5th generation jamoneros, perfecting the process from source to plate

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Montaraz

Paleta Ibérica (Shoulder), Bone-In Cebo de Campo Dry-Cured Leg

Name: Paleta Ibérica (Shoulder), Bone-In Cebo de Campo Dry-Cured Leg
Brand: Montaraz
SKU: NCM302
Price: 429.0 USD
Availability: InStock
Rating: 5 (20 reviews)

$429.00

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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 Ibérica Shoulder

Experience the bold character of traditional Spanish charcutería with the Montaraz Paleta Ibérica de Cebo de Campo—a bone-in front leg (paleta) masterfully cured and hand-finished by one of Spain’s most respected jamón houses. Sourced from free-range Iberian pigs, this shoulder cut delivers a more intense, aromatic expression of Iberian flavor.

Raised in open pastures and fed a balanced diet of grains and wild herbs, each shoulder undergoes a natural curing process of up to 24 months in the mountain air of Extremadura. The result is a paleta with deep marbling, rich aroma, and a powerful, lingering flavor—an authentic taste of Spain’s artisanal heritage.

Product Highlights:

Cebo de Campo Certified – From free-range Iberian pigs raised in semi-wild conditions for exceptional texture and robust flavor development.

Bone-In Shoulder (Paleta) – Smaller and more aromatic than the hind leg, prized for its concentrated taste and traditional craftsmanship.

Montaraz Heritage Quality – Family-owned since 1890, Montaraz cures every piece naturally with only sea salt and time—no nitrates, additives, or shortcuts.

Cured in Extremadura – Aged in one of Spain’s premier ham-producing regions, renowned for its pristine air and curing mastery.

Tasting Notes:

Texture: Smooth yet structured, with delicate ribbons of fat that melt beautifully.
Flavor: Bold and savory, with notes of toasted nuts, wild herbs, and a deep umami finish.

Serving Suggestions:

Carve thin slices at room temperature and serve with aged Manchego, crusty bread, and a Rioja Crianza or dry Amontillado sherry.
Perfect for tapas platters, charcuterie boards, or as a luxurious gourmet gift.

Authentic. Artisanal. Uncompromising.
This is not just ham—it’s Montaraz Paleta Ibérica, the soul of Spanish charcuterie.
Secure your shoulder today and bring the essence of Extremadura’s curing tradition to your table.

Perfect Pairings

🧀 Cheese Pairings

Aged Manchego (12–18 months): Classic match — its nutty sharpness mirrors the paleta’s savory depth.

Idiazábal: Smoky Basque sheep’s milk cheese that enhances the paleta’s earthy tones.

Mahón Curado: Buttery and tangy, adding contrast to the ham’s umami richness.

Tetilla or Garrotxa: Softer options that bring out the ham’s sweetness and balance the salt.

🍷 Wine Pairings

Red Wines:

Rioja Crianza or Reserva — structured, oak-aged reds that highlight the cured notes.

Ribera del Duero — fuller body with dark fruit and spice complements the meat’s intensity.

Sherry:

Amontillado — nutty and dry, pairs beautifully with the paleta’s fat content.

Fino — crisp and saline, refreshing between bites.

Alternative Picks:

Cava Brut Nature — effervescent acidity cuts through richness.

Dry rosado from Navarra — fruity yet dry, perfect for warm-weather tapas.

🥖 Bread Pairings

Rustic country loaf — chewy crumb and hearty crust make the ideal base.

Pan con tomate — toasted bread rubbed with ripe tomato, olive oil, and a pinch of sea salt.

Sourdough baguette — light tang contrasts beautifully with the savory ham.

🥫 Condiment & Accompaniment Pairings

Spanish Extra Virgin Olive Oil — drizzle lightly for richness and sheen.

Marcona almonds — add texture and amplify the nutty tones.

Quince paste (membrillo) — sweet counterpoint to the savory-salty ham.

Cornichons or pickled guindilla peppers — cut through fat with bright acidity.

Fig or cherry compote — a luxurious, slightly sweet pairing for tapas or cheese boards.

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 Extremadura - Spain
Iberico pigs raised in The Dehesa, a place of enormous ecological value and a model of coexistence between man and land, the dehesa is a natural ecosystem of oaks and cork oaks unparalleled in the world. A landscape that only free-range Iberian pigs enjoy every day.

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!