FERMÍN Paleta Ibérico de Cebo, Bone-In

FERMÍN Paleta Ibérico de Cebo, Bone-In

Regular price$300.00

Dry-cured and aged for 36 months. Paleta is the front leg of pig which is thinner that the hind leg. The meat is firmer with a more intense flavor to its rear leg cousin, jamón. The texture and aroma is a result of Fermín’s slow curing process in a unique, natural environment. The meat is slightly firmer, with intensely rich aromas and a more intense flavor than jamón but just as delicious. This high-quality Ibérico pork is raised on a diet of grains. This product has the bone-in and therefore requires a stand for carving.

Dry Cured. Ready to Eat. All pork product. Imported from Spain.

  • Size: 10-12lbs
  • Region: Castilla y León
  • Perishable - Select Expedited Shipping
    Expedited shipping required to areas outside of Tri-State zone. Refrigerate upon arrival.

Thinly slice your paleta ibérico-cebo to around the size that would fit onto your tongue in one bite. Neatly arrange your premium paleta ibérico-cebo on a serving plate or charcuterie board. Its rich flavor deserves to be enjoyed on their own -- serve alongside picos artesanos or toasted bread with a touch of olive oil. You can also add it to an open face toast with grated tomato, garlic and olive oil.

Make sure to store your paleta in a cool and dry place away from direct sunlight. Don't worry about keeping it in a fridge. Once you open your paleta to start carving it, ensure you tightly wrap it with plastic wrap and cover it with a cloth when you put it away (in the event you don't finish it.) Once your paleta is opened, it can typically last for around 1-2 months, but that will depend on how well it has been stored and preserved!

FERMÍN, a distinguished brand from Spain, holds the honor of being the first to introduce the Ibérico ham to the United States. Hailing from Salamanca, Spain, FERMÍN meticulously sources its meat from a special breed of Iberian pigs known for their exceptional flavor and marbling. Their commitment to traditional craft methods and the art of curing has made them a key player in the world of Ibérico meats.

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