Paleta Ibérica de Bellota Premium
Paleta Ibérica de Bellota Premium
Paleta Ibérica de Bellota Premium
Paleta Ibérica de Bellota Premium
Paleta Ibérica de Bellota Premium
Paleta Ibérica de Bellota Premium Paleta Ibérica de Bellota Premium

Iberian Acorn-fed Shoulder 100% from Cortegana

100% Iberian Acorn-fed Shoulder Ham, Black Tag 100% Iberian Bellota Shoulder, Black Tag

Our Iberian shoulder pata negra from Cortegana (Jabugo quality) is the soul of the pasture in the Sierra de Huelva (Spain). Complying with the demanding Iberian Quality Standard, this 100% Iberian acorn-fed shoulder "Brida Negra" has been maturing between 12 and 18 months (depending on weight) to delight your palate with the bouquet of its meat marbled by oleic fats and the unsaturated fats of the acorn.

With the guarantee of the finest Jabugo ham you can buy this Iberian pata negra shoulder in our store and we send it to your home so you can enjoy its supreme quality. Also available in vacuum sliced format cut by a master ham maker.

*Shipping all shipping European Union, see conditions

Select Weight
  • 5 to 5,4 Kg
  • 5,4 to 5,8 Kg
  • 5,8 to 6,2 Kg
  • 6,2 to 6,6 Kg
  • 6,6 to 7 Kg
Delivery 3-5 business days
Tax included


Pata Negra Bellota Shoulders, 100% Iberian | Black Tag

To produce these top-quality shoulders, more than 26 months can be used if we take into account the life of the animal and its fattening period (14 months minimum) plus time curing in the natural wineries of the Sierra de Huelva (12 months minimum). The pata negra acorn shoulder is a 100% Iberian and artisan product that goes through a demanding quality control to obtain the Black Bridle that certifies its authenticity.

Our Pata Negra shoulders from Cortegana come from 100% Iberian breed pigs that have been fed with acorns and profiled by a master ham maker to wait in the cellars and natural drying rooms for between 12 and 18 months of curing before reaching the customer. We are talking about an exclusive product that is made with great love during a long and expensive process to achieve a gastronomic experience valued around the world.

Keys to the authentic 100% Iberian Bellota Shoulder

  • The authentic "Pata Negra" cannot weigh less than 3.7 kg and the hoof is usually be worn out from the constant movement that the pigs have in the pasture looking for acorns, roots or herbs.
  • The 100% Iberian Acorn-fed Shoulder has the fat infiltrated into the muscle that he develops with walks through the countryside in search of acorns, a healthy and malleable fat with a characteristic shine that gives his ham a unique flavor.
  • Its red color is darker than that of other Iberian palettes, and the bouquet of the 100% Iberian Acorn-fed Shoulder has an aroma that we can perceive in the cut of each slice due to the volatile compounds accumulated during curing.
  • The flavor of the shoulder of pata negra is exquisite, a flavor impregnated by the sweet or salty nuances that the acorns and their natural antioxidants provide.

1. What does "100% Iberian Acorn" mean?
It indicates that the hams and shoulders come from pure Iberian pigs, raised in freedom and fed exclusively with acorns and grasses during the montanera.
2. What exactly is montanera?
The last stage in the raising of the Iberian pig where it is fed with acorns and grasses, which contributes to the infiltration of fat into the muscle, adding unique nuances to its flavor and texture. The montanera period is from October to March of the following year.
3. What is the difference between a 100% Iberian acorn-fed shoulder and other quality Iberian shoulders?
The main difference lies in the purity of the pork, 100% Iberian acorn-fed shoulders come from pure Iberian pigs, while other varieties of Iberian shoulders come from crossed pigs, for example: 100% Iberian mother and Duroc breed father.
4. What is Dehesa and how does it influence Iberian ham?
La dehesa is a natural ecosystem of holm oaks, cork oaks and gall oaks where pigs are raised in freedom to fatten on acorns and pastures. A unique environment that then influences the flavor, aroma and texture of the precious Iberian shoulders and hams.
5. How long should a 100% Iberian acorn-fed shoulder be cured?
To obtain the "Brida Negra" the Iberian Quality Standard of R.D 4/2014 establishes that: the minimum age at slaughter will be 14 months and the minimum curing time for 100% Iberian acorn-fed shoulders will be 365 days regardless of his weight.
¿Any question about our Paleta de Bellota 100% ibérica?
100% Iberian
Black Tag
Extensive free in the Dehesa
18 months
24 months
Cortegana, D.O. Jabugo (Huelva, Spain)
100% Iberian Bellota Shoulder, salt, sugar, preservatives (E-252 and E-250) and antioxidant (E-300)

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