IBERICO GRAIN-FED CURED PORK SHOULDER 50% IBERICO BREED

Description

CASTANOBLE GRAIN-FED IBERIAN PORK SHOULDER 50% IBERICO BREED
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 iberico grain-fed cured pork shoulder is mooth 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 iberico grain-fed cured 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.