Boneless Acorn-Fed Iberian Pork Shoulder

Boneless acorn-fed Iberian pork shoulder elaborated from front extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.

These Iberian pigs, eat natural feed from the pastures, mainly acorns. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 24 months.

2,250 kg
2,500 kg
2,750 kg
3,000 kg
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ASTANOBLE BONELESS ACORN-FED IBERIAN PORK SHOULDER
ORGANOLEPTIC CHARACTERISTICS

Appearance

Lean with a characteristic colour, ranging from the intense purplish red in the most cured areas to the pink shade in the least cured areas. Evenly spread marbling of pearl white colour and shiny fat. Along the cut you can notice some small white “speckles” or “crystals” (tyrosine crystals),  pointing out to a slow curing and a low salinity level.

Smell

The smell of the boneless acorn-fed Iberian pork shoulder is deep and intense, recalls the main aspects of the meadow: grass, acorns… a multitude of elements that take over your sense of smell.

Texture

Depending on the part of the piece, the round side of the ham (la maza) and the flatter side of the ham (la contramaza) have a firm and juicy texture with homogeneous cut surface. While the texture of the white end of the ham (la punta) and the elbow or shin part is more fibrous and tight.

Flavour

Castanoble boneless acorn-fed Iberian pork shoulder is distinguished by a delicate flavour, not too salty, with pleasant and evolving bouquet with hints of acorns, toasty and fresh notes proper of meadow feeding. A persistent and long finish in the mouth.

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