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

🧀 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.

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 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.

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!