Sliced Paleta de Bellota Ibérico
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In Stock
Black Label Ibérico de Bellota is cured pork shoulder—paleta in Spanish—from the front of the pig instead of the hind leg. And not just any pig, but pure-bred Iberian hogs that live free-range on the Dehesa—an ecologically important forest system unique to the southwestern Iberian Peninsula. As they roam the pastures and oak groves, these small native hogs devour acorns that fall in season. This unique diet contributes to the legendary flavor of the ham, and the monounsaturated fatty acid profile of the fat, which is associated with balancing cholesterol. These cured pork shoulders were known as a delicacy even in the days of the Roman Empire, and they are still handcrafted by traditional methods, making Ibérico one of the most sought-after types of charcuterie in the world. Using only sea salt, our fourth-generation ham producers cure paletas in the fresh, clean and dry mountain air. The traditional techniques result in a deep-red aromatic jamón with nutty, long-lasting flavor and creamy, melt-in-your-mouth tenderness. Enjoy our conveniently sliced Ibérico de Bellota alone, or add it to a board with other charcuterie, Manchego cheese, olives, and your favorite Spanish wine.
- 100% Ibérico de Bellota
- Made of pork shoulder from the indigenous Black Iberian pig
- Raised on pastures and oak groves with an acorn diet
- Prestigious Black Label known as pata negra
- Fully air-cured for 32 months in Spain
- The purest expression of jamón
- No nitrates or nitrites added
- Naturally cured with only sea salt
- Thinly sliced and ready-to-serve
- Product of Spain
- Subscription Eligible
Our Spanish hams are made by fourth-generation maestro jamoneros—literally masters of ham—who marry the best of tradition with the latest in technology.
They produce a range of styles of jamón, from the rarest and most expensive, to the everyday hams that Spaniards enjoy at home, in tapas bars, and beyond.
Whether working with pork from acorn-fed Black Iberian hogs, called pata negra, raised in the Dehesa, or the Landrace and Duroc breeds, these masters of the cure apply the same traditional methods that have been used for generations.
Their hams are cured at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains in Spain, using nothing but salt and time. The mountain air is ideal for making jamón, with the precise combination of dryness and humidity that allows the pork to cure for years until they reach the peak of perfection.
