Sliced Grain-Fed iberian Pork Shoulder

Sliced grain-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 are given natural feed made from grains and legumes. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 18 months the minimum curing time.

1 packet of 100 g
20 packets of 100 g
40 packets of 100 g
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CASTANOBLE SLICED GRAIN-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 sliced grain-fed Iberian pork shoulder is smooth and characteristic as a fruit of selected feed and a slow and natural curing process.

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 sliced 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.

This post is also available in: Spanish French

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