COVAP Alta Expresión

Acorn-fed 100% Ibérico shoulder ham (Paleta), Black label – Pata Negra, DOP Los Pedroches, from Andalusia, full-leg

Approx. 4,5 kg
Gluten Free

1.908 kr.

424,00 kr. / kg VAT included

Format:
Quantity: Max 1

Usually ships within 48 hours

Ham Quality icon

Learn the basics concepts to understand the different colour labels, appellation of origin, and types of quality of Ibérico and Serrano ham (jamón) and shoulder ham (paleta).

race

iberico 100

Ibérico 100%
(pata negra)

Weight

4.5 kg

4.5 kg

BODY PART

Paleta (shoulder leg)

Paleta
(shoulder leg)

PIG DIET

Bellota (acorn)

Bellota
(acorn)

FLAVOUR

Tasty

MATURING

Minimum 12 months

Black  (Pata Negra)

LABEL OF QUALITY:

Black (Pata Negra)


Los Pedroches (Cordoba)

Appellation of Origin (DOP / IGP):

Los Pedroches (Cordoba)

Drinks Pairing

Drinks Pairing Suggestions:

  • Medium red: Tempranillo
  • Medium red: Rioja crianza
  • Cava Brut
  • Fortified wine: Sherry Manzanilla
  • Fortified wine: Sherry Fino
  • Light Body Beer: Lager, Pilsener & Blonde Ale
  • Andalusia-Cordoba

    4.5 kg full-leg piece of COVAP Alta Expresión´s acorn-fed 100% Ibérico shoulder ham (Paleta), Black label - Pata Negra, DOP Los Pedroches, from the town of Pozoblanco (Córdoba), Andalusia.

    The Paleta de Bellota 100% Ibérico Alta Expresión de los Pedroches is a surprising piece and one of the most highly valued for having very juicy meat, thanks to the infiltration of fat, together with its tender texture and characteristic marbling, it has a very special flavour with a combination of sweet and salty opposing notes, which evoke acorns, honey, damp earth and truffle, resulting in an explosion of intense and unique flavour.

    This delicious product is also very healthy because it is rich in beneficial fatty acids for our organism, antioxidants and proteins of high nutritional value, and is considered a standard of the Mediterranean diet.

    And the fact is that the Alta Expresión de los Pedroches 100% Iberian Acorn-fed Paleta de Bellota, as well as being a unique piece of the highest quality, protected under the "Los Pedroches" Designation of Origin, always surprises.

    This acorn-fed shoulder comes from 100% Ibérico breed pigs from COVAP farmers' farms and from animals reared and fed on acorns and natural pastures in the dehesa of Andalusia.

    4.5 kg full-leg piece of COVAP Alta Expresión´s acorn-fed 100% Ibérico shoulder ham (Paleta), Black label - Pata Negra, DOP Los Pedroches, from the town of Pozoblanco (Córdoba), Andalusia.

    The Paleta de Bellota 100% Ibérico Alta Expresión de los Pedroches is a surprising piece and one of the most highly valued for having very juicy meat, thanks to the infiltration of fat, together with its tender texture and characteristic marbling, it has a very special flavour with a combination of sweet and salty opposing notes, which evoke acorns, honey, damp earth and truffle, resulting in an explosion of intense and unique flavour.

    This delicious product is also very healthy because it is rich in beneficial fatty acids for our organism, antioxidants and proteins of high nutritional value, and is considered a standard of the Mediterranean diet.

    And the fact is that the Alta Expresión de los Pedroches 100% Iberian Acorn-fed Paleta de Bellota, as well as being a unique piece of the highest quality, protected under the "Los Pedroches" Designation of Origin, always surprises.

    This acorn-fed shoulder comes from 100% Ibérico breed pigs from COVAP farmers' farms and from animals reared and fed on acorns and natural pastures in the dehesa of Andalusia.

    Ibérico pork shoulder ham, sea salt, preservatives (sodium nitrite and potassium nitrate).

    Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):

    Energy value (Kj)
    1737 Kj
    Energy value (Kcal)
    419 Kcal
    Fats
    32 g
    Saturated fats
    10 g
    Carbohydrates
    1,4 g
    Sugars
    0,5 g
    Proteins
    27 g
    Salt
    4,4 g

    We recommend to preserve Spanish ham products in a cool and dry place, away from high temperatures, direct sunlight and heating sources. Room temperature of about 18º - 22ºC is adequate. Avoid storing it near stoves, ovens or heating systems in order to preserve its flavour and aroma. Any cut surface should be covered by the ham’s outer covering of rind and fat (or a clean dish towel) to preserve moisture and prevent drying out and loss of quality.

    If you received a full ham leg and plan to store it for some time before consumption, we recommend storing it without wrapping in a cool and dry place, avoiding hot rooms and with excessive humidity, ideally slightly ventilated for making the ham drying process as natural as possible. Some places we recommend are storage rooms, private garages, warehouses and kitchens. Even so, the ham will not deteriorate if it spends a few days in a place that is a little hot, the grease will simply sweat.

    Though the maximum consuming time for full hams with bone is one year, normally hams are consumed in around 3 months. Actually, ham will continue its natural drying process so if the ham is started some months after receiving it, the product will only be more dried than at the beginning.

    Any cut surface should be covered by the ham’s outer covering of rind and fat to preserve moisture and prevent drying out and loss of quality.

    How should ham be consumed?

    Ham should be consumed at room temperature, when it will have a lustrous appearance. When too cold, the fat will appear opaque. Any ham that is cut should be consumed immediately, or covered in plastic wrap, to avoid prolonged exposure of the ham to air.

    In addition, each time you finish slicing the ham leg, you should protect the cut area with butcher paper, a cloth moistened with olive oil, or with a bit of the trimmed skin and fat layer, so that the cut area remains fresh. To further protect the ham, you may cover it with a clean dish towel.

    How to slice a ham leg?

    Remove the layer of fat from the top and the sides of the leg until the meat is exposed. Trim the fat as you slice. Cut small, very thin slices, including some of the fat which holds much of the flavor. Slice downwards with your free hand behind the knife.

    If you plan to consume the entire ham in a day or two, you can remove the skin and fat completely. If not, it is better only remove the skin and outer fat layer from the area to be sliced that day. To enjoy the flavor and texture of a fine Spanish ham leg, slice the ham with a long sharp knife in the following order: first the rump half, then the rump end and lastly the shank.

    The meat nearest the bone is difficult to slice well, and can be cut into small chunks for use in soups and stews. The ham bone itself is also excellent for flavoring broths, soups and stews, and may be cut and frozen for later use.

    SKU: SK01000000082

    Producer: S. Coop. And. Ganadera del Valle de los Pedroches (COVAP)

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