Paleta Iberica de Bellota Sliced

In the world of Spanish charcuterie, few things rival a perfectly cured paleta ibérico de bellota—and COVAP’s version, cut from the front leg of 100% purebred Ibérico pigs raised free-range in the dehesa woodlands of the Valle de Los Pedroches, stands among the finest expressions of this tradition. During the montanera season, the pigs graze freely on acorns, wild herbs, and native grasses across the world’s largest expanse of century-old holm oak forest, developing the exquisite marbling and rich flavor that define true bellota pork. The paleta, known for its slightly bolder, more concentrated character than the hind leg, offers a uniquely satisfying experience for connoisseurs of Ibérico—a pata negra iberico shoulder ham that rewards those who seek depth over delicacy.

Every COVAP paleta is cured for 32 months in the natural drying cellars of Córdoba, where the distinctive microclimate of Los Pedroches—shaped by the vast holm oak forest and centuries of curing tradition—creates the ideal environment for slow, natural aging. Under the watchful care of COVAP’s Ham Master, whose expertise passes through four generations of farming families, each piece develops its unique aroma, flavor, and texture. This meticulous attention, verified by the Protected Designation of Origin D.O.P. Los Pedroches with a tamper-proof coded seal on every piece, ensures that every slice of COVAP paleta meets the highest standard of quality.

Pre-sliced into ready-to-serve portions, this acorn-fed iberico shoulder ham offers the convenience of expertly prepared, paper-thin slices without compromising on craftsmanship. Each piece glistens with marbled fat, a hallmark of the acorn-rich bellota diet, and ranges in color from deep ruby to soft pink. On the nose, it delivers complex aromas of acorns, toasted nuts, thyme, and damp woodland. On the palate, it’s silky and unctuous—notes of toasted hazelnuts, acorns, wild herbs, and a long, elegant umami finish that lingers beautifully.

An extraordinary product designed to be enjoyed at its purest: on charcuterie boards, as part of tapas spreads, or alongside fine Spanish wines. A true icon of Spanish gastronomy, COVAP Paleta Ibérico de Bellota embodies the artistry, terroir, and time-honored methods of the Valle de Los Pedroches—a cooperative tradition of excellence that has defined Ibérico craftsmanship since 1959.

• Pairings: Rioja Gran Reserva, Ribera del Duero, Amontillado Sherry, aged Manchego, Idiazábal, Marcona almonds.