This shoulder of Iberico ham comes from specially selected crossbred black Iberian pigs which roam freely and eat a natural diet consisting mainly of acorns. Iberico legs are cured for a minimum of 12 months. This is less time than is required to cure a whole leg as the Paleta is smaller and has a higher proportion of fat. As a result, the shoulder has a slightly firmer texture, a more intense flavour and a darker colour of meat compared with a whole leg. The ham is delivered as a whole leg with bone.