Iberico de Bellota

Ibérico de Bellota Paleta by 5J Cinco Jotas (Spain) Sliced 3oz


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The four-year dry curing process makes this unctuous ham a dish worthy of royalty. Considered one of finest breeds in the culinary world, Spain’s Iberico de Bellota pigs consume 13lbs to 22lbs of acorns per day for three months to achieve a fat content that is 40% monounsaturated – much like olive oil. Fine ribbons of the tasty fat throughout makes for a delicious dish and gorgeous presentation.

Cinco Jotas Iberico de Bellota paleta is from the front leg rather than Jamon which refers to hams made from the hind leg. Use Iberico de Bellota sliced like confetti as a garnish on deviled eggs or scallops, or serve your guests this traditional Spanish tapa simply unadorned on a plate at room temperature; we are confident this will be a highlight of your appetizers. Try wrapping a slice of Iberico ham around a piece of White Asparagus, and secure with a toothpick.

More about Iberico de Bellota:
One reason this is the most expensive ham in the world is because for a pig to be a designated Iberico de Bellota, it must be pure bred and spend around 6 months doubling its weight in a wilderness called the Dehesa. The Dehesa is a vast prairie with hills dotted with oak trees. One pig per hectare (2.5 acres) is the limit allowed in the Dehesa, so there are enough acorns for all of the pigs. This is the only breed that can eat so many acorns per day. Other breeds of pigs would die if given over 3 lbs. As mentioned, an Iberico pig might enjoy 15lbs per day! A combination of the breed, the diet, and exercise, roaming the dehesa, gives Iberico pigs their unparalleled flavor. The pigs are captured and harvested at the first USDA approved slaughter house in Spain. Their font and hind legs will become these revered hams, while all of the other cuts are relished by gourmets for fresh meat.

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