The Iberian Bellota Shoulder (known locally as PALETA) is obtained from the front legs of the Iberian pig fed naturally on acorns and grass in our own pastures of oak and cork oak native to the Mediterranean.

Even juicier than the ham, its artisanal preparation and its slow curing in natural drying rooms for at least twenty-four months make it a product characterised by its juiciness and intense aroma.

For the best tasting, we recommend slicing very thinly and at a room temperature between 22° C and 24° C.