Cinco Jotas Iberic paleta

The difference between 100% Ibérico shoulder ham (paleta) and 100% Ibérico ham (jamón) lies in their origin. Ham comes from the hind legs, and the shoulder comes from the front legs. This results in differences in morphology and size, which directly affects the curing period. The shoulder has proportionally more bone and fat (approximately 60%) compared to ham (approximately 50%) and requires less curing time, leading to a less complex flavour. However, it is juicier and has a more intense flavour.

100% Ibérico acorn-fed shoulder ham or paleta ibérica de bellota comes from pigs fed on acorns and natural pastures, offering an intense and juicy flavour, while paleta de cebo comes from pigs fed on feed, resulting in less pronounced flavour and texture.

The pig's diet directly influences the flavour, texture, and quality of 100% Ibérico acorn-fed shoulder ham (paleta de bellota). Pigs fed on acorns and grasses develop meat that is juicier and rich in complex flavours, in contrast to pigs fed on feed, which produces a shoulder with less intense flavour and firmer texture. Additionally, an acorn-rich diet improves the nutritional profile of the shoulder, providing healthier fats and antioxidants.