The product
Paleta Mangalica - boned
Mangalica pork shoulder, boneless and cured for 22 months
Code:
79084
Country of origin: **
Spain
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Mangalica pork shoulder born and raised in Hungary, processed and cured in Spain according to Iberian tradition; the shoulder is hand-salted with sea salt and cured in the cellars of Monte Nevado |
|---|---|
| Appearance | The meat is particularly fatty, with significant marbling and a deep red colour |
| Taste | Extremely smooth in the mouth, with balanced salinity; the taste is well-balanced, with notes of dried fruit, hazelnut and slight herbaceous hints |
| Maturing | At least 22 months |
| Curiosity | The Mangalica (Mangalitsa or Mangalitza) is an ancient breed of pig native to the Balkan area. It is very rustic and bred in a semi-wild state, but was supplanted in the early 20th century by improved white breeds from northern Europe. Monte Nevado rediscovered and revived this animal, promoting its breeding in Hungary, where it has been declared a National Gastronomic Heritage since 2004. A distinctive feature of this pig is its unusual woolly coat, its large size and high fat content, which ensures that the meat is always tender, tasty and suitable for long ageing |
| Suggestions | Perfect on its own or accompanied by toasted bread and tomato for a refined pan y tomate |
| Ingredients | Mangalica pork shoulder (origin Hungary), salt |
|---|---|
| Weight | 2,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at 1 °C - 7 °C |
| Country of origin of the primary ingredient | Hungary |
| Nutrition Declaration | Energy: 1138 kJ / 272 kcal Fat: 16 g of which saturates: 5,3 g Carbohydrate: 0 g of which sugars: 0 g Protein: 32 g Salt: 5 g Typical value per 100 g |
The producer
Monte Nevado - Segovia - Castile and León - Spain
Why we chose them
Monte Nevado is a family business with 125 years of history. In 1898, Juan Olmos returned from the Cuban War and used his savings to buy pigs.
Within a few years, he became an important producer of cured hams. Led by his son Vicente and then his grandson Miguel, the company grew to
become one of Spain's leading ham producers, specialising in Jamón Serrano, Ibérico and Mangalica. Monte Nevado is one of the few companies to
produce Jamón Serrano, awarded as the best of the year, without preservatives. The jewel in the crown of their production is the 100% Iberian Jamón
de Bellota, recently awarded the title of "Mejor Jamón 2025" by Alimentos de España. Monte Nevado closely monitors the entire production chain,
from breeding in the dehesas where during the Montanera each pig has two hectares of forest to feed on grass and acorns to curing, which lasts
at least 42 months. Monte Nevado is also deeply linked to Mangalica, a Hungarian breed of pigs with thick fur and fatty meat, which until a few years
ago was at risk of extinction but has been saved thanks to Juan Vicente Olmos, fourth generation, now at the helm of Monte Nevado.
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