Arturo Sánchez Acorn-Fed 75% iberico Paleta box
The acorn-fed 75% Paleta Iberica is made with the front legs of our acorn-fed 75% Iberico pig with double montanera.
They are made with a minimum of 24 months of natural drying in our natural cellars in Guijuelo.
- Premium box with 20 blisters of 80 g
- Minimum of 24 months curing process
- Acorn-fed 75% iberico certified
- Iberian pig with 2 montanera seasons
The acorn-fed 75% Paleta Iberica is made with the front legs of our acorn-fed 75% Iberico pig with double montanera.
They are made with a minimum of 24 months of natural drying in our natural cellars in Guijuelo.
Data sheet
- Quality
- 75% iberico
Acorn-fed Paleta Appearance
- Brilliant and uniform, with excellent fat coverage.
- Paleta slices are deep red in colour, spotted by tyrosine, the amino acid that crystallises as a result of an excellent curing process.
Acorn-fed Paleta Texture
- Juicy texture, very pleasant in the mouth.
- Tender but firm: it preserves its structure while chewed.
Acorn-fed Paleta Aroma
- Potent, pleasant, specific, attractive aromas. Long-lasting, very marked and clear.
- At the base, there are very frank notes of fresh nuts.
Acorn-fed Paleta Taste
- A fine, personal, balanced, tasty flavour. This is an elegant ham, its key flavours are already present while still in mid-palate.
- The excellent balance in terms of salt reveals some adequate, light and clear sweet notes which tone down the typical bitter spots with great precision.
Acorn-fed iberico shoulder -75% Iberian breed-
| KJ/KCAL | PROTEINS | FAT |
|---|---|---|
| 867/207 | 29 g | 9.7 g *Saturated (2.96 g) |
| CARBOHYDRATES | SUGAR | SALT |
|---|---|---|
| 0.9 g | < 0.5 g | 4.52 g |
INGREDIENTS: Iberian shoulder from acorn-fed pig, salt, sugar, preservative (E-252), antioxidants (E-301) and acidity regulator (E-331iii).
Gluten and lactose free.
Sliced/boneless: keep it between 0 and 6 ºC
Whole piece: keep in cool and dry place
You can enjoy Acorn-fed Paleta Iberica in amazing recipes or just with bread. There are thousand ways but the real one is to experienced it on its own, without anything else. Temperature is key: it should be about 24ºC, and the slices shine when cut with a knife, just a few millimetres thick and about three centimetres long.
After, you have to surrender to your senses: first, the nose reveals a potent, pleasant aroma with notes to fresh nuts. This will activate the taste buds; only then the whole slice must be put in the mouth, without breaking it, and placing it directly against the roof of the mouth.
The fat, will slowly melt until fusing itself to the lean meat, which will then explode in the mouth with that nimble flavour, pure, persistent, elegant and full of nuances that can only be brought about by the Acorn-fed Paleta Iberica
Fino wine, manzanilla wine, lager beer, white and young Reus vermouth are good pairing with Acorn-fed 75% iberico Paleta from Arturo Sanchez.
