Paleta de Bellota Ibérica - approx.5kg
The Ibérico pig is native and exclusive to the Iberian Peninsula and raised freely in a unique ecosystem known as the Dehesa. These are extensive Mediterranean woodlands abundant in Cork and Holm oak trees whose fruit, the acorn (“bellota”), along with the fresh aromatic grass is the staple diet of the Ibérico pig. Also known as “Pata Negra”, it is the most revered ham in Spain.
Paleta is shoulder of Iberian pork, cured for a minimum of 30 months. Smaller than the Jamon with slightly more fat, this is another way to experience the delicious Ibérico flavour.