Paleta Bellota 100% Iberico | Pata Negra ham

Iberico shoulder ham - Paleta Bellota 100% Iberico (Pata Negra)

Due to the smaller size of shoulder hams (Paleta) compared to the ham (Jamon), the meat is closer to the bone. As a result, the Iberico shoulder ham is known for a more intense and riper taste.

Grand Reserve

In the Gran Reserva range you will find the most exclusive ham that comes from purebred pigs raised in complete freedom and fed on acorns and what they find in nature. The ripening time of the Paleta is 36 months.

When cut, an intense bright red color emerges. It is unmistakable, intense and intriguing. Your senses will be stimulated. Limited availability.

Weight: 80 grams
Aged for 36 months
Variety: 100% Iberico - Pata Negra - Black Label
Format: hand-cut vacuum packed 100 grams.
Origin: Salamanca, Spain

Pata Negra: First class Iberico ham

A bite of the very best Pata Negra immediately explains why this is such a special Spanish delicacy. It has an intense nutty flavor and a delicate soft texture; this Iberian ham melts in your mouth. The fat of the Pata Negra ham has a smooth milky texture that contrasts perfectly with the rich meat. This texture and aroma are obtained through the diet and long careful upbringing of the Iberian pig. The craft of the Iberian ham is steeped in history, tradition and love; you really taste it.

Pata Negra" literally means "black leg" and refers to the black hoof of the black Iberian pig. The term often incorrectly refers to all Iberico ham, but it is more correct to refer to the Black Label or Bellota Ham. This is known as the finest of them all. The completely acorn-fed diet and exercise make the Pata Negra ham a cured meat above the rest.

We also use the term 'Pata Negra' when it comes to full-breed 100% Iberico, where both sire and dam of the pig were also a 100% Iberico breed pig.

100% Iberico Bellota = Pata Negra.
All other Iberico hams are also often incorrectly called pata negra.

Paleta Iberico vs. Jamon Iberico

Due to the smaller size of the Paleta (shoulder hams), the meat is closer to the bone. As a result, the Iberico shoulder ham is known for a more intense and riper taste.

What types of Iberico ham are there?

The different types of Iberian ham are determined, among other things, by the percentage of Iberian variety, but especially by the diet and ripening time. As for feed, Iberian ham of the Iberian breed can be called "Iberian cebo", "Iberian cebo de campo" or "Iberian bellota".

The ' cebo ibérico ' (Tradición) is fed exclusively with 'cebo' (feed and grains). The ' cebo de campo ibérico ' (Sensación) receives a combination of wild fruits, herbs, grains and feed. And the ' bellota ibérico ' (Reserva) (acorn-fed ham) is fed with acorns and other wild fruits during its life in freedom in the pastures, in what is called the "la Montanera" season.

Finally the cream of the crop, the ' pata negra ' (Gran Reserve) . Where the 'bellota ibérico' already enjoys the highest possible diet, freedom of the pig and the longest ripening time, the bellota hams are 50-75% ibérico. The 'pata negra ', on the other hand, is always 100% iberico variety and can be recognized by the black label.

Due to these differences in diet, each Jamon Iberico category has its own particularities. Yet none of them is necessarily 'tastier' than the others, this certainly also depends on the taste of each individual. On our website you will find advice on which ham to choose. And as experts in the ham world, we are happy to help you with all your questions.