5kg 24 Month Cured Acorn-fed Ibérico Pork Shoulder Guijuelo
D.O.P.
Brand: Iberica
Coming from Iberico pigs fed naturally on grass, herbs
and roots and fattened up on acorns during the Montanera season.
The shoulder is usually richer in flavour than the ham. Iberico
shoulders are cured for less time than Iberico hams as they are
smaller and they require around 24 months curing period in natural
dryers where they acquire a soft, fatty flavour that dissolves on
the palate. Certified Iberico Pata Negra Shoulder characterized by
the infiltration of unsaturated fat in its musclesIntense nutty
aroma, savoury and nutty flavour, marble textureCured for 24
months, Guijuelo D.O.P., Salamanca5kg, full shoulder on the bone
About Nitrates and Nitrites Nitrites and nitrates are essential for
both ensuring meat is cured fully and properly and also for
allowing the complex flavours to develop. Much like sulphite is a
natural and important part of wine-making - nitrites do the same
job for charcuterie. They exist in minuscule quantities and so long
as you don't consume mountains of cured meats every single day then
you can rest assured that consuming our meats will only provide you
with positive health benefits such as a strong heart and a powerful
mind.
Store: www.thefoodmarket.com
Price:
249.00
GBP
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