Señorio de Montanera 100% Iberian Bellota Organic boneless shoulder – Pata Negra

An organic 100% Iberian bellota Pata Negra shoulder

The Señorio de Montanera organic 100% Iberian Bellota Pata Negra shoulder comes from pure-bred Iberian pigs reared free-range in the dehesas of Extremadura, in south-western Spain. This natural environment, comprising vast pastures and holm oaks, provides an ideal ecosystem for rearing Iberian pigs and contributes directly to the exceptional quality of the meat.

Organic rearing in the dehesa

Iberian pigs roam freely across the dehesa landscape and are reared according to the principles of organic farming. This unspoilt environment ensures rearing practices that respect both animal welfare and the local environment. The quality of the pasture and the animals’ freedom play a vital role in the development of the characteristic flavours of Iberian products.

The montanera and acorn-based diet

During the montanera, a crucial period in Iberian pig rearing, the pigs feed mainly on acorns that have fallen from the oak trees and on natural resources found in the pastures. Each pig can consume between 8 and 10 kg of acorns per day. This exceptional diet promotes the natural marbling of fat within the meat and contributes to the melt-in-the-mouth texture and rich flavour of the Iberian bellota shoulder.

The expertise of Señorio de Montanera

Señorio de Montanera is now regarded as one of the most prestigious producers of Iberian ham and shoulder. Thanks to a rigorous selection of cuts and traditional expertise passed down through several generations, the company produces products of remarkable quality.

Natural curing for 36 to 48 months

The shoulder is slowly cured in natural cellars for a period of between 36 and 48 months. This gradual maturation allows it to develop a supple texture and a complex aromatic profile with delicate notes of dried fruit, characteristic of bellota Iberian products.