This shoulder ham or paleta in Spanish is the entire front leg that has been dry cured from 18 to 36 months. Its meat has an intense, sweet and nutty flavor with exceptional moisture. The smaller size of the paleta allows for carving shorter, paper thin slices. Since this piece has the bone, it can be showcased on a carving stand at room temperature.
Serving recommendations: The ham should be kept in a cool, dry place. When ready to eat, remove the excess fat from the area that will be carved and then cut very thin slices to enjoy.
Note: please add an extra 4 days in shipping for this item
Producer Info: This company from the town of Jabugo has been in business for over 130 years producing acorn fed 100% Ibérico ham, a product which is also known as pata negra due to its characteristic black nail. During our visit, we couldn’t stop to marvel at their famous curing cellars, where the hams will mature for 18 to 36 months. These cellars are strategically located below ground to maintain temperature and humidity levels. Additionally, when you visit the famous meadows, called dehesas, where the pigs roam you can see the utmost respect for the animals, which each get 2.5 acres where they can freely feed on acorns.