Paleta Iberico de Bellota is a fine example of an Iberico ham made without the use of chemical additives or preservatives. This ham delivers the unique taste characteristics that come naturally from Iberian pigs that roam freely within oak forests (called Dehesas) - a strong, mature flavour with rich acorn overtones.
Throughout the 2 year curation period, monounsaturated fats infiltrate throughout the muscle fibres producing delicious, succulent slices which are naturally rich and dark in colour. This is a great choice to experience the unique taste of Spanish gastronomy in a smaller format.
Iberico pork, sea salt
- No nitrates
- Reduced salt*
- Gluten-free
- Lactose-free
*Compared to other cured products
Typical values per 100g:
| Energy | 1380 kJ (330 kcal) |
| Fat | 21.3 g |
| - of which saturated | 7.8 g |
| Carbohydrates | <0.1 g |
| - of which sugars | <0.1 g |
| Protein | 34.5 g |
| Salt | 2.9 g |
Type of ham
This shoulder of Iberico ham comes from specially selected crossbred black Iberian pigs which have been reared on a diet of grains and high-quality feed. Iberico shoulders 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.
Data sheet
| TYPE | Iberico Ham |
| PRESENTATION | Whole Shoulder |
| CURATION TIME | 24 Months |
| GRADE | Bellota |
| DIET | Acorn-fed - Natural foraging in oak forests (Dehesa). |
| BRAND | JAMONES SIMÓN MARTÍN GUIJUELO |
| STORAGE | Store in a cool, dry place. |
| PACKAGING | This ham is supplied to you vacuum packed and in a protective cardboard box. |
| ADVICE | This ham has been vacuum-sealed to maintain quality and flavour, We recommend you open the packaging 24 hours before consumption and to consume at room temperature. Please see Customer FAQ for further advice. |
