Estrella de Castilla Iberico Shoulder Paleta

TASTING NOTES FROM THE CURATOR

The Shoulder Paleta is taken from the pig’s front legs. Estrella de Castilla uses Iberico pigs, which are the iconic Spanish black pigs that graze freely, eating acorns. The Paleta has very good intramuscular marbling of fat, and is very succulent and rich. It is absolutely superb, with a buttery and tender texture, and a superior flavor.

Meat from Iberico pigs is also filled with oleic acid, omega-3, and other healthy unsaturated fatty acids.

PREPARATION AND PAIRINGS

The Estrella de Castilla Shoulder Paleta is great to roast. Cook it low and slow, and serve it with steamed vegetables, or a nice light salad. Pair with a Rioja or other Spanish wines.

A TIME-HONORED TRADITION

Guijuelo is found at the foot of the “Sierra de Gredos,” and is the land of Iberian tradition. Estrella de Castilla is the heir to this tradition, continuing on the time-loved custom of quality Iberico ham. Guijuelo is surrounded by cold winds, more than 1000 meters above sea level. It has the perfect climate to raise Iberian pigs, surrounded by ancient oak and cork trees, producing the best acorns, the pigs’ staple diet. The incredible quality of their acorns is one of the secrets to their special and unique curing processes.

Storage Instructions

Your cut of paleta comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.