives and a good glass of Spanish wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eLooking for the highest quality category of Iberico shoulder ham?\u003c\/strong\u003e Discover our \u003ca href=\"\/en\/products\/pata-negra-iberico-shoulder-ham-bellota\"\u003ePaleta Bellota 100% Ibérico Pata Negra\u003c\/a\u003e, produced from pure-bred Iberico pigs.\u003c\/p\u003e\n\n\u003ch3\u003eProduct information\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e Paleta Ibérico shoulder ham\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCut:\u003c\/strong\u003e Paleta (front leg \/ shoulder ham)\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eIberico breed:\u003c\/strong\u003e 50%\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e Cebo \u0026amp; Cebo de Campo\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCebo curing:\u003c\/strong\u003e minimum 16 months\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCebo de Campo curing:\u003c\/strong\u003e minimum 18 months\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guijuelo, Spain\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ibéricos Guillén","offers":[{"title":"Cebo \/ approx. 4.5 kg","offer_id":54530988867917,"sku":null,"price":126.0,"currency_code":"EUR","in_stock":true},{"title":"Cebo \/ approx. 5 kg","offer_id":54530988900685,"sku":null,"price":140.0,"currency_code":"EUR","in_stock":true},{"title":"Cebo \/ approx. 5.5 kg","offer_id":54530988933453,"sku":null,"price":154.0,"currency_code":"EUR","in_stock":true},{"title":"Cebo de Campo \/ approx. 4.5 kg","offer_id":52237461520717,"sku":"0104","price":135.0,"currency_code":"EUR","in_stock":true},{"title":"Cebo de Campo \/ approx. 5 kg","offer_id":47790121877837,"sku":"0104-5","price":150.0,"currency_code":"EUR","in_stock":true},{"title":"Cebo de Campo \/ approx. 5.5 kg","offer_id":47790121910605,"sku":"010455","price":165.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/2371\/8811\/files\/paleta-cebo-campo-iberico.jpg?v=1701790660"},{"product_id":"hele-iberico-ham","title":"Iberico Ham – Whole Jamon Iberico Cebo \u0026 Bellota approx. 8 kg","description":"\u003cp\u003eDiscover the authentic flavour of \u003cstrong\u003eJamón Ibérico\u003c\/strong\u003e: a whole Spanish Iberico ham, traditionally cured for an extended period in Guijuelo. This renowned hind leg ham is prized for its beautiful marbling, tender texture and rich aromas. Choose from four quality levels, from the approachable \u003cstrong\u003eCebo Ibérico\u003c\/strong\u003e to the exceptional \u003cstrong\u003eBellota 100% Ibérico Pata Negra\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eChoose your Jamón Ibérico\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eJamón Cebo Ibérico 50%\u003c\/strong\u003e\u003cbr\u003e\nMild, savoury and beautifully balanced. Produced from 50% Iberico pigs fed a diet including grains and legumes. The ham is \u003cstrong\u003ecured for at least 24 months\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e50% Iberico – Iberico \u0026amp; Duroc cross\u003c\/li\u003e\n  \u003cli\u003eMild and approachable flavour\u003c\/li\u003e\n  \u003cli\u003eCured for at least 24 months\u003c\/li\u003e\n  \u003cli\u003eWhite label\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eJamón Cebo de Campo Ibérico 50%\u003c\/strong\u003e\u003cbr\u003e\nRich and aromatic with a refined character. The pigs have \u003cstrong\u003eaccess to the outdoors\u003c\/strong\u003e and, in addition to grains, feed on grasses, herbs and other natural resources. This Jamón is \u003cstrong\u003ecured for at least 26 months\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e50% Iberico – Iberico \u0026amp; Duroc cross\u003c\/li\u003e\n  \u003cli\u003eOutdoor reared\u003c\/li\u003e\n  \u003cli\u003eRich and aromatic flavour\u003c\/li\u003e\n  \u003cli\u003eCured for at least 26 months\u003c\/li\u003e\n  \u003cli\u003eGreen label\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eJamón Bellota Ibérico 50%\u003c\/strong\u003e\u003cbr\u003e\nA clear step up in intensity and complexity. During the Montanera season, the pigs roam freely through the dehesa, where acorns form an important part of their diet. The ham is \u003cstrong\u003ecured for at least 36 months\u003c\/strong\u003e and develops a rich, nutty flavour with beautiful natural marbling.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e50% Iberico\u003c\/li\u003e\n  \u003cli\u003eBellota – acorn-fed during the Montanera season\u003c\/li\u003e\n  \u003cli\u003eRich, nutty and refined\u003c\/li\u003e\n  \u003cli\u003eCured for at least 36 months\u003c\/li\u003e\n  \u003cli\u003eRed label\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eJamón Bellota 100% Ibérico Pata Negra\u003c\/strong\u003e\u003cbr\u003e\nThe highest quality category of Iberico ham. Produced from \u003cstrong\u003epure-bred 100% Iberico pigs\u003c\/strong\u003e that roam freely through the dehesa during the Montanera season and feed on acorns and other natural resources. Cured for at least \u003cstrong\u003e48 months\u003c\/strong\u003e to develop a deep, complex and exceptionally refined flavour.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e100% pure-bred Iberico – Pata Negra\u003c\/li\u003e\n  \u003cli\u003eBellota – acorn-fed during the Montanera season\u003c\/li\u003e\n  \u003cli\u003eDeep, complex and refined flavour\u003c\/li\u003e\n  \u003cli\u003eCured for at least 48 months\u003c\/li\u003e\n  \u003cli\u003eBlack label\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCebo, Cebo de Campo or Bellota?\u003c\/h3\u003e\n\n\u003cp\u003eThe differences between the various types of \u003cstrong\u003eJamón Ibérico\u003c\/strong\u003e are determined by the breed of the pig, how it is raised, its diet and the curing period. Cebo is mild and approachable, while Cebo de Campo develops a somewhat fuller character thanks to outdoor rearing and a longer curing period.\u003c\/p\u003e\n\n\u003cp\u003eFor Bellota ham, the Montanera season plays a central role. The pigs roam freely through the Spanish dehesa, feeding on acorns and other natural resources. For the highest quality category, choose \u003cstrong\u003eBellota 100% Ibérico Pata Negra\u003c\/strong\u003e: pure-bred Iberico and cured by us for at least 48 months.\u003c\/p\u003e\n\n\u003ch3\u003e50% Iberico: Iberico \u0026amp; Duroc\u003c\/h3\u003e\n\n\u003cp\u003eOur 50% Iberico hams come from a cross between the \u003cstrong\u003eIberico pig and the Duroc breed\u003c\/strong\u003e. This combines the characteristic flavour and marbling of Iberico pork with the tenderness, juiciness and fine fat distribution associated with Duroc.\u003c\/p\u003e\n\n\u003ch3\u003eJamón or Paleta?\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eJamón\u003c\/strong\u003e is the hind leg ham, while \u003cstrong\u003ePaleta\u003c\/strong\u003e comes from the shoulder of the pig. Jamón is larger, contains proportionally more meat and requires a longer curing period. This generally results in an \u003cstrong\u003eelegant, refined and layered flavour profile\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003ePaleta is smaller and the meat lies closer to the bone, often giving it a somewhat stronger and more intense flavour. For those looking for a generous whole \u003cstrong\u003eIberian ham\u003c\/strong\u003e with a refined character, Jamón is the classic choice.\u003c\/p\u003e\n\n\u003ch3\u003eTraditionally cured in Guijuelo\u003c\/h3\u003e\n\n\u003cp\u003eThese Iberico hams are slowly cured in \u003cstrong\u003eGuijuelo, Salamanca\u003c\/strong\u003e, one of Spain's best-known regions for the production of Jamón Ibérico. The extended curing process gives the meat time to develop its characteristic aroma, texture and flavour.\u003c\/p\u003e\n\n\u003ch3\u003eHow to serve a whole Iberico ham\u003c\/h3\u003e\n\n\u003cp\u003eSecure the whole Jamón firmly in a ham holder and use a long, flexible ham knife to carve wafer-thin slices. Serve at room temperature so the natural fat softens and the aromas can fully develop. Enjoy on its own or serve with picos, pan con tomate, olives and a good glass of Spanish wine.\u003c\/p\u003e\n\n\u003ch3\u003eProduct information\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e whole Jamón Ibérico\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCut:\u003c\/strong\u003e Jamón (hind leg)\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e whole ham, bone-in\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 8 kg, depending on the selected variety\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e Cebo 50%, Cebo de Campo 50%, Bellota 50% \u0026amp; Bellota 100%\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCuring:\u003c\/strong\u003e minimum 24 to 48 months, depending on the variety\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guijuelo, Salamanca, Spain\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ibéricos Guillén","offers":[{"title":"Cebo 50% Iberico \/ approx. 7.5 kg","offer_id":48869165236557,"sku":"0004-75","price":225.0,"currency_code":"EUR","in_stock":true},{"title":"Cebo 50% Iberico \/ approx. 8 kg","offer_id":48869165138253,"sku":"0105-8","price":235.0,"currency_code":"EUR","in_stock":true},{"title":"Cebo 50% Iberico \/ approx. 8.5 kg","offer_id":50580633289037,"sku":"0105-85","price":255.0,"currency_code":"EUR","in_stock":true},{"title":"Cebo de Campo 50% Iberico \/ approx. 7.5 kg","offer_id":52231605190989,"sku":"0105-75","price":255.0,"currency_code":"EUR","in_stock":true},{"title":"Cebo de Campo 50% Iberico \/ approx. 8 kg","offer_id":52231605289293,"sku":"0105-8","price":272.0,"currency_code":"EUR","in_stock":true},{"title":"Cebo de Campo 50% Iberico \/ approx. 8.5 kg","offer_id":52231605387597,"sku":"0105-85","price":289.0,"currency_code":"EUR","in_stock":true},{"title":"Bellota 50% Iberico \/ approx. 7.5 kg","offer_id":52231605485901,"sku":"0002-75","price":442.5,"currency_code":"EUR","in_stock":false},{"title":"Bellota 50% Iberico \/ approx. 8 kg","offer_id":52231605584205,"sku":"0002-8","price":472.0,"currency_code":"EUR","in_stock":false},{"title":"Bellota 50% Iberico \/ approx. 8.5 kg","offer_id":52231605682509,"sku":"0002-85","price":400.0,"currency_code":"EUR","in_stock":false},{"title":"Bellota 100% Iberico \/ approx. 7.5 kg","offer_id":52231605780813,"sku":"0003-75","price":487.5,"currency_code":"EUR","in_stock":true},{"title":"Bellota 100% Iberico \/ approx. 8 kg","offer_id":52231605879117,"sku":"0003-8","price":520.0,"currency_code":"EUR","in_stock":true},{"title":"Bellota 100% Iberico \/ approx. 8.5 kg","offer_id":52231605977421,"sku":"0003-85","price":552.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/2371\/8811\/files\/jamon-cebo-de-campo.jpg?v=1755345476"},{"product_id":"iberico-ham-poot-jamon-bellota-pata-negra","title":"Pata Negra Ham – Whole Jamon Bellota 100% Iberico","description":"\u003cp\u003eExperience the highest level of \u003cstrong\u003eJamón Ibérico\u003c\/strong\u003e with this \u003cstrong\u003eJamón Bellota 100% Ibérico Pata Negra\u003c\/strong\u003e. Produced from pure-bred Iberico pigs that roam freely through the Spanish dehesa during the Montanera season, feeding on acorns, grasses and herbs.\u003c\/p\u003e\n\n\u003cp\u003eThe ham is \u003cstrong\u003ecured for at least 42 months\u003c\/strong\u003e in Guijuelo, Salamanca. This exceptionally long curing period develops a deep, complex flavour, refined nutty aromas and the characteristic soft fat that almost melts at room temperature.\u003c\/p\u003e\n\n\u003ch3\u003e100% Iberico Pata Negra\u003c\/h3\u003e\n\n\u003cp\u003eThis Jamón comes from \u003cstrong\u003e100% pure-bred Iberico pigs\u003c\/strong\u003e. Combined with its Bellota classification, it belongs to the highest official quality category of Jamón Ibérico and carries the \u003cstrong\u003eblack label\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003cstrong\u003e100% Iberico\u003c\/strong\u003e – from pure-bred Iberico pigs\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eBellota quality\u003c\/strong\u003e – acorn-fed during the Montanera season\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eFree-range\u003c\/strong\u003e in the Spanish dehesa\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCured for at least 42 months\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eBlack label\u003c\/strong\u003e – the highest Iberico quality category\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e deep, nutty, complex and exceptionally tender\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat makes Bellota so special?\u003c\/h3\u003e\n\n\u003cp\u003eDuring the \u003cstrong\u003eMontanera\u003c\/strong\u003e, Iberico pigs roam freely through the dehesa, the characteristic Spanish landscape of holm and cork oak trees. Acorns form an important part of their diet during this period. Combined with plenty of movement, this contributes to the characteristic marbling and rich flavour of \u003cstrong\u003eBellota Iberico ham\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCured for at least 42 months in Guijuelo\u003c\/h3\u003e\n\n\u003cp\u003eAfter salting, the Jamón is given plenty of time to develop slowly in \u003cstrong\u003eGuijuelo, Salamanca\u003c\/strong\u003e, one of Spain's most renowned regions for Iberico ham. A curing period of at least 42 months creates an exceptionally layered aroma and a beautiful balance between savoury meat and soft, aromatic fat.\u003c\/p\u003e\n\n\u003ch3\u003eJamón: the refined Iberian ham\u003c\/h3\u003e\n\n\u003cp\u003eJamón is made from the hind leg of the pig and is larger than Paleta (shoulder ham). Its larger size and extended curing period allow Jamón to develop a particularly \u003cstrong\u003eelegant and refined flavour profile\u003c\/strong\u003e. For those looking for the very highest level of Spanish ham, \u003cstrong\u003e100% Iberico Bellota\u003c\/strong\u003e is an absolute classic.\u003c\/p\u003e\n\n\u003ch3\u003eHow to serve and store Pata Negra ham\u003c\/h3\u003e\n\n\u003cp\u003eSecure the Jamón firmly in a ham holder and use a long, flexible ham knife to carve wafer-thin slices. Serve the ham at room temperature so the natural fat softens and its aromas can fully develop.\u003c\/p\u003e\n\n\u003cp\u003eOnce you have started carving the ham, protect the cut surface with a few pieces of the trimmed fat and cover the ham with a clean cloth. Store in a cool, dry place.\u003c\/p\u003e\n\n\u003ch3\u003eProduct information\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e Jamón Bellota 100% Ibérico Pata Negra\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCut:\u003c\/strong\u003e Jamón (hind leg)\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eIberico breed:\u003c\/strong\u003e 100%\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eDiet:\u003c\/strong\u003e Bellota \/ acorn-fed during the Montanera season\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCuring:\u003c\/strong\u003e minimum 42 months\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eLabel:\u003c\/strong\u003e black\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guijuelo, Salamanca, Spain\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ibéricos Guillén","offers":[{"title":"approx. 7 kg","offer_id":52711855161677,"sku":null,"price":455.0,"currency_code":"EUR","in_stock":true},{"title":"approx. 7.5 kg","offer_id":52231609057613,"sku":"0003-75","price":487.5,"currency_code":"EUR","in_stock":true},{"title":"approx. 8 kg","offer_id":47797114732877,"sku":"0003-8","price":520.0,"currency_code":"EUR","in_stock":true},{"title":"approx. 8.5 kg","offer_id":47797114765645,"sku":"0003-85","price":552.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/2371\/8811\/files\/jamon-bellota-100-iberico-8kg.jpg?v=1701788832"},{"product_id":"pata-negra-iberico-schouderham-bellota","title":"Pata Negra Ham – Paleta Bellota 100% Iberico approx. 5 kg","description":"\u003cp\u003eDiscover the very highest quality of \u003cstrong\u003eIberico shoulder ham\u003c\/strong\u003e: \u003cstrong\u003ePaleta Bellota 100% Ibérico Pata Negra\u003c\/strong\u003e. This exceptional Spanish shoulder ham comes from 100% pure-bred Iberico pigs and is \u003cstrong\u003ecured for at least 36 months\u003c\/strong\u003e. The result is an intensely aromatic ham with beautiful marbling, nutty flavours and soft, melt-in-the-mouth fat.\u003c\/p\u003e\n\n\u003ch3\u003e100% Iberico \u0026amp; Bellota\u003c\/h3\u003e\n\n\u003cp\u003eDuring the \u003cstrong\u003eMontanera\u003c\/strong\u003e, the Iberico pigs roam freely through the Spanish dehesa. Acorns form an important part of their natural diet during this period, complemented by grasses and herbs. The combination of breed, free movement and diet contributes to the characteristic marbling and complex flavour of \u003cstrong\u003eBellota Iberico ham\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003cstrong\u003e100% Iberico\u003c\/strong\u003e – from pure-bred Iberico pigs\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eBellota quality\u003c\/strong\u003e – acorn-fed during the Montanera season\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eFree-range\u003c\/strong\u003e in the Spanish dehesa\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCured for at least 36 months\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eBlack label\u003c\/strong\u003e – Bellota 100% Iberico\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e intense, nutty, complex and tender\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy Pata Negra?\u003c\/h3\u003e\n\n\u003cp\u003eThe term \u003cstrong\u003ePata Negra\u003c\/strong\u003e is reserved for \u003cstrong\u003eJamón and Paleta de Bellota 100% Ibérico\u003c\/strong\u003e: ham from pure-bred Iberico pigs within the highest official Iberico quality category. These hams are identified by their \u003cstrong\u003eblack label\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCured for at least 36 months\u003c\/h3\u003e\n\n\u003cp\u003eThis Paleta Bellota 100% Iberico is \u003cstrong\u003eslowly cured for at least 36 months\u003c\/strong\u003e. This is an exceptionally long curing period for an Iberico shoulder ham, allowing intense aromas and a deep, layered flavour profile to develop.\u003c\/p\u003e\n\n\u003ch3\u003ePaleta or Jamón?\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003ePaleta\u003c\/strong\u003e is the shoulder ham from the front leg of the Iberico pig, while \u003cstrong\u003eJamón\u003c\/strong\u003e comes from the hind leg. Paleta is smaller and the meat is more compact around the bone. As a result, Paleta generally has a \u003cstrong\u003ericher and more intense character\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eJamón is larger and requires a longer curing period, generally resulting in a somewhat more elegant and refined flavour profile. Lovers of a pronounced \u003cstrong\u003eIberian ham\u003c\/strong\u003e flavour therefore often choose Paleta.\u003c\/p\u003e\n\n\u003ch3\u003eHow to serve and store Paleta Pata Negra\u003c\/h3\u003e\n\n\u003cp\u003eSecure the Paleta firmly in a ham holder and use a long, flexible ham knife to carve wafer-thin slices. Serve at room temperature so the natural fat softens and the aromas can fully develop.\u003c\/p\u003e\n\n\u003cp\u003eOnce you have started carving the ham, protect the cut surface with a few pieces of the trimmed fat. Then cover the ham with a clean cloth and store it in a cool, dry place.\u003c\/p\u003e\n\n\u003ch3\u003eProduct information\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e Paleta Bellota 100% Ibérico Pata Negra\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCut:\u003c\/strong\u003e Paleta (shoulder \/ front leg)\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eIberico breed:\u003c\/strong\u003e 100%\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eDiet:\u003c\/strong\u003e Bellota \/ acorn-fed during the Montanera season\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eCuring:\u003c\/strong\u003e minimum 36 months\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eLabel:\u003c\/strong\u003e black\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e approx. 5 kg\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Spain\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ibéricos Guillén","offers":[{"title":"4.5 kg","offer_id":47943602372941,"sku":"0011-5","price":192.5,"currency_code":"EUR","in_stock":false},{"title":"5 kg","offer_id":47943602405709,"sku":"0011-5","price":212.5,"currency_code":"EUR","in_stock":true},{"title":"5.5 kg","offer_id":48141930266957,"sku":"0011-6","price":235.0,"currency_code":"EUR","in_stock":true},{"title":"6 kg","offer_id":53004005900621,"sku":"0011-6","price":255.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/2371\/8811\/files\/paleta-bellota-100-iberico-5kg.jpg?v=1701789192"}],"url":"https:\/\/ibericofino.de\/en\/collections\/ganze-iberico-schinken.oembed","provider":"Iberico Fino","version":"1.0","type":"link"}