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

🧀 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.

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.

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.

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!