Ibérico de Bellota is the most distinguished ham available in the world, on par with Kobe beef or Beluga caviar. Dry cured using exacting traditional standards and sourced from the finest heritage breed pigs in Spain, the meat offers a tender texture and bold nutty flavor.

Cinco Jotas, world-class artisans of Ibérico hams, use only pure bred Ibérico swine, not content with the cross-breeding their competitors rely upon to artificially increase production. The pigs of this ancient stock, Cerdo Ibérico, are encouraged by traditional breeders to roam the woodlands meadows and feast on natural acorns, where they quickly put on an average of two pounds every day!

The careful attention to husbandry and curing creates a gourmet meat unlike any other.

This shoulder (paleta) is the cured bone-in front leg of the Ibérico pig. Because of its smaller size, it takes less time to age than a full jamón, while still offering incredible taste. The flavor profile is slightly less complex due to the shortened curing period, and carving is somewhat more difficult compared to a jamón.

The paleta is best served in small wafer-thin slices, where it will glisten even at room temperature.

Bone-in paletas typically weigh approximately 8-10 lbs.

For storage and slicing instructions for whole hams, see this page.

NOTE: Hoof has been removed to conform to USDA standards.