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.

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