Whole serrano duroc shoulder Artysán
This serrano shoulder is semi-fat, with a medium to high cure. Its name comes from the custom of curing meats in the high mountains where the cool, dry air is perfect for a slow, traditional cure. In Spanish, this product is called, “paleta serrana duroc Artysán entera.”
Whole mountain reserve shoulder Mayoral
This whole mountain reserve shoulder from Mayoral comes from Teruel pigs, and its characteristic marbling introduces fat into the otherwise lean meat. It takes its "mountain" name from being cured at high altitudes where the cold, dry mountain air facilitates a slow, flavorful cure. In Spanish, this product is called, "paleta serrana reserva Mayoral entera."
Whole mountain reserve shoulder, ham holder, and knife set Mayoral
A set comprising a pork shoulder, obtained from Teruel pigs, with a sweet flavor and distinctive marbling, together with a ham holder and a knife. This product gets the name "mountain reserve" by virtue of being cured in the high mountains, where low temperatures facilitate a slow, flavorful curing process. In Spanish, this product is known as, "paleta serrana reserva Mayoral entera + jamonero + cuchillo."
Whole serrano duroc shoulder Artysán with ham holder and knife
This serrano duroc shoulder from Artysán is a mid-fat shoulder with a medium to high cure. The “mountain” part of its name refers to the custom of curing meats in the high mountains, where the cool, dry air produces a superb traditional cure. The shoulder comes with a ham holder and a knife. In Spanish, this product is called, “paleta serrana duroc Artysán entera + jamonero + cuchillo.”
Whole grass-fed iberian shoulder certified Revisan Ibéricos
This grass-fed iberian shoulder is a product from the forelimbs of the Iberian pig, characterized by its stylized form, black hoof and soft shiny fat. The taste is exquisite and delicate on the palate and its aroma is a highlight - prolonged and delicious. In Spanish, this product is called, "Paleta ibérica de cebo de campo certificada Revisan Ibéricos entera."
Whole grass-fed iberian shoulder Arturo Sánchez
This grass-fed iberian shoulder offers grass-fed perfection, with a smooth and harmonious taste. Taken from cross-bred pigs that are at least 50% Iberian and over 12 months old, and which have been living and feeding freely in open pastures, the meat is seasoned and cured for over 24 months in dryers and natural cellars. In Spanish, this is called "Paleta ibérica de cebo de campo Arturo Sánchez entera."
Whole acorn-fed iberian shoulder Dehesa Casablanca
This shoulder is taken from the forelimbs of acorn-fed iberian pigs, allowed to roam freely in their Salamanca pastures. Its exquisite flavour comes from the time the pigs spend eating acorns in the fields. In Spanish, this product is called, "Paleta ibérica de bellota Ibéricos Dehesa Casablanca entera."