El Charro

Acorn-fed 50% Ibérico shoulder ham (paleta), red label, from Salamanca, full-leg

Approx. 5 kg

139.00

€27.80 / kg VAT included

Quantity: Max 1

Usually ships within 24 hours

Ham Quality icon

Learn the basics concepts to understand the different colour labels, appellation of origin, and types of quality of Ibérico and Serrano ham (jamón) and shoulder ham (paleta).

race

iberico 50

Ibérico 50%

Weight

5 kg

5 kg

BODY PART

Paleta (shoulder leg)

Paleta
(shoulder leg)

PIG DIET

Bellota (acorn)

Bellota
(acorn)

FLAVOUR

Tasty

MATURING

15 - 36 months

Red

LABEL OF QUALITY:

Red


Drinks Pairing

Drinks Pairing Suggestions:

  • Medium red: Tempranillo
  • Medium red: Rioja crianza
  • Cava Brut
  • Fortified wine: Sherry Manzanilla
  • Fortified wine: Sherry Fino
  • Light Body Beer: Lager, Pilsener & Blonde Ale
  • Castille-Salamanca

    Full-leg piece of approx. 5 kg of El Charro acorn-fed 50% Ibérico shoulder ham (paleta), red label, from the town of Sotoserrano (Salamanca), Castilla and Leon, with 18 to 24 months curation. 

    Fine and tasty, it stands out for the pink colour of its fat and the delicacy of its flavour, it is undoubtedly a real delicacy.

    Full-leg piece of approx. 5 kg of El Charro acorn-fed 50% Ibérico shoulder ham (paleta), red label, from the town of Sotoserrano (Salamanca), Castilla and Leon, with 18 to 24 months curation. 

    Fine and tasty, it stands out for the pink colour of its fat and the delicacy of its flavour, it is undoubtedly a real delicacy.

    Ibérico acorn-fed shoulder ham, salt, antioxidants: E-331iii and E-301, preservative: E-252, sugar and dextrose.

    Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):

    Energy value (Kj)
    1796 Kj
    Energy value (Kcal)
    429 Kcal
    Fats
    33 g
    Saturated fats
    11 g
    Carbohydrates
    1.5 g
    Sugars
    0 g
    Proteins
    30 g
    Salt
    5.2 g

    We recommend to preserve Spanish ham products in a cool and dry place, away from high temperatures, direct sunlight and heating sources. Room temperature of about 18º - 22ºC is adequate. Avoid storing it near stoves, ovens or heating systems in order to preserve its flavour and aroma. Any cut surface should be covered by the ham’s outer covering of rind and fat (or a clean dish towel) to preserve moisture and prevent drying out and loss of quality.

    If you received a full ham leg and plan to store it for some time before consumption, we recommend storing it without wrapping in a cool and dry place, avoiding hot rooms and with excessive humidity, ideally slightly ventilated for making the ham drying process as natural as possible. Some places we recommend are storage rooms, private garages, warehouses and kitchens. Even so, the ham will not deteriorate if it spends a few days in a place that is a little hot, the grease will simply sweat.

    Though the maximum consuming time for full hams with bone is one year, normally hams are consumed in around 3 months. Actually, ham will continue its natural drying process so if the ham is started some months after receiving it, the product will only be more dried than at the beginning.

    Any cut surface should be covered by the ham’s outer covering of rind and fat to preserve moisture and prevent drying out and loss of quality.

    How should ham be consumed?

    Ham should be consumed at room temperature, when it will have a lustrous appearance. When too cold, the fat will appear opaque. Any ham that is cut should be consumed immediately, or covered in plastic wrap, to avoid prolonged exposure of the ham to air.

    In addition, each time you finish slicing the ham leg, you should protect the cut area with butcher paper, a cloth moistened with olive oil, or with a bit of the trimmed skin and fat layer, so that the cut area remains fresh. To further protect the ham, you may cover it with a clean dish towel.

    How to slice a ham leg?

    Remove the layer of fat from the top and the sides of the leg until the meat is exposed. Trim the fat as you slice. Cut small, very thin slices, including some of the fat which holds much of the flavor. Slice downwards with your free hand behind the knife.

    If you plan to consume the entire ham in a day or two, you can remove the skin and fat completely. If not, it is better only remove the skin and outer fat layer from the area to be sliced that day. To enjoy the flavor and texture of a fine Spanish ham leg, slice the ham with a long sharp knife in the following order: first the rump half, then the rump end and lastly the shank.

    The meat nearest the bone is difficult to slice well, and can be cut into small chunks for use in soups and stews. The ham bone itself is also excellent for flavoring broths, soups and stews, and may be cut and frozen for later use.

    SKU: SK01000000110

    Producer: El Charro, S.A.

    El Charro is a family business with over 25 years of history in the development and distribution of hams and sausages, both Ibérico and Serrano.

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