Paleta Ibérica de Bellota 100% (100% Acorn-fed Iberian Shoulder) - Pata Negra
Discover the authentic paleta de bellota 100% ibérica (100% acorn-fed Iberico shoulder), the ultimate expression of flavour for the most demanding palates. Sourced from Iberian breed pigs raised roaming free in the pasture (dehesa) during the acorn-feeding season (montanera), this "pata negra" ham shoulder guarantees an intense, full-bodied, and deep flavour. Thanks to a meticulous curing process of over 24 months and its excellent infiltrated fat, every bite offers a juicy and unmistakable texture, typical of meat that matures very close to the bone.
Enjoy the Enrique Tomás guarantee in the format that best suits your eating habits: as a whole piece for traditional knife carving or in vacuum-sealed sliced packets, ready to taste.
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What makes our Paleta de Bellota 100% Ibérica unique?
Enrique Tomás' 100% Ibérico Bellota Shoulder (Paleta) comes from 100% Iberian breed pigs raised free-range in the dehesa (pasturelands). Thanks to their unique genetics, these animals develop an extraordinary fat infiltration that provides a juicy texture full of nuances. Being a ham shoulder closer to the bone, its flavor is even more intense and profound than that of the ham (jamón), making it one of the most appreciated pieces by lovers of authentic Iberian products. Each Enrique Tomás pata negra shoulder is carefully selected and cured to guarantee an exceptional gastronomic experience.
1. Raised free-range in the dehesa during the acorn-feeding season
All Iberian pigs are initially fed feed and cereals until they reach approximately 100 kg. From that moment on, only Iberian pigs go through the montanera. During this period, which takes place between autumn and winter in the dehesa, the animals live freely, feeding mainly on acorns and grass, while getting constant exercise. This combination of diet and movement favors marbled fat of extraordinary quality and a unique flavor in every 100% Iberian acorn-fed shoulder (paleta).
2. Curing process of over 24 months
At Enrique Tomás, we understand curing as a process of patience, experience, and precision. Our 100% Iberian acorn-fed paletas are left for over 24 months until they reach their optimal curing point. This long process allows them to develop an intense aroma, a delicate texture, and a perfect balance between fat and meat. The result is an elegant, complex, and lingering 100% Iberian acorn-fed paleta on the palate.
3. Infiltrated fat: juiciness and flavour
The big difference of a 100% Iberian acorn-fed paleta is its marbled fat. This exclusive genetic capacity of the Iberian breed allows the fat to melt slowly in the mouth, providing juiciness, gloss, and enormous aromatic richness. In our paletas, this marbling combines with the natural diet of the montanera and slow curing, resulting in extremely flavorful and balanced meat.
Yield of the Paleta Ibérica 100% de Bellota (100% Iberico Shoulder)
The Iberian shoulder is smaller in size than the ham, but it offers a more intense flavor and an experience highly valued by Iberian ham lovers. In addition, thanks to its more manageable size, it is perfect for smaller households or quicker consumption.
Available formats: whole or sliced
At Enrique Tomás, you can find the Iberian ham shoulder in different formats depending on your convenience.
Whole shoulder, boneless, or sliced.
Frequently asked questions about our Paleta Ibérica de Bellota 100%
Why do these ham shoulders receive the "Pata Negra" designation?
The designation "Pata Negra" (Black Hoof) is popularly used to identify the 100% Ibérico Bellota Shoulder, the highest quality tier within Iberian products. This name refers to a common characteristic of Iberian pigs: their dark hooves and slender legs. However, what truly matters is not the color of the hoof, but that the piece comes from a 100% Iberian mother and father and has spent the montanera feeding on acorns in the wild.
What is the difference between acorn-fed Iberian ham and shoulder (paletilla ibérica de bellota)?
The main difference lies in the limb they come from. Iberian ham (jamón) comes from the pig's hind legs, while the acorn-fed shoulder (paletilla) comes from the front legs. The Iberian shoulder is usually smaller, cures faster, and offers a more intense flavor due to its proximity to the bone. Ham, on the other hand, consists of larger pieces, offers a higher yield, and has a slightly milder, more balanced flavor. Both products share the same quality and Iberian origin, so choosing between ham or shoulder will mainly depend on your personal taste and how quickly you plan to consume it.
How should I store the 100% Iberico ham shoulder at home?
A whole Iberian shoulder should be stored in a cool, dry place away from direct light, preferably placed on a ham holder (jamonero). Once started, it is recommended to consume it within approximately two weeks to maintain all its juiciness and flavor. It is important to slice only the amount to be consumed and to protect the cut area with a clean, lint-free cloth. If you choose vacuum-packed sliced or boneless Iberian shoulder, it must be kept refrigerated until consumption.
