MORE INFORMATION ABOUT THIS PALETA
Paleta de cebo ibérica
If a pig to be used to make paleta is basically fed with compound feeds, the paleta will be considered cebo ibérica. The fattening process is simpler and cheaper so the resulting paleta will be of very high quality yet sold at a very reasonable price.
There is a very special pig race on the Iberian Peninsula, the Iberian pig. It has a number of characteristics that make it different from all other pigs, but there's one essential characteristic: it infiltrates fat into its muscles. That is what creates those white veins in a paleta ibérica which make it a unique product.
The purity of the race
The degree of purity of a pig's race obviously depends on the purity of its parents. Thus, any pig that exceeds 50% purity can be considered an Iberian pig. The mother must be 100% pure.
The iberian pig diet
The first one hundred kilos of any Iberian pig are gained in the same way as any other pig. First, it is fed by its mother and later it is fed vitamin-enhanced feed. A proper diet is essential for the animal to become strong and muscular with resistant bones.
There are four areas in Spain which are well-known for their jamón and paleta tradition and quality: Salamanca, Cáceres-Badajoz, Córdoba and Huelva. The origin of this paleta may be any of the four regions indicated. The best pieces received weighing at least 4,5 kilos from each batch are marked as selection.
Paleta de cebo ibérica aged more than 18 months and salt.
Nutritional information (for every 100gr/3,5 Oz):
Energetic value, Calories (kcal/KJ): 356/1481
Fat (g): 26
saturated fat (g): 11
Carbohydrates (g): 0.9
Proteins (g): 29
Salt (g): 3,8
What is paleta?
A paleta is the result of curing a pig's foreleg in salt. The flavour is more intense than found in a jamón because the same quantity of bone is present yet there is much less meat than in a jamón. It needs less curing time than a jamón.
How is a paleta made?
Once the pig's foreleg is ready, the first thing they do is prepare it for salting. The chef slices a v into the pig's skin and decides how much external fat to leave. The more fat, the less salt it will absorb and the sweeter it will be. Once that is done, the leg is buried in salt for about two weeks on average. If the chef decides to lengthen this period, the pleta will become more flavourful. After that and depending on the type of paleta to be produced, the characteristics of the foreleg and the flavour desired, the foreleg is hung in a drying chamber until ready for consumption.