100% Iberian Bellota Pata Negra Montesano boneless half-shoulder

A half shoulder of 100% Iberian Bellota Pata Negra

This boneless half shoulder of 100% Iberian Bellota Pata Negra Montesano comes from purebred Iberian pigs reared free-range in the dehesas of Extremadura, in south-western Spain. This region is renowned for the quality of its Iberian produce and for its landscapes of pastures and oak trees, which provide an ideal environment for rearing Iberian pigs.

Rearing in the dehesa and montanera

Iberian pigs roam freely in the dehesa landscapes, which consist of holm oaks and natural pastures. During the montanera, a crucial period in Iberian pig rearing, they feed mainly on acorns that have fallen from the oaks, as well as on natural resources found in the pastures. Each pig can consume between 8 and 10 kg of acorns per day; this diet promotes the marbling of fat within the meat and contributes to the characteristic rich flavour of bellota Iberian products.

Montesano’s expertise

Montesano is renowned for its expertise in producing Iberian products. Thanks to a rigorous selection of cuts and traditional craftsmanship, the company offers Iberian hams and shoulders renowned for their quality and consistency.

Natural curing in cellars

After salting, the shoulders are slowly matured in natural cellars for around 24 months, depending on the weight of the cuts. This gradual maturation process develops a supple texture and a rich flavour profile with delicate notes of dried fruit, characteristic of bellota Iberian products.

A boneless half shoulder that is easy to carve

The piece is supplied boneless to make slicing and serving easier. This presentation makes it simple to produce thin slices for an aperitif or to assemble an Iberian charcuterie platter, whilst retaining the flavour qualities of a traditional pata negra shoulder.