Paleta de Bellota 50% Ibérica (50% Acorn-fed Iberian Shoulder)

Discover our exquisite paleta de bellota ibérica 50% raza ibérica (50% Iberian-breed acorn-fed ham shoulder), the perfect balance between intensity and texture. Sourced from free-range pigs raised in the dehesa pastures during the montanera season, this red-label ham shoulder guarantees superior quality thanks to its natural acorn-based diet.

What's more, its 50% genetic crossbreed delivers exceptional marbling, resulting in remarkably juicy meat with a rich, layered flavour after being cured carefully for at least 24 months.

Enjoy the guarantee and expertise of Enrique Tomás by choosing the option that best suits how you like to enjoy it: take home the whole piece, boneless, or in vacuum-sealed sliced packets.

Paleta de Bellota 50% Ibérica - Selección Paleta Ibérica de Bellota 149.00

What are the characteristics of the 50% Iberico Bellota Pork Shoulder?

The 50% Iberian Breed Iberico Bellota Pork Shoulder (Paleta) by Enrique Tomás represents a perfect balance of intensity, juiciness, and accessibility. It comes from pigs with at least one 100% Iberian parent, which guarantees excellent fat infiltration and a deep, balanced flavor.
This acorn-fed shoulder offers intense nuances, a smooth texture, and a very pleasant touch of saltiness, the result of a slow and careful curing process of more than 24 months.

Free-range rearing and the montanera season
The pigs destined for the 50% Iberian Breed Iberico Bellota Pork Shoulder live freely in the pasture (dehesa) during the montanera, the period between October and February. During this time, they feed mainly on acorns, grass, and natural resources from the environment while exercising constantly. This combination of natural diet and movement is key to developing the quality of the 50% bellota Iberico pork shoulder.
Fat infiltration and intense flavor
One of the key characteristics of the Iberian pig is its genetic ability to infiltrate fat into the muscle. In the case of the 50% acorn-fed Iberico shoulder, this translates into a juicy texture and a rich, nuanced flavor. The fat melts in the mouth, providing smoothness, while the curing period enhances the product's aroma and intensity. The result is a tasty, balanced, and highly versatile pork shoulder.
The meaning of the red label
The red label identifies the 50% Iberian Breed Iberico Bellota Pork Shoulder. This certification guarantees that the product comes from pigs fed with acorns during the montanera and that they are at least 50% Iberian breed. It is a hallmark of quality within the world of acorn-fed Iberian shoulders, allowing consumers to easily recognize the product's standard.

Available formats: whole, boneless, or sliced shoulder

At Enrique Tomás, you can enjoy the 50% Iberian Breed Iberico Bellota Pork Shoulder in different formats depending on your needs. All options maintain the same quality and characteristic flavor.

Whole shoulder

For traditional carving

Boneless Iberian shoulder

For greater convenience and yield

Vacuum-sealed packs of sliced shoulder

Hand-carved by our master ham slicers

Frequently asked questions about our Paleta de Bellota 50% Ibérica

What is the difference between 50% and 100% bellota Iberico shoulder?

The main difference lies in the purity of the breed. The 100% Iberico bellota shoulder comes from pigs with both parents being pure Iberian, while the 50% Iberian breed Iberico Bellota shoulder comes from crosses with Duroc pigs. This influences the flavor intensity and fat infiltration: the 100% bellota tends to be more complex and deep, while the 50% Iberico offers a more balanced, smooth, and accessible profile, always maintaining the quality of an acorn-fed Iberian product.

Does the 50% Iberian breed affect the curing time of the shoulder?

The percentage of Iberian breed can indirectly influence the process, as genetics affect fat infiltration and the size of the animal. However, the curing time depends mainly on the weight of the piece, the acorn diet during the montanera, and the drying conditions. In the case of the 50% bellota Iberico shoulder, the process remains long and controlled, spending more than 24 months in the cellar to ensure an optimal result.

What is the best pairing for the 50% acorn-fed Iberico shoulder?

The 50% Iberian Breed Iberico Bellota Pork Shoulder pairs exceptionally well with our Albert Tomás red wine pairing. It also pairs perfectly with fresh white wines such as Verdejo or Albariño, and even with brut cava, which helps cleanse the palate and enhance its flavor. It is a very versatile product, ideal for different occasions.