Made from a 100% Iberico Free Range pig. During the “Montanera” season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most luxurious pork meat in the world.

This ham is the King of the Ibericos. Made from a free range, 100% Iberico pig. During the Montanera season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most prestigious ham in the world.

THE FRONT LEG FORMULA 

• Paleta Fondly called "paletilla" by locals, Paleta are smaller than hind-leg hams and cure closer to the bone, dishing up a distinguished robust nuttiness that lingers on the tongue.
• Ibérico pigs are a unique ancient breed of free-range animals that spend their early lives roaming "La Dehesa," while grazing on grubs, grasses and natural shrubs. 
• La Dehesa, or the  Spanish "Oak Savanna", is a protected ecosystem in which the pigs, oak trees, and soil coexist and prosper. Iberico can eat up to 40% of their weight in acorns during the Winter Season.
• Salt-Cured is the only way to cure paletas. They're preserved in salt and then aged in a temperature-controlled environment for 36 months. 
• Single-Origin Traceability means you can trace every piece of paleta back to the farm and rancher. 

Note For Home Carvers: Expect 20-25% of yield from a paleta leg. 

• Origin: Spain
  

• Weight:  Varies (11-13 Pounds)

• Pork: Spanish Iberico