Discover our exclusive selection of Iberico Paletas, cured under the strict standards and guarantee of Enrique Tomás.

Cut from the front leg of the pig, its meat sits closer to the bone, which guarantees a more intense, sweet, and deep flavour, with a juicy texture thanks to its excellent marbled fat.

Choose your favourite ham shoulder (paletilla ibérica) among our premium grades (from the excellence of 100% Acorn-Fed Pata Negra to Free-Range or Grand Reserve) and enjoy it in the format that best suits you: as a whole piece, boneless, or in vacuum-packed slices.

Sorry, there are no products in this collection

Guide to buying the best Iberico Ham Shoulder

When buying an Iberian shoulder (paleta), the most important thing is to understand what kind of experience you are looking for. If you prefer a more intense flavor and a more affordable piece, the shoulder is an excellent choice. In any case, choosing a good shoulder means opting for a product with character, featuring meat closer to the bone and a more concentrated flavor.

How to choose your ideal shoulder?

The main difference lies in the pig's breed and its diet, which determine the intensity of the flavor and the quality level of the product.

  • Bellota Shoulder: Offers a more complex and aromatic experience, ideal for special occasions.
  • Cebo or Gran Reserva Shoulder: Perfect for more everyday consumption without sacrificing quality.

Differences between Ham (Jamón) and Shoulder (Paleta)

  • The size

    HAM: Derived from the pig's hind limb, it is therefore much larger and heavier compared to the shoulder. Its weight usually ranges between 8 - 9.5 kg.

    SHOULDER: Comes from the pig's front limb. The big difference is that the shoulder is considerably smaller than the ham, weighing approximately 4.5 - 5.5 kg.

  • The price

    HAM: Regardless of its origin, a ham will always be more expensive than a shoulder of the same quality and category due to obvious reasons related to its size and the time required for its production.

    SHOULDER: It is more economical than a ham of the same quality and category, as it requires less curing time and offers a smaller amount of product per piece due to its size.

  • The production and curing time

    HAM: Since the meat is further away from the bone (broadly speaking), the process is slower and more time is needed to complete its production; for example, a ham will take 24 months or more to cure. Of course, this will vary depending on the breed of the pig, its diet, and the "cooking" process applied by the master ham maker.

    SHOULDER: The curing process is determined by the proximity to the bone: the closer the meat is to the bone, the faster the curing process, and therefore, less time is needed to complete its production. If a shoulder takes, for example, 14 months to cure, a ham will take 24 months or more. Of course, this will vary depending on the pig's breed, its diet, and the "cooking" process applied by the master ham maker.

  • The taste or flavor

    HAM: (Note: The source text mentions ham here, but refers to the shoulder's traits) Its meat will be slightly juicier than ham (in general terms of yield due to its marbled fat). However, it is important to bear in mind that parts of the ham will be more or less cured depending on the proximity to the bone. This explains why slices from the same ham do not have the same taste or intensity.

    SHOULDER: Obviously, the more cured the meat is, the more intense its flavor will be. Therefore, as a general rule, since the shoulder cures faster due to its proximity to the bone, it will have a more intense flavor. This explains why the cubes (taquitos) and shavings (virutas), which always come from the part closest to the bone, have such a savory and intense flavor.

Types of Ham Shoulder

At Enrique Tomás, we classify our shoulders according to the breed, whether Iberian or non-Iberian. Non-Iberian shoulders at Enrique Tomás are called "Paleta Gran Reserva", and this is because our Serrano shoulder has a superior quality to any other on the market.
These shoulders offer a wide variety of flavors and characteristics, giving you the opportunity to select the one that best suits your preferences and enjoy the exceptional quality and flavor that distinguish Enrique Tomás products. Our range of shoulders includes:

  • Gran Reserva Shoulder: non-Iberian, high quality, with 18 months of curing.
  • 50% Ibérico Cebo Shoulder: one of our most popular options, with more than 25 months of curing.
  • 50% Ibérico Cebo de Campo Shoulder: with more than 25 months of curing.
  • 50% Ibérico Bellota Shoulder: with more than 28 months of curing.
  • 100% Ibérico Bellota Shoulder: with more than 30 months of curing.

Available formats: whole, boneless, or sliced shoulder

At Enrique Tomás, you can find the Iberian ham shoulder in different formats for your convenience:

Whole shoulder

The most traditional option for those who enjoy hand-carving with a knife.

Boneless Iberian shoulder

Makes slicing and yielding easier, ideal for a more practical domestic use.

Vacuum-packed sliced shoulder

Perfect for those looking for total convenience, as it allows you to enjoy the Iberian shoulder in ready-to-eat sachets, maintaining all its flavor and aroma.

Buy Iberian Shoulder quickly and easily

From our e-commerce you can choose the Shoulder that you like the most, that you want to taste and share at home: Gran Reserva , Iberian Cebo, Iberian Cebo de Campo, 50% Iberian Bellota or the best 100% Iberian Bellota, colloquially known as Pata Negra.

Whatever you choose, you will find it in all formats, in whole pieces with spines, if you want it sliced ​​we also offer this service, sealed in vacuum bags if you are not interested in a whole piece or in comfortable packs of different varieties.

FAQs about our Paletilla Ibérica

Where does the paleta (ham shoulder) come from?

The paleta is the front leg of the pig, a highly appreciated part due to its intense flavor and tender, juicy meat. This piece differs from the ham, which comes from the hind leg of the pig, by its smaller size and its proximity to the bone, which contributes to its curing process and flavor concentration.
How long does it take for a paleta ibérica to cure?

It depends on the weight and the breed and diet of the pig it comes from. In the market they range from 9 to 14 months. However, at Enrique Tomás, we guarantee an extended curing period, with a minimum of 18 months, to ensure the highest quality and flavor in our paletas.
Which is better, the paleta (ham shoulder) or the jamón (ham)?

The answer is what you like more and for how many people. If the ham we like is more cured and intense, our palate will appreciate the shoulder more than the ham, if on the other hand we like it less cured and somewhat juicier, then the ham would be more suitable.

In any case, other factors must be taken into account, such as how many of us are at home, because if we want to buy a whole piece of ham, we have to think that a ham should be consumed in three weeks and the shoulder in two, once we have them at home and if we want them to always maintain their texture and good flavour. Because if there are only 2 or 3 of us at home, a ham weighing more than 8 kg will be too much and will end up drying out and will no longer taste the same. But we don't have to give it up, we can buy it already sliced and eat it whenever we want.
How many days does a whole paleta last once cut?

If you buy the whole paleta (Ham Shoulder), we recommend that you don't take more than 15 days to eat it because otherwise, it will lose texture and flavour and dry out a lot. If you think it will take longer, no problem, buy it already sliced by the expert slicers at Enrique Tomás, who will get the most out of it and vacuum pack it so that you can keep it in the fridge or in the pantry (always in a cold, dry place) and take out the shoulder packets whenever and wherever you want.
How to store the paletilla ibérica at home?

The Iberian shoulder should be stored in a cool, dry place away from direct light. If it is a whole piece, the ideal way is to keep it on the ham holder (jamonero) and cover the cut area with a clean cloth to prevent it from drying out. Once started, it is recommended to consume it within 15 days, as the Iberian shoulder is smaller than the ham and its curing process progresses faster. In the case of boneless or sliced shoulder, it must be kept refrigerated, preferably vacuum-packed, taking it out a few minutes before consumption to recover all its aroma and texture.