ASTANOBLE GRAIN-FED IBERIAN PORK SHOULDER
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.
The smell of the grain-fed Iberian pork shoulder is mooth and characteristic as a fruit of selected feed and a slow and natural curing process.
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.
Castanoble grain-fed Iberian pork shoulder is distinguished by a delicate flavour, not too salty, with pleasant and evolving bouquet. A semi-intense and pleasant finish in the mouth.