1/2 Boneless 100% Acorn-Fed Ibérico Shoulder

Boneless Pieces

Boneless ham pieces are ideal for convenient storage or for keeping vacuum-packed to extend their shelf life.

Whether you are looking for a boneless or a whole piece, you will find it at Enrique Tomás. Our boneless catalog features six half-pieces: Gran Reserva, Cebo Ibérico, or Bellota Ibérico shoulder (paleta), as well as Gran Reserva, Cebo Ibérico, or Bellota Ibérico ham (jamón).

Each piece weighs approximately 0.850–0.950 net kilograms, though please note that the weight may vary slightly depending on the size of the original leg or shoulder.

100% Acorn-Fed Ibérico Shoulder - Selection (Paleta de Bellota 100% Ibérica - Selección)

Sourced from 100% purebred Ibérico pigs raised free-range in the lush dehesa pasturelands and fed on acorns, wild plants, and herbs during the montanera (acorn-feeding season), our 100% Acorn-Fed Ibérico Shoulder offers exceptionally flavorful meat. The fat marbling within the muscle, combined with careful feeding and curation, results in an incomparable final product.

This shoulder stands out for its juiciness, unique fat marbling, and a rich, nuanced flavor that varies depending on its region of origin. Both pata negra ham and shoulder represent the pinnacle of the ham world—a product we are immensely proud of at Enrique Tomás.

What is a shoulder (paleta) and how is it made?

 A shoulder (paleta) is the result of salt-curing the front leg of a pig. Its flavor is more intense than that of the hind leg ham (jamón) because it has a similar amount of bone but significantly less meat. It also requires fewer months of curing than a ham.

Once the leg is ready, the first step is preparing it for salting. The master cureman makes a V-shaped cut on the rind and decides how much external fat to leave.

The more fat it retains, the less salt it absorbs, resulting in a sweeter taste. After this initial operation, the leg is buried in salt for an average of two weeks. If the master cureman decides to extend this period, the shoulder will develop a richer, more robust flavor.

From that moment on, depending on the type of shoulder, the characteristics of the leg, and the target flavor profile, it hangs in the drying cellar until it reaches peak ripeness for consumption.

Nutritional Information (per 100g of product):

• Energy Value (KJ/kcal): 1261KJ / 303kcal
• Fat: 19.2g
  • of which saturated fatty acids: 7.81g
• Carbohydrates: 0.1g
  • of which sugars: <0.1g
• Proteins: 32.3g
• Salt: 4.86g

Non-GMO (Genetically Modified Organism) Free

Keep refrigerated between 0 - 5ºC. Necessary to maintain the organoleptic and microbiological

To learn more about our return and refund policy, click here