• From acorn-fed free-range pigs
• Pata negra, pure bellota
• Full, unparalleled rich flavor
• About 10 slices

These slices of Iberico de Bellota come from the front leg, or shoulder, of an acorn finished Ibérico pig. It takes less time to cure, and is less expensive than, the Jamón, which is the back leg of the Ibérico de Bellota pig. (more info)

• From acorn-fed free-range pigs
• Pata negra, pure bellota
• Full, unparalleled rich flavor
• About 10 slices

These slices of Iberico de Bellota come from the front leg, or shoulder, of an acorn finished Ibérico pig. It takes less time to cure, and is less expensive than, the Jamón, which is the back leg of the Ibérico de Bellota pig.

Each week a local company slices our paletas to
ensure the thinnest, most delectable slices. Serve at room temperature with crusty bread and a fine wine. You will be able to see that it is truly 'bellota' by the way the mono-unsaturated fat glistens on each slice of ham.

Iberico de Bellota comes from Iberico pigs that range freely across southwestern Spain, consuming huge amounts of acorns ('bellotas' in Spanish). This wonderful combination of diet and exercise, along with expert dry-curing, creates what many connoisseurs call the finest (and healthiest) ham in the world.

The paleta bellota is carefully cured by Embutidos y Jamones Fermín in the medieval mountain village of La Alberca, creating an intense, complex flavor. (close)