This boneless Paleta Iberica offers the intense, savory character of Spain’s Ibérico shoulder but comes from pigs not raised exclusively on acorns. Instead of roaming freely through the dehesa during the montanera season, these pigs are fed a balanced diet of premium grains and natural forage. The result is a paleta with beautiful intramuscular marbling and notable richness, but without the sweeter, nut-scented depth found in bellota-grade shoulders. At roughly 6 lbs, this boneless format makes slicing easier and more efficient—perfect for professional kitchens, catering, or home slicing machines.
Slow-cured by Fermin in the mountain village of La Alberca, the paleta develops ruby-red coloration, a glossy fat layer, and a bold, savory flavor that lingers without overwhelming. Boneless shoulders cure slightly faster and more uniformly, leading to a tender texture ideal for paper-thin slices. Serve at room temperature for best aroma and mouthfeel. It shines on charcuterie boards, over pan con tomate, layered into bocadillos, folded over roasted vegetables, or served simply with olive oil and rustic bread.
Fermin, founded in 1956, was the first producer authorized to export Ibérico to the U.S. From their curing house in a UNESCO Biosphere Reserve, they continue to rely on natural mountain air, slow aging, and traditional craftsmanship. Their paleta iberica captures the essence of Spain’s charcuterie heritage—rich, authentic, and accessible without the bellota designation.
- Pairings: Crianza Rioja, fino sherry, dry cava, aged sheep’s milk cheeses, Marcona almonds.
Ingredients: Iberico Pork, Salt, Seasoning (Sugar, Trisodium citrate, Sodium nitrite, Potassium nitrate).
Nutritional information coming soon