Boneless Shoulder 7 Bellotas®

Boneless 100% Iberian Acorn-Fed Shoulder 7 Bellotas®

The intensity of acorn-fed Iberian at its finest expression

Each piece of Boneless Shoulder 7 Bellotas® comes from the same whole shoulder, handcrafted and naturally cured. Boning and portioning are performed only once the aging process is complete, preserving all its qualities intact.

This shoulder comes exclusively from free-range 100% Iberian pigs fed on acorns during the montanera season. Each piece matures for over 26 months in our natural curing cellars in Salamanca. Only when it reaches the perfect balance of aroma, texture, and flavor does it become part of the 7 Bellotas collection.

The result is a shoulder of extraordinary intensity, with exceptional fat marbling, a deep aroma, and a long-lasting flavor that expresses all the richness of authentic acorn-fed Iberian pork.

100% Artisanal Elaboration

At 7 Bellotas, we continue to craft our shoulders just as previous generations did.

Each piece is individually selected, traditionally salted, and begins a slow maturation process in natural cellars where temperature and humidity evolve with the rhythm of the seasons.

We do not accelerate curing through artificial processes, nor do we market a piece simply because a specific date has arrived. We wait until our master cellarer considers it to have reached its optimal point.

Because time cannot be manufactured. It must be respected.

Excellence begins in the dehesa

The quality of a great shoulder is born long before curing.

Our 100% Iberian pigs live freely in the dehesa, a unique ecosystem where they roam vast areas feeding primarily on acorns during the montanera.

This constant exercise and natural diet promote an even infiltration of oleic acid-rich fat, responsible for the silky texture, juiciness, and extraordinary aromatic complexity that distinguish authentic acorn-fed shoulders.

Why choose a shoulder instead of a ham?

The shoulder comes from the front limbs of the Iberian pig and possesses a more compact muscle structure.

This characteristic allows it to develop a more intense aromatic profile and a distinct gastronomic personality, especially appreciated by those seeking deep, persistent flavors.

If ham stands out for its elegance, the shoulder conquers through its intensity.

Natural curing for over 26 months

Each shoulder remains for over 26 months in our natural cellars in Salamanca.

During this time, the piece slowly loses moisture, concentrates its aromas, and develops an unctuous texture that allows the fat to melt smoothly at room temperature.

Patience is part of the recipe.

Sensory Profile

• Appearance: intense red color with glossy, pearlescent fat infiltration.
• Aroma: deep, elegant, and complex, with delicate notes of nuts and pastureland.
• Texture: juicy, silky, and extraordinarily unctuous.
• Flavor: intense and balanced, with long persistence and the unmistakable character of 100% acorn-fed Iberian pork.

What makes 7 Bellotas® Shoulder different?

• 100% artisanal elaboration.
• 100% Iberian pigs raised free-range.
• Acorn-fed diet during the montanera season.
• Over 26 months of natural curing.
• Limited production.
• Individual selection of every piece.
• Crafted in Salamanca.
• Direct sale from the producer.

How to Enjoy It

To fully appreciate its aroma and texture, we recommend consuming the shoulder between 22 and 24 °C. Carved into thin slices, the fat begins to melt naturally, releasing all the aromatic richness developed during curing.

Conservation

Store the piece in a cool, dry place.

Once started, cover the cut surface with a thin layer of fat from the shoulder itself and protect it with a clean cotton cloth. Before consuming, let it reach room temperature to fully enjoy its qualities.