Paleta Iberica - Bone-In

Fermin’s bone-in Paleta Iberica showcases the front shoulder of Spain’s prized Ibérico pig, offering a more intense, savory flavor than jamón (which comes from the hind leg). Raised free-range in the dehesa woodlands of western Spain, these pigs dine on grasses and natural forage, developing rich, flavorful meat with generous intramuscular fat. Cured slowly in the mountain village of La Alberca, the 11.5-lb paleta matures in cool, clean mountain air, where years of aging concentrate its aromas, deepen its color, and create a silky, nut-tinged profile that lingers on the palate.

Because it is bone-in, this paleta delivers maximum character: the curing process interacts directly with the bone, enhancing umami depth, a firmer texture near the exterior, and a tender, melt-in-the-mouth marbling closer to the center. Keeping the bone also makes it ideal for traditional carving, allowing ultra-thin slices that release their full aroma when served at room temperature. It’s perfect for tapas stations, carving displays, restaurants, and dedicated home enthusiasts. Serve with pan con tomate, aged sheep’s milk cheese, or nothing more than good bread and olive oil.

Fermin, based in the UNESCO Biosphere Reserve of the Sierra de Francia, has cured Ibérico meats since 1956 using natural mountain air, slow aging, and time-honored craftsmanship. As the first company to export Ibérico to the U.S., Fermin preserves Spain’s most iconic charcuterie traditions while maintaining exceptional quality and authenticity.

• Pairings: Ribera del Duero, dry Amontillado sherry, Cava brut nature, aged Manchego, Marcona almonds.