FERMÍN Paleta Ibérico de Bellota, Boneless
Boneless Ham Shoulder made from Bellota quality. 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. Ibérico de Bellota pigs spend all their lives in the Dehesa (pasture) grazing on acorns for the last six months. This is the reason why Ibérico de Bellota ham is so special and unique, creating an incomparable flavor that can’t be found in other kinds of jamones. A thorough selection of Ibérico pigs and a slow mountain air-drying process bring this delicacy to life with a second-to-none aroma, texture, and flavor.
Dry Cured. Ready to Eat. All pork product. Imported from Spain.
- Size: 5lbs
- Region: Castilla y León
Perishable - Select Expedited Shipping
Expedited shipping required to areas outside of Tri-State zone. Store in cool, dry place. Tightly wrap after use. Refrigerate upon arrival.
Slice your paleta ibérico de bellota thinly and around the size that would fit onto your tongue in one bite. Neatly arrange your world-class paleta ibérico de bellota 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 make a premium bocadillo by adding this to a baguette.
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.