Lot DSSP-PAL-2605-03 linked to dehesa farm, food and health registration before preparation.
Dehesa Sierra San Pedro
Acorn-fed Iberian shoulder
Accurate input linked to lot, handling, health control, preparation and maintenance of the piece.
Product summary
Main data
- LotDSSP-PAL-2605-03
- FeedingMontanera in dehesa
- WelfareMontanera extensiva
- HealthHealth check before curing
- Cutting13/05/2026
- Curing24 meses
Traceability visibility
Certifications
- Published origin
- Traceable technical record
- Privacy protected
To enjoy it even more
Curiosities and cooking
Did you know?
- The palette is the front leg
The Iberian palette is the front end of the pig, all cured. Smaller than ham (the rear), with an intense and concentrated taste.
- Slow healing
It is naturally cured for many months; the acorns usually exceed two years. Time dries the piece and concentrates aromas.
- Acorn fat
The acorn pig was barley in a montanera, so its fat flows, shines and is rich in oleic acid. It's the good fat, the olive oil.
In the kitchen
- At 20-22 ° C or hotter
If you serve it too cold the fat is opaque and mute; too hot, it melts and loses aroma. The point is when the vein starts to shine, around 20-22 ° C. Order the warm source, not just removed from the refrigerator.
- The knife rules, not the machine
Cut it to long knife in almost translucent slices, sliding in one direction without sawing. It is accompanied by bread peaks and a fine or a chamomile: its saline and bitter house with fat.
Meet the producer
Dehesa Sierra San Pedro
Dehesa Sierra San Pedro: extremaduran origin y traceable lots.
Photos and videos
Photos and videos
Traceable technical record
Blockchain anchor
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