Pata Negra acorn fed ibérico paleta (100% ibérico)

It tastes of dehesa, oak trees and time well spent: 100% ibérico Acorn-Fed Pata Negra Paleta, cured for 32-36 months. A whole piece with nutty notes and an unmatched melting texture. The first bite always surprises. The second confirms it.

Its origin: 100% Iberian pigs raised free-range in the Salamanca dehesa, the natural paradise of the ibérico pig. Among centuries-old oak trees, they roam freely and feed on the acorns that fall during the montanera. A luxury born from the land. From the very best land.

Cured for 32 to 36 months in natural cellars to develop tyrosine crystals and silky fat. The texture that melts. The flavour that stays.

For the charcuterie board that stops everything, for the sandwich that needs nothing else, or for a Tuesday with no reason beyond hunger. 4-5 kg representing the best of jamón ibérico.