Sliced acorn-fed ibérico Pata Negra paleta

Des tranches de paleta ou épaule de bellota 100% ibérica de la marque LOLO dans une assiette au mileu d'une table

Pata Negra 100% acorn fed Ibérico paleta, sliced 80 g

Name: Pata Negra 100% acorn fed Ibérico paleta, sliced 80 g
Brand: LOLO Jamón
SKU: 600310001002
Price: 15.90 EUR
Availability: InStock

The real thing: 100% Ibérico Acorn-Fed Pata Negra Paleta. Without the knife in between. Cured for 32-36 months in natural cellars. A texture that melts. A flavour with nutty notes that stays.

Its origin: 100% Iberian pigs raised free-range in the Salamanca dehesa, the natural paradise of the Iberian pig. Among centuries-old oak trees, they roam freely and feed on the acorns that fall during the montanera. A luxury born from the land. From the very best land.

Cured for 32 to 36 months in natural cellars to develop tyrosine crystals and silky fat. The texture that melts. The flavour that stays.

80 g of slices for the charcuterie board that stops everything, for the aperitivo that turns into dinner, or for a recipe with no reason beyond appetite.

Characteristics

Origin: Salamanca dehesa, Spain
Breed: 100% pure Iberian pig
Curing: 32-36 months in natural cellars
Format: 80 g pack, fine slices ready to serve
Cut: Sliced

Appearance and texture

Colour: Deep red with amber nuances
Fat: Translucent, melting
Texture: Tender and delicate

Aromas and flavors

Aromas: Nuts, garrigue herbs, undergrowth
Taste: Balanced, lightly sweet nuances, persistent finish

Ingredients

100% acorn-fed Iberian pork shoulder
Salt
Preservatives (E-252, E-250)
Acidity regulator (E-331iii)

Nutritional values (per 100g)

Energy: 1389 KJ / 334 kcal
Fat: 25 g
Of which saturates: 9.47 g
Carbohydrates: 0.75 g
Of which sugars: < 0.5 g
Protein: 26.5 g
Salt: 3.6 g

Breeding and feeding

Pigs from the purest Iberian bloodlines, fed on wheat, barley and sunflower seeds during their first months. Then comes the "montanera" fattening period: from September to January, they walk more than 10 km a day across the Salamanca dehesa in search of acorns and wild fruits. What takes years to make disappears in minutes.

Then cured for 32 to 36 months in natural cellars, at a stable temperature, with no rush and no shortcuts.

And the final touch: every slice is cut by hand by a professional master carver.

Raised with care. Cured with time. Eaten with enthusiasm.

Cook with LOLO!

Gilda of Land and Sea

Skewer a slice of LOLO acorn-fed Iberian pork shoulder on a toothpick
Next, add a green olive
Add an anchovy fillet in olive oil
Skewer a piece of octopus
Add a chili pepper to taste
Finish with another slice of Iberian pork shoulder. Ready to enjoy!

Pata Negra 100% acorn fed Ibérico paleta, sliced 80 g

Pata Negra 100% acorn fed Ibérico paleta, sliced 80 g

@LOLOJAMON