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Paletilla ibérica de bellota El Coto de Galán Gran Reserva

Jamon El Coto de Galán Gran Reserva Bellota "Paleta" Shoulder Ham

Iberico de Bellota

4.2 (19 reviews)
We are no longer selling this product, nor do we plan on selling it again.
Brand
El Coto de Galán
Breed
50% Iberian, 50% Duroc
Diet
Bellota Top quality: pig fed exclusively on acorns (more)
Curing
From 18 to 30 months.
Origin
Extremadura
Cut
Shoulder (front leg)
Hog cuts: shoulder
Producer
El Coto de Galán
Nutrition facts
Each 100 grams of this ham contains the following, approximately: Calories (Energy): 329 Kcal / 1375 KJ, Protein: 32 g, Total carbohydrate: <0,1 g, Total Fat: 20,1 g (9 g Saturated fat), Sodium: 1,64 g
Processing
Animals reared on the open range on a diet of acorns and grasses native to the pastureland during the montanera period.
Ingredients
Iberian pork shoulder, salt, preservatives (E-252, E-250) and antioxidants (E-301, E-331iii).
Production
Mountain-raised Iberian hogs with a breed purity from 50% to 100%.
Storing & expiry date
It depends on the format. See "Presentation".

Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.

We ship the whole shoulder wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

The shoulder in its cloth casing
The shoulder in its cloth casing

We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

  • Keep it in the refrigerator.
  • Expires 6 months after delivery.
  • Once a piece is unwrapped it should be consumed within 2 weeks.
  • Bones are included for making broth and in cooking.
Vacuum boned shoulder ham, with bones
Vacuum boned shoulder ham, with bones

We slice your entire shoulder and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

  • Keep in the refrigerator.
  • Expires 6 months after delivery.
  • Once a pack has been opened, consume it within 2-3 days.
  • Bones are included for making broth and cooking.

We can slice the shoulder by machine (+£20.83) or with a knife (+£44.62).

Sliced shoulder ham, with bones
Sliced shoulder ham, with bones

El Coto de Galán logo

Grupo Galán has combined tradition and the most advanced technology for over 25 years to make the best Iberian hams and sausages. Its plant and drying facilities are in Castuera (Badajoz province) where the microclimate of Extremadura, together with the best in processing, preservation and care, guarantee the quality of the end product.

El Coto de Galán, is Grupo Galán's emblematic brand and has gained recognition for its:

  • Rigorous selection of Iberian pigs.
  • Natural production process.
  • Traditional processing methods, combined with state-of-the-art technology. Hams and shoulders are salted and cured without artificial preservatives. Nothing but Iberian ham and salt.
  • A team of highly experienced people.
  • Quality and customer service as the basis of their business philosophy.

El Coto de Galán is especially committed to the balanced use of the natural resources found in the pastureland ecosystem, which depends largely on the presence of Iberian pigs for its conservation.

Certifications:
AENOR certificate of conformity with UNE-EN ISO Standard 9001:2000 for the production of hams, shoulders and sausages.
DC-AECERIBER certificate of conformity with the Quality Standard for Iberian ham, Iberian pork shoulder and Iberian caña de lomo (marinated pork loin stuffed in casings) produced in Spain (Royal Decree 1083/2001).

El Coto de Galán Ham & Shoulder

Average rating:
4.2
/5
19 reviews
 
11
 
5
 
0
 
2
 
1
Grant Hendry
Grant Hendry
Falkirk, Scotland.
Not cured properly

The first shoulder we received was not cured properly, it was pink, raw and mushy inside. Monica at Ibergour was most helpful, she arranged for the shoulder to be uplifted and another one was sent direct from the producer, unfortunately it was un-cured also. This was taken back and a full refund given. While we had some bad luck with our shoulders, Monica handled everything brilliantly and I will be giving Ibergour another order sometime in the future, all down to Monica and her excellent customer service. Grant Hendry.

May 24, 2016
gilberto de angelis
roma rocca di papa
primo acquisto bellotafirst purchase bellota

come primo acquisto bellota, da che avevo assaggiato altro non bellota,naturalmente e' altro gusto. inconfondibile, per cui le buone cose costano di piu. trovato non grasso e poi il grasso e' delizioso assaporato con il magro.stagionato . non secco.certo lo scarto e'tanto, pazienza, sono soddisfatto.il servizio e' stato veloce e molto gentili alla mie richieste.

as first purchase bellota, from which I had tasted nothing bellota, of course is another taste. unmistakable, so the good things cost more. found not fat, then the fat is delicious savored with the skinny. seasoned. not dry. sure the gap is so, patience, are satisfied. the service was fast and very kind to my requests.

January 31, 2015
Review translated by Google - Browse the original text in italian
NonnoRic
Mantova, Italia
Veramente ottimoReally good

Primo acquisto di questo prodotto. Dopo la doverosa pulizia in cui il grasso era molto presente ho potuto finalmente gustare una spalla di Bellota come si deve.
Gustosissimo, ottimamente stagionato, in una parola perfetto. Ripeterò sicuramente l'acquisto.

First purchase of this product. After cleaning duty in which the fat was very present I could finally enjoy a shoulder Acorn as it should. Tasty, well seasoned, in a word, perfect. Definitely repeat purchase.

June 16, 2014
Review translated by Google - Browse the original text in italian
Anonymous
München
Sehr guter SchinkenVery good ham

Alles bestens, schnelle Lieferung, die Sendung ist gut verpackt und der Schinken schmeckt sehr gut.kann ich nur empfehlen. Werde wieder bestellen, bis dahin heißt es es ersteinmal essen was das Zeug hält

All the best, fast delivery, the shipment is well packaged and the ham tastes very gut.kann I recommend it. Will order again, until then it means eating it firstonce what it's worth

May 21, 2014
Review translated by Google - Browse the original text in german
Excelente paletaExcellent palette

Excelente paleta, de las mejores bellotas que he comprado. Gran bouquet, olor penetrante, sabor dulzon a nuez, grasa divina, no muy seco. Realmente excelente, muy recomendado

Excellent shoulder, acorns of the best I've bought. Great bouquet, pungent, sweetish nutty taste, divine fat, not too dry. Really excellent, highly recommended

February 20, 2014
Review translated by Google - Browse the original text in spanish

Browse all 19 reviews

We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
  • 6 months guarantee
  • No questions asked
  • No small print

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How to slice a spanish cured shoulder

The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

  • Use a holder designed for this purpose, to keep the shoulder firmly in place.
  • When slicing, the hand not holding the knife should always be higher than the hand holding the knife.
  • Keep your body at a safe distance from the cutting area.
  • Slice slowly, without applying too much force.

See a complete step by step guide, with images.

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