A 100% Iberian bellota pata negra shoulder

The Montesano 100% Iberian Bellota Pata Negra boneless shoulder comes from purebred Iberian pigs raised in freedom in the dehesas of the province of Badajoz, in southwestern Spain. These vast landscapes of pastures and oak trees provide an ideal environment for the extensive breeding of Iberian pigs.

Dehesa and montanera farming

Iberian pigs roam freely in the pastures and benefit from extensive farming methods. During the montanera, an essential period in Iberian pig farming, they feed mainly on acorns that have fallen from oak trees and other natural resources found in the dehesa. Each pig can consume between 8 and 10 kg of acorns per day, a diet that promotes the infiltration of fat into the meat and contributes to the rich aroma of bellota Iberian products.

The expertise of Montesano

Montesano is renowned for its expertise in producing Iberian products. Thanks to a rigorous selection process and traditional expertise passed down through several generations, the company offers Iberian shoulders renowned for their quality and delicate flavor.

Natural curing in cellars

After salting, the shoulders are slowly cured in natural cellars for around 24 months, depending on the weight of the pieces. This gradual maturation allows a supple texture and a rich aromatic palette to develop, with delicate notes of dried fruit characteristic of bellota Iberian products.

A convenient boneless shoulder

The boneless presentation makes it easy to cut and obtain thin slices for appetizers or to compose an Iberian charcuterie platter. It retains all the aromatic richness and melt-in-the-mouth texture typical of pata negra shoulder.