Which flavour of Jamón is your favourite? We will help you choose!
May 05, 2025
Whether you are a lover of refined flavours or just curious about Spanish ham: the world of Jamón Ibérico is rich, tasty and sometimes a bit confusing. What do terms like Bellota , Cebo or Pata Negra mean? And what is the difference between Jamón and Paleta? In this blog we explain it clearly and you will discover which variant suits you best.
Jamón or Paleta – What's the Difference?
| Feature | Jamon (hind leg) | Paleta (front leg) |
|---|---|---|
| Weight | 7–9 kg | 4–6 kg |
| Maturation time | 24–36 months | 16–24 months |
| Taste | Elegant, refined | Intense, pronounced |
| Price | Higher (more meat) | More affordable |
The different types and their taste
Below you will find an overview of the main types of Jamón and Paleta, with their typical flavour profile:
Jamon (hind leg)
| Product | Taste characteristics |
|---|---|
| Jamón de Bellota 100% Ibérico | Full, nutty and elegant. Melting fat and complex aromas. Pata Negra class. |
| Jamón de Bellota 50% Ibérico | Rich, slightly sweet, firmer structure. Deep umami notes. |
| Jamón de Cebo de Campo 50% Ibérico | Spicy, with hints of wild aromas. More character than regular Cebo. |
| Jamon de Cebo 50% Iberian | Accessible, mild flavour. Less pronounced fatty structure. |
| Jamon Duroc | Juicy, meatier, slightly salty. Less complex, but full of flavour. |
Paleta (front leg)
| Product | Taste characteristics |
|---|---|
| Paleta de Bellota 100% Iberico | Very aromatic and powerful. High fat content gives intensity. |
| Paleta de Bellota 50% Iberico | Firm, nutty, slightly shorter aftertaste than 100%. |
| Paleta de Cebo de Campo 50% Ibérico | Spicy and grassy. More depth than regular Cebo. |
| Paleta de Cebo 50% Iberian | Soft, friendly, slightly greasy. Ideal for daily use. |
| Palette Duroc | Meaty and robust. Slightly saltier and more powerful than Jamón Duroc. |
Which one suits you?
If you are new to Iberian ham, a Cebo is a great place to start. If you are looking for more depth and character, a Cebo de Campo or Bellota 50% is a better choice. And if you are a true gourmet, Bellota 100% Ibérico is the ultimate choice – full of flavour, melting fat and a smell that will stay with you.
Did you know?
- “Pata Negra” may officially only be used for Jamón de Bellota 100% Ibérico .
- Duroc hams are not Ibérico, but they are very tasty and affordable.
- Paleta often has a stronger flavour than Jamón – ideal for those who like a distinctive character.
Curious about the offer? Check out our selection and discover which Jamón suits you!
