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Covap DO Los Pedroches Iberica Bellota Shoulder
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Jamon Covap D.O. Los Pedroches Bellota "Paleta" Shoulder Ham

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    Description of Jamon Covap D.O. Los Pedroches Bellota "Paleta" Shoulder Ham

    Brand
    COVAP
    Breed
    Iberian
    Diet
    Bellota Top quality: pig fed exclusively on acorns (more)
    Curing
    From 24 to 28 months.
    Origin
    Los Pedroches, Córdoba
    Cut
    Shoulder (front leg)
    Hog cuts: shoulder
    Ingredients
    Iberico shoulder, salt, sugar, acidity regulator (E-331 iii), preservatives (E-250, E-252) and antioxidant (E-301).
    Processing
    Paletillas from artisanal processing by small producers in Los Pedroches Valley in Cordova province, selected by IberGour.
    Production
    Mountain-raised purebred Iberian hogs reared on the open range.
    Taste note
    Cutting reveals a deep rosy-to-purplish-red colour with yellowish rosy-white streaks of marbling fat in the flesh.
    Pleasant aroma and flavour. The flesh is smooth and tender with only a hint of salt.
    Outer appearance
    Long slender silhouette with the typical V shape known as the Serrano cut. The black hoof is left intact to facilitate identification.
    Storing & expiry date
    It depends on the format. See "Presentation" below.

    Packaging

    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.

    Bone-in

    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

    Boneless +£10.91

    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.

    Click on “+ options” to choose the number of pieces you want (default is one piece).

    Sliced

    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 (+£24.19) or with a knife (+£51.85). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • Direct selling from Spain, at spanish prices

    Our customers' reviews

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    Customers Who Viewed This Item Also Viewed

      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

      Slicing manual:
      How to slice a jamon-shoulder

      Download our jamon-shoulder "paleta" slicing manual (PDF 1,0 MB)

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        Los Pedroches Valley Pata Negra 100% purebred Iberian
        bone-in, boneless or sliced
         

        COVAP Jamones and Paletas (shoulder hams)

        D.O. Los Pedroches - Bellota grade

        Precinto y Vitola que certifican la calidad Bellota de la denominación de origen Los Pedroches

        These hams have a black band on the hoof indicating that they are bellota grade, the highest quality under the Los Pedroches PDO.

        This means that the Regulatory Board of the Los Pedroches Designation of Origin certifies that this is one of the best bellota-grade Iberico hams produced in Spain.

        Marking the pigs, certifying breed purity, supervising diet (acorn-based) and controlling slaughter, salting and drying times are the best quality guarantee for these hams.

        More about ham from Los Pedroches »

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