Bellota 100% Ibérico Ham Shoulder - Cáceres/Badajoz

Bellota 100% Ibérico Ham Shoulder - Cáceres/Badajoz

5.54 Kilo
Origin: Cáceres / Badajoz
This is a Ham shoulder- Paleta 100% Iberica, Pata Negra from a pig raised and cured entirely in one of the best-preserved areas of the Iberian Peninsula, the meadows located between Cáceres and Badajoz. Its oily and abundant acorns, as well as the abundance of its pasture will make the pigs of 100% Iberian breed produce Paletas 100% ibericas Pata Negra with a very intense taste, like an explosion of flavours that with the same elegance that arise also vanish. Thanks to nature, but also and to a large extent, to the recipe of the jamón experts of this region, a product is achieved for the most demanding lovers of good jamón.

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Paleta 100% Ibérica de Bellota "Pata Negra" - Extremadura, Cácerez/Badajoz 

They are pigs 100% Iberian breed, reared in the meadows that, during the Montanera-season, have been fed with acorns, wild plants and grasses, the final product of this animal could not be other than a meat with an exceptional flavor thanks to the infiltration of fat in the muscle, as well as the feeding and care to which it has been subjected. The Paleta Bellota 100% Ibérico is characterised by its juicy nature, with a unique fat grain and a flavour full of nuances that, depending on the origin, can vary in taste.

The Jamón and the  Paleta (ham shoulder) called Pata Negra are the best ham in the world, a unique product of which we are very proud in Enrique Tomás.

Details about this piece:

  • Net weight: 5,3 Kg. approx.
  • Curing time: 36 months
  • Origin: Extremadura, Cáceres/Badajoz
  • Storage: keep in a dry place, at a constant temperature. Ideal Store between 12 and 14 °C
  • Formats: whole piece, machine cut or knife cut
  • Ideal for: Sliced Taste, common uses, tapas, sandwiches, to eat alone, cook and whatever is convenient. 


All 100% Ibérico Bellota products are recognized by the black label:



The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a Paleta box.

Once the paleta has been started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that moment and apply a lint-free cloth to keep it away from the sunlight and less exposed to the air until the next time it is to be cut again.


Cut by machine or knife:

In our online shop you can buy the whole piece of Paleta Bellota "Pata Negra" 100% Ibérica cut by machine or knife, so you can enjoy it without complications. When our team is in charge of cutting the pieces, taking into account all the part of the crust and the external fat that is discarded, it is taken out its maximum yield, obtaining on average a minimum of 1.5 kilos of meat, presented in:

14-16 sachets of sliced 80 g Paleta
2 sachets of 100 g Paleta shavings
2 sachets of 100 g diced Paleta
1 tray with the Paleta bones


Nutritional information (100 g)

Paleta Bellota 100% Iberica Extremadura - 36 months dry cured

  • Energy value (kcal/KJ): 335/1394
  • Fats (g): 22.27
  • of which saturates (g): 6.53
  • Carbohydrate (g): 0.5
  • of which sugars (g): <0
  • Proteins (g): 33.2
  • Salt (g): 4.25

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