Beher Gold Label 100% Ibérico de Bellota Shoulder Ham, Bone-In 9–10 lb
$499.00
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Beher Oro shoulder ibérica de bellota: the front leg of a 100% Ibérico acorn-fed pig, deeply flavored and generous in price.
- 100% Ibérico de bellota, Beher Oro line
- Whole bone-in shoulder, 9-10 lb
- The best value in acorn-fed Ibérico on our shelf
Safety: A whole ham or shoulder weighs 8-17 lb: lift it with both hands. Carving needs a very sharp knife, a stable stand and a cut-resistant glove. Remove the rind before carving and do not give the bone to your dog. How to carve safely.
Ham stand shown for display — sold separately. See ham stands
In stock
- ✔ Free shipping (lower 48 states) · ships from Florida in 1–2 business days
- ✔ Damaged in transit or wrong item? We make it right
- ✔ Whole cured ham: no refrigeration needed until you cut it
- ✔ Questions about size, carving or delivery? Call or WhatsApp +1 (954) 982-5403 · Hablamos español
What is normal on a cured ham
A whole ham cures for months in natural cellars, so a few things are signs of a good cure, not damage:
- Mold on the rind. A white or bluish bloom on the outside skin is normal. Wipe it off with a cloth and a little olive oil before you start carving.
- Tiny white crystals in the meat. They are tyrosine, an amino acid that forms during long curing, typical of Ibérico ham. They are safe and a sign of age.
- Fat that “sweats”. In a warm room the fat softens and shines; Ibérico fat is so rich in oleic acid that it melts close to room temperature. Keep the ham somewhere cool and it firms up again.
Description
The shoulder is the front leg, and for many Spaniards it is the true connoisseur’s cut: sweeter, more concentrated and a little more savory than the hind leg. Beher Oro shoulders come from 100% Ibérico pigs raised on acorns in the dehesa and cured slowly by the Bernardo Hernández family firm. The pigs are the genuine pata negra, and the label carries that name.
At 9-10 lb it is easy to handle and quick to finish, so it is the ideal first Ibérico of bellota for a household or a small restaurant. Slices are small, juicy and intensely aromatic, with a roasted-nut sweetness and the clean, lingering finish of a long cure. Because the bone sits closer to the surface, carving takes a little more patience, and every slice is worth it.
How to serve. Stand it on a ham stand, narrow end up, and carve thin slices following the grain. Eat at 68-72 °F (20-22 °C) with a sliver of fat on each slice. Cut the last bits near the bone into tacos for scrambled eggs or lentils.
Storage. Store whole in a cool, dry, dark place. Once cut, cover the cut face with baking paper and a clean cotton cloth. Plan to finish it within 3 to 6 weeks.
Pairing. Fino or manzanilla sherry, dry cava or a young Rioja. On the board: Marcona almonds, aged Manchego and tomato bread.
Product details
| Brand | Beher |
|---|---|
| Origin | Spain |
| Weight | 9-10 lb whole bone-in shoulder |
| Curing/Aging | 24+ months, long cellar curing |
| Storage | Cool, dry place. Once cut, cover with baking paper and a cloth |
FAQ
Is this shoulder 100% Ibérico acorn-fed?
Yes. It is labeled as paleta de bellota 100% ibérica, the highest Spanish quality category.
Why is a shoulder cheaper than a ham?
It is a smaller cut with less lean meat and a shorter cure. Flavor-wise it is just as impressive, often sweeter and more intense.
How many people will it serve?
A 9-10 lb shoulder yields roughly 4 lb of meat, enough for a good party or several weeks of family tapas.
Allergens
Contains none of the 9 major food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame).
Ingredients
100% Ibérico bellota (acorn-fed) shoulder, salt, sugar, antioxidants: E-331(iii), E-301; preservative: E-252.
Nutrition
| Typical values | per 100 g |
|---|---|
| Energy | 1243 kJ / 297 kcal |
| Fat | 19.6 g |
| – of which saturates | 5 g |
| Carbohydrate | 0.8 g |
| – of which sugars | <0.5 g |
| Protein | 29.3 g |
| Salt | 3.6 g |
Information taken from the producer's label. Recipes can change, so always check the label on the product you receive.
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