Half shoulder of 100% Iberian bellota pata negra

The Montesano 100% Iberian Bellota Pata Negra boneless half shoulder comes from purebred Iberian pigs raised in freedom in the dehesas of southwestern Spain, in the province of Badajoz. This region is renowned for the quality of its Iberian products and for its landscapes of pastures and oak trees, which provide an ideal environment for raising Iberian pigs.

Dehesa and montanera farming

Iberian pigs roam freely in the dehesa landscape of holm oaks and natural pastures. During the montanera, an essential period in Iberian pig farming, they feed mainly on acorns that have fallen from the oak trees and on natural resources found in the pastures. 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 characteristic aromatic richness of Iberian bellota products.

Montesano's expertise

Montesano is renowned for its expertise in producing Iberian products. Thanks to a rigorous selection process and traditional know-how, the company offers Iberian hams and shoulders that are renowned for their quality and consistency.

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 Iberian bellota products.

A boneless half shoulder that is easy to cut

The piece is sold boneless to make it easier to cut and enjoy. This presentation makes it easy to cut thin slices for an aperitif or to compose an Iberian charcuterie platter while retaining the taste qualities of a traditional pata negra shoulder.