Fermin’s Paleta Iberica de Bellota comes from the front shoulder of free-range Ibérico pigs that roam Spain’s oak-filled dehesa woodlands. During the montanera season, these animals feast on acorns (bellotas), a diet that infuses their meat with silky intramuscular fat rich in oleic acid—the same heart-healthy fat found in olive oil. This boneless 5-lb paleta is cured for years in the mountain village of La Alberca, where the cool, dry air slowly concentrates its flavors, producing a savory, deeply aromatic ham with notes of toasted nuts, wild herbs, and a subtle sweetness from the acorns.
The boneless format allows for easier slicing and maximum yield, making it ideal for restaurants, catered events, tastings, or home enthusiasts who prefer precision slicing. Slice as thin as possible at room temperature to allow the fat to soften and perfume the ham. Serve it alone with a drizzle of extra virgin olive oil, build luxurious tapas with tomato-rubbed bread, or pair with Manchego and quince paste for an elevated charcuterie board. Its intense marbling also makes it excellent shaved over warm vegetables, seafood, or poached eggs.
Founded in 1956 in the UNESCO Biosphere Reserve of the Sierra de Francia, Fermin remains one of Spain’s most respected Ibérico producers and the first authorized to export Ibérico meats to the United States. Their slow curing and adherence to old-world methods ensure that every paleta iberica de bellota reflects true Spanish heritage and uncompromising quality.
- Pairings: Rioja Reserva, Amontillado sherry, Cava brut, aged Manchego, Marcona almonds.
Ingredients: Iberico pork, Salt, Seasoning (Sugar, Trisodium Citrate, Sodium Nitrite, Potassium Nitrate).
Nutritional information coming soon