Iberico Pork, Bellota, Boneless Shoulder, Skin Off, 3-4kg

Iberico Bellota Boneless Shoulder is a 3 to 4kg boneless, skin-off shoulder of Pure Bellota Iberian pig. It is one of the most richly flavoured slow-roasting joints available anywhere. The shoulder carries extraordinary Bellota fat marbling throughout the muscle. Furthermore, it has an abundance of connective tissue. As a result, it melts during long, slow cooking into a sauce of incomparable richness.

About Iberico Bellota — The World’s Finest Pork

Iberico Bellota is the highest grade of pork produced anywhere in the world. The black Iberian pig is a heritage breed native to the Iberian Peninsula. It roams freely across the dehesa — the ancient oak forest ecosystem of south-west Spain. During the montanera season, from October to February, the pigs forage on fallen acorns. As a result, they consume extraordinary quantities of bellotas from holm and cork oaks each day. This acorn-rich diet transforms the pork completely. In particular, the fat becomes infiltrated with oleic acid. This gives it an almost buttery quality with a deep, nutty sweetness unlike any other meat. Furthermore, the free-range exercise and slow traditional rearing develop extraordinary intramuscular marbling. It is this combination of breed, diet and lifestyle that has led many chefs to call Iberico Bellota the Wagyu of pork.

Pure Bellota — the black label — represents 100% purebred Iberian pigs, acorn-finished in the dehesa. It is the pinnacle of the grading system. As a result, it produces pork of quite extraordinary quality. The meat is darker in colour than conventional pork. Additionally, it is richly marbled with soft, fragrant fat and has a flavour depth that rewards simple cooking. Season generously with flaky sea salt. Then let the quality of the pork do the rest.

How to Cook & Serve

To get the very best from Iberico Bellota Boneless Shoulder:

• Score the surface and rub with sea salt, smoked paprika, garlic and olive oil the day before cooking.
• Roast uncovered at 150°C for 6 to 8 hours, basting every hour, until the meat yields completely to a fork.
• Rest for at least 30 minutes then pull or shred for an extraordinary Iberico pulled pork.
• Alternatively, roast at 180°C for 3 to 4 hours for a more traditional slicing joint — pull at 75 to 80°C internal temperature.

Perfect Pairings

Iberico Bellota Boneless Shoulder pairs beautifully with:

• Soft brioche buns and pickled red cabbage for pulled pork
• Braised white beans with garlic and tomato in the Spanish style
• A bold Garnacha or Monastrell from Aragon or Jumilla
• A sharp green herb sauce or mojo verde to cut through the richness

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Iberico Bellota Boneless Shoulder brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. Moreover, it is ideal for large gatherings and informal entertaining.