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Iberian shoulder

The paleta ibérica is the piece that corresponds to the front limbs (legs) of the pig ibérico.

Its minimum curing according to RD 4/2014 is 12 months. Depending on the weight and quality, this curing could exceed 24 months.

Due to its morphology, the paleta ibérica will have a 30% yield when cut, which would be about 10 percentage points less than a ham.

The production of paleta ibérica is carried out in the same regions as the jamón ibérico, mainly in Andalusia, Castilla y León and Extremadura.

In taste, the paleta stands out subtly smooth with salty notes and a juicy texture.

At Ibericomio we select the best Iberian shoulders for you, we have a wide selection of artisan Iberian shoulders so that you can taste their incredible flavor.

Without intermediaries, direct from the producer to your table.

Discover our wide catalog of Iberian shoulders and enjoy the traditional flavor with the best exclusive offers from Ibericomio.

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