Boneless Montesano shoulder, 100% Iberian Bellota Pata Negra.

Iberian origin and tradition

The boneless 100% Iberian Bellota Pata Negra Montesano shoulder comes from Iberian pigs reared in the dehesas of the province of Badajoz, in south-western Spain. These landscapes, comprising natural pastures and oak groves, provide an ideal environment for the extensive rearing of Iberian pigs.

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, as well as on natural resources found in the pastures. Each pig can consume between 8 and 10 kg of acorns per day, which directly contributes to the quality of the meat.

Montesano’s expertise

Montesano upholds traditional expertise in the production of Iberian products. The rigorous selection of cuts and mastery of the curing process result in Iberian shoulders of exceptional quality and consistency.

Slow curing in natural cellars

The shoulders are slowly cured in natural cellars for around 24 months, depending on the size of the cuts. This gradual maturation develops a tender texture and a rich aromatic profile with delicate notes of dried fruit.

An ideal boneless presentation

The boneless cut makes it easy to carve the shoulder and prepare thin slices for aperitifs or charcuterie platters. It retains all the flavour and aromatic richness characteristic of bellota Iberian products.