Ham, paleta and lomo, the pata negra trio
Three cuts from the same acorn-fed pig, three ways of preparing them.
Our maestro cortador hand-carves a ham that has spent 44 to 48 months in the bodega. The paleta, the front leg, needs 32 to 36 months and is then sliced thin. The lomo gets a marinade of pimentón, garlic and oregano, goes into its casing and spends over 3 months curing before it meets the slicer. Only a 100% Iberico pig fattened on acorns through the montanera earns the pata negra name. To dig deeper, read what separates ham from paleta or browse our bellota ham and paleta.











Bellota ham
Bellota paleta
Bellota chorizo
Bellota salchichón





















