100% Iberico Acorn-fed Shoulder Boneless by Fermin



Fermín Iberico shoulder is made from the front leg of the Iberico pig, a native breed from Spain. It is made from a free-range, 100% Iberico pig.

During the Montanera season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most prestigious shoulder in the world.

CURED FOR 20 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage

Paleta (shoulder ham) is smaller and rounder than Spanish Jamon (back leg). This boneless choice is easier to cut without any waste of meat. Paleta cures much more quickly than ham and it has also a bigger fat concentration that determines its sweeter and more aromatic flavor. Iberico is the masterpiece of ham in the entire world. It is made from Spain’s native black pigs, which live freely outdoors and are only fed with a controlled and high-quality grain diet. The meat of Iberico ham is cured in the mountain air and under the watchful eye of the ham masters. Notice Its intense ruby red color, with white fat streaks on, which add flavor and high-quality fat to the meat. Enjoy it now in this format. Slice it in very thin slices at room temperature.

NOTE: The size of this item may vary considerably based on the size of the pork. The average weight on these paletas is between 4 and 5 Lbs.