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Montaraz

Paleta de Bellota 100% (Shoulder), Bone-In Spanish Dry-Cured Leg

Name: Paleta de Bellota 100% (Shoulder), Bone-In Spanish Dry-Cured Leg
Brand: Montaraz
SKU: NCM303
Price: 499.0 USD
Availability: InStock
Rating: 5 (20 reviews)

$499.00

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Over 130 years of expertise in raising the best Iberico on the planet
Pasture raised in The Dehesa of Extremadura, Spain
100% natural, additives free, high in oleic acid

Quantity

Paleta de Bellota 100% Ibérica

Discover the essence of Spain’s finest charcutería with the Montaraz Paleta de Bellota 100% Ibérica—a bone-in front leg (paleta) sourced from purebred Iberian pigs raised free-range on the rolling oak pastures (dehesas) of Salamanca. Fed naturally on acorns during the montanera season, this paleta embodies the true art of Iberian curing, where nature, time, and tradition meet in perfect balance.

Cured for up to 30 months in the crisp mountain air of Salamanca, each shoulder develops remarkable depth and refinement. The result is a paleta of extraordinary aroma, smooth marbling, and profound flavor complexity—an authentic taste of Spain’s most celebrated ham-making region.

Product Highlights:

100% Ibérico Breed – From purebred black-hoofed Iberian pigs, raised free-range and roaming the dehesa woodlands for exceptional marbling and complexity.

Bellota-Fed Excellence – Acorn-based diet during the montanera season imparts signature sweetness, smooth texture, and natural umami.

Bone-In Shoulder (Paleta) – Smaller than the hind leg but even more aromatic, offering concentrated flavor and exquisite fat distribution.

Montaraz Heritage Quality – Family-owned since 1890, Montaraz follows a pure, additive-free curing process using only sea salt and time.

Cured in Salamanca – Aged slowly in the cool mountain air of Spain’s premier ham region, famed for its gentle, even curing climate.

Tasting Notes:

Texture: Supple and velvety, with marbling that melts luxuriously on the tongue.
Flavor: Refined yet intense—nutty, savory, with hints of oak, dried fruit, and a long, elegant finish.

Serving Suggestions:

Slice paper-thin and serve at room temperature. Pair with aged Manchego, crusty sourdough, and a glass of Rioja Gran Reserva or dry Amontillado sherry.
Perfect for tapas boards, fine dining menus, or a luxury gourmet gift.

Authentic. Artisanal. Uncompromising.
This is not just ham—it’s Montaraz Paleta de Bellota 100% Ibérica, the crown jewel of Salamanca’s curing tradition.
Secure your shoulder today and savor the soul of Spain in every slice.

Perfect Pairings

🧀 Cheese Pairings

Aged Manchego (Curado or Viejo): The nutty, slightly sharp character mirrors the paleta’s acorn sweetness and umami.

Payoyo (Goat or Sheep’s Milk): From Andalusia; rich, creamy, and slightly tangy — complements the paleta’s silky fat.

Idiazábal: Adds a subtle smokiness that enhances the toasted nut and oak notes from the acorn-fed pigs.

Torta del Casar or Serena: Soft, creamy cheeses that create a luxurious contrast with the ham’s salt and savoriness.

🍷 Wine Pairings

Red Wines:

Rioja Gran Reserva — elegant structure and light oak integrate perfectly with the paleta’s complexity.

Ribera del Duero Crianza — full-bodied, dark fruit-driven, balancing the ham’s intensity.

Priorat — for a bolder, mineral-rich pairing that accentuates the savory fat.

Sherry:

Amontillado — nutty and dry, highlighting the ham’s toasted notes.

Palo Cortado — a rare, elegant style with balanced acidity and depth.

Alternative Picks:

Cava Gran Reserva Brut Nature — effervescence cuts through richness beautifully.

Albariño — fresh citrus and salinity refresh the palate between bites.

🥖 Bread & Accompaniments

Rustic Pan Gallego or Sourdough: Thick-crusted bread that holds up to the paleta’s rich oils.

Pan con Tomate: Lightly toasted bread rubbed with ripe tomato, olive oil, and sea salt — a timeless Spanish pairing.

Regañás or Picos Sevillanos: Crisp Andalusian crackers that add texture without distracting from the ham.

🫒 Condiments & Enhancements

Spanish Extra Virgin Olive Oil (Arbequina or Picual): Drizzle lightly to enhance gloss and aroma.

Marcona Almonds: Their buttery sweetness mirrors the acorn-fed fat.

Quince Paste (Membrillo): Sweet, fruity balance to the ham’s umami.

Fig Jam or Cherry Compote: Adds a rich, earthy sweetness for charcuterie boards.

Pickled Guindilla Peppers: Bright acidity to cleanse the palate between bites.

Portion per pack

9-12LB average per paleta!

All cuts are unique and cut by hand. We price our products by the average weight of all packs combined.

Source

Product of Salamanca - Spain
Cured for up to 30 months in the crisp mountain air of Salamanca, each shoulder develops remarkable depth and refinement--Spain’s most celebrated ham-making region.

Preparation tips

Each cut of Montaraz Ibérico meat will have some excess fat, this is where much of the rich flavor is held and commonly left on Iberico pork. You should cook on high heat, with the fat side down to render the fat and give you a crispy, juicy bite.

If you find that there is too much fat, you can trim it down and use the fat as cooking oil, your base to a sauce, or infuse it with herbs and use as a finishing oil.

Ibérico fat is high in healthy monounsaturated fats, similar to olive oil!