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Acorn fed 75% Iberico Ham Shoulder...
Acorn fed 75% Iberico Ham Shoulder...
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Acorn fed 75% Iberico Ham Shoulder Boneless Ham by Marcos Salamanca

Format: Bone-In 
75% SHOULDER IBERIAN RACE 

Our Iberian Pork Shoulder has been made with meat from the Iberian pig, free-range fed in extensive pastures. Acorns are a source of vitamin E, the natural antioxidant that enables a 24 month curing process to give it its characteristic flavour.

TASTING NOTES Ham with shiny and transparent fat. Lean, intense cherry red color and veined. Great aroma, persistent and cured. Intense aroma. And texture of fluid and soft fat and juicy lean. MINIMUM CURING PERIOD 24 months

ANIMAL WELFARE AWARDS Marcos Salamanca’s Iberico pigs are born and pasture-raised in the only Spanish farms awarded for their treatment to animals. Marcos Salamanca holds the Good Sow and Good Pig awards from animal welfare organization Compassion in World Farming.

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12441
In Stock
$449.00

 
Weight
Aprox: 4-6,3lb
HAM
Ibérico Shoulder
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MARCOS SALAMANCA

Marcos Salamanca se encuentra en la pequeña localidad de Sotoserrano. Su especial ubicación, entre los ríos Tajo y Duero, el paisaje local, principalmente montañoso, y el clima de la región han permitido que este ecosistema se conserve hasta nuestros días.

RAZA IBÉRICA

Pureza en la carne de cerdo de la Raza Ibérica. Una raza única que ha mantenido intacto su carácter y autenticidad hasta nuestros días. Durante la montanera, el cerdo ibérico de bellota Marcos Salamanca se alimenta de los recursos propios de la Dehesa. Bellotas de encinares, pastos y diversas plantas aromáticas que impregnan su carne de sutiles matices aromáticos.

Hasta alcanzar su desarrollo óptimo, nuestros cerdos ibéricos de bellota realizan un continuo ejercicio en busca de comida. Un ejercicio que contribuye a desarrollar uno de los aspectos más característicos de nuestros productos: su textura 

En Marcos Salamanca protegemos la integridad del medioambiente de las acciones nocivas. Los animales forman parte de éste, por ello promovemos también el cuidado animal.

Nuestros cerdos crecen, en plena libertad, en nuestras dehesas donde encinas y alcornoques crean un ecosistema ideal ya que producen el alimento indispensable para nuestros animales, las bellotas. Una fuente de vitamina E, el antioxidante natural que permite la curación lenta, sin prisas, de todos nuestros jamones.

Dehesas seleccionadas por su densidad de arbolado y ciclo de explotación controlado. Dehesas que por la limitación de sus cabañas y sus especiales características naturales garantizan su conservación en términos de crecimiento sostenible.

Durante la montanera, de octubre a marzo, el cerdo Ibérico Marcos Salamanca se alimenta de los recursos propios de la Dehesa. Bellotas de encinares, pastos y diversas plantas aromáticas que impregnan su carne de sutiles matices aromáticos.

MARCOS SALAMANCA

Marcos Salamanca is located in the small town of Sotoserrano. Its special location, amid the Tagus and Douro Rivers, the local landscape which is mainly mountainous, and the region’s climate have all allowed this Ecosystem to be preserved up to the modern day.

IBERIAN BREED

Purity in the pork meat of the Iberian Breed. A unique breed that has kept its character and authenticity intact up to the modern day. During the grazing time known as the montanera, Marcos Salamanca’s Iberian breed pigs are fed with the resources found on the Pastures themselves. Acorns from oak trees, grasses and various aromatic plants infuse their meats with subtle aromatic nuances.

Until reaching full growth, our Iberian pigs perform constant exercise to search for food. This exercise contributes to developing one of the most notable aspects of our products: Their Texture.

Marcos Salamanca places special focus on environmental friendliness, ensuring that nothing we do damages the land around us, which in turn promotes animal welfare.

Our pigs are raised on a truly free-range system, free to graze our pastures (dehesas) where holm and cork oaks create the perfect ecosystem by producing the indispensable food for our herds: acorns. A source of vitamin E, a natural antioxidant that makes the slow and steady curing of all our hams possible.

Pastures (dehesas) selected on the basis of the density of their trees and a controlled usage cycle. Pastures which, because herds are limited and due to their natural features, ensure conservation in terms of sustainable growth.

During the grazing time known as the montanera, Marcos Salamanca’s Iberian breed pigs are fed with the resources found on the pasture (dehesa). Acorns from oak trees, grasses and various aromatic plants infuse their meats with subtle aromatic nuances.

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