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• Ernte: 2020
* Essential ingredients of the Valencian Paella
* Pata Negra Bellota from Jabugo
Cured by traditional methods for 24 months
* Characteristic flavour of goat's milk with an aftertaste of paprika
paleta 50 iberica ohne knochen 2 5kg ziegenkäse • Ernte: 2020* Boned and polished piece * Minimal waste * Iberian pigs bred in the Dehesa * +20 months of curation in natural curing rooms Paleta (shoulder) Ibrico cebo de campo (grass fed), boneless piece. Cured by hand for 20 months. Coming from iberian pigs bred in freedom in the Dehesa of Huelva. Region: Jabugo, Huelva, Spain Net weight: 2,5kg
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