Ham shoulder

What is the ham shoulder -Paleta?

The "jamón" (ham) is the result of the dry-curing process in salt of the pig’s back leg. 

The "paleta" (ham shoulder) is the result of the dry-curing process in salt of the pig’s front leg.  Its flavour is usually more intense than ham's because the meat is nearer to the bone and has less fat. For this reason, the curing time of the ham shoulder is also shorter.