Exqium boneless, additive-free shoulder, 100% Iberian Bellota Pata Negra

Andalusian origins and Iberian tradition

The EXQIUM 100% Iberian bellota Pata Negra boneless shoulder is produced in Andalusia, a region with a long history of producing fine Iberian cured meats. Pure-bred Iberian pigs are reared there in the dehesa landscape, comprising natural pastures and oak trees that provide an ideal environment for their development.

Free-range rearing in the dehesa

Iberian pigs roam freely in the pastures and are reared using extensive farming methods. During the montanera, they feed mainly on acorns that have fallen from the oak trees and on natural resources found in the dehesa. Each pig can consume between 8 and 10 kg of acorns per day, which directly contributes to the quality of the meat.

Prepared without additives

This shoulder is made using only Iberian shoulder and sea salt. No additives or preservatives are used in order to preserve the product’s authenticity and the purity of the flavours developed during curing.

Slow and natural curing

The shoulders are cured slowly in natural cellars for around 24 months, depending on the size of the cuts. This gradual curing process develops a tender texture and a rich, complex flavour profile with delicate notes of dried fruit, characteristic of bellota Iberian products.

A boneless cut that’s easy to enjoy

The boneless presentation makes it easy to carve and ensures thin slices can be easily obtained for aperitifs or charcuterie platters. It retains all the rich flavour and melt-in-the-mouth texture typical of pata negra shoulder.