The deep red meat of the shoulder (i.e. the front leg) is marbled throughout with fat. Smaller than the ham, it needs less time for aging, a minimum of 18 months. The boneless Paleta is trimmed with ample fat remaining so it stays moist and intensely flavorful. Encina acorn adds unusual depth and sweetness not found in paletas from other regions. Taste the difference yourself.
|TYPE MEAT||Dry cured acorn fed boneless Ibérico ham shoulder|
|CATEGORY||Bellota 100% Ibérico (Pata Negra)|
|ORIGIN||Valle de los Pedroches, Province of Córdoba, Spain|
|AGING||Minimum 18 months|
|SHELF LIFE||One year vacuum sealed|
|INGREDIENTS||Iberico Pork, Salt, Sucrose, Trisodium Citrate, Potassium Nitrate, Sodium Nitrate|
|APPEARANCE||Boneless shoulder that is deep red in color marbled with white fat with a supple texture.|
|FLAVOR||Intensely flavorful and well balanced with a mix of savory and sweet. Rich, buttery fat melts in your mouth.|
The deep red meat of the shoulder (i.e. the front leg) is marbled throughout with fat. Smaller than the ham, it needs less time for aging, a minimum of 18 months. The boneless Paleta is trimmed with ample fat remaining so it stays moist and intensely flavorful.
Forever Cheese has partnered with one of the top producers of Ibéricos in Spain to bring you purebred Ibérico meats under the Dehesa Cordobesa® label. By law only 50-75% of the pig must be Ibérico breed to use the name “Ibérico.” While most producers raise pigs which are mixed breed, COVAP uses only 100% purebred Ibérico pigs for Dehesa Cordobesa® products. The pigs roam on almost one million acres of Dehesa (oak forest) in the Valle de Los Pedroches in the province of Córdoba in Andalucia, Spain. Each pig has almost 2 acres to itself and feasts on acorns from Encina Oak trees, which are considered to be the sweetest in Spain. The pigs are raised, slaughtered, and cured by members of the cooperative, ensuring top quality and traceability.
All Dehesa Cordobesa® products are de Bellota 100% Ibérico, which means the 100% purebred Ibérico pigs are free range and finish their lives eating acorns until they reach the correct weight for slaughter (min 3-4 months). The fat in the meat is high in oleic acid and Omega-3 fatty acids, both thought to help decrease bad cholesterol.
|HANDLING||Store in a cool, dry place. Let breathe for about an hour once you remove it from the vaccum seal. Trim off any yellow fat or skin from the surface.|
|SERVINGS||Slice thinly and serve at room temperature. A classic addition to a tapas plate, with membrillo, Manchego, and Marcona almonds. Serve with a crisp manzanilla sherry or dry cava.|