Bellota 50% Ibérico Ham Shoulder - Salamanca

Bellota 50% Ibérico Ham Shoulder - Salamanca

5.65 Kilo
Origin: Salamanca
In this Paleta Ibérica de Bellota all the conditioning factors are combined to have a product of the highest quality. In Guijuelo, Salamanca the producers have been making a soft, gentle and delicate product for centuries, suitable for any palate, from the least knowledgeable foodie to the greatest specialists. To reach this level of quality it is essential to have a first-class raw material. And this is the case, we start from an Iberian pig unique in the world, in this Paleta-ham shoulder we will combine the incredible capacity of the Iberian breed to infiltrate fat into the muscle with the particular flavour that meat acquires during the 4 months of Montanera in which the pig will have ingested tons of acorns. If we also add the degree of intensity in flavour of the meat given by the proximity to the bone, we will obtain an unparalleled product.

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Paleta de Bellota 50% Ibérica - Guijuelo, Salmanca

It is well known that the curing process of a Jamón is more intense, the closer the flesh is to bone. In the case of the Paleta (Ham Shoulder), as it has less meat than the hindquarters of the pig, all the meat is closer to the bone, so in this wonderful piece you will not only find the wonderful flavours of acorn, but also the intensity of the healing of the shoulder paddle. And the culinary tradition of years and years of the best specialists in the world.

More details about this piece:

  • Net weight: 5.7 Kg. approx
  • Curing time: 24 months
  • Origin: Guijuelo, Salamanca
  • 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: Slicing, communal use, tapas, sandwiches, for eating alone, cooking and whatever is convenient.
  • Free of preservatives, gluten or lactose


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

Once the ham has 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 so that it does not give the light and is least exposed to the air until the next time it is to be cut again.


Cut by machine or knife:

In our online shop you will be able to buy the whole piece of the Paleta Bellota 50% Ibérica cut by machine or cut by knife, so that 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 paleta of 80 g
2 sachets of 100 g paleta shavings
2 sachets of 100 g of diced paleta
1 tray with the  bones


Nutritional information (per 100 g)

Paleta Bellota 50% Ibérica Salamanca- 24 months dry-cured

  • Energy value (kcal/KJ): 335/1394
  • Fats (g): 22.2
  • 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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