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Une paleta ou épaule de bellota 100% ibérique de la marque LOLO
Une personne en train de découper au couteau et de manière artisanale, quelques tranches de paleta ou épaule de bellota 100% ibérica de la marque LOLO

100% Iberian Acorn-fed Pata Negra Ham Shoulder | Whole Piece aged 32-36 months

Discover Iberian tradition at its finest: 100% Ibérico Bellota Pata Negra Shoulder, from free-range pigs and cured for 32–36 months to offer nutty aromas and a melt-in-your-mouth texture. A whole piece to enhance your gourmet platters.

From the shoulders of 100% Iberian pigs fed on acorns during the fattening season, this piece reflects the richness of the Salamanca pasturelands. Its curing process of 32 to 36 months in natural cellars produces tyrosine crystals and silky fat, guaranteeing an exceptional taste experience.

Perfect for tapas, a luxury appetizer or as a centerpiece, this whole shoulder of 4–5 kg represents the excellence of Iberian ham.

Breeding and feeding

The secret to our 100% Ibérico bellota (acorn-fed) pork shoulder lies in our purebred Ibérico pigs. Fed wheat, barley, and sunflower seeds during their first months, they are then set free in the extensive pastures of Salamanca. From September to January, the pasture soils are filled with acorns and other wild fruits. Our pigs travel over 10 km a day in search of these delicacies, infusing their meat with the aromas of the pasture. Cured for 32 to 36 months in natural cellars, this 100% Ibérico bellota pork shoulder is a true explosion of flavor.
Pinchos paleta y pulpo

Cook with LOLO!

Gilda of Land and Sea

  • Skewer a slice of LOLO acorn-fed Iberian ham
  • Next, add a green olive
  • Incorporate an anchovy fillet in olive oil
  • Skewer a piece of octopus
  • Add a chili pepper to taste
  • Finish with another slice of Iberian ham
    Ready to enjoy!

@LOLOJAMON