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Ibérico Shoulder Ham [Free]

WHAT'S INSIDE

Whole Bone-In Ibérico "Paleta" Shoulder Ham
Stainless-steel Carving Knife
Knife Sharpener
Support Rack / Holder

THE FRONT LEG FORMULA

Paleta Fondly called "paletilla" by locals, Paleta are smaller than hind-leg hams and cure closer to the bone, dishing up a distinguished robust nuttiness that lingers on the tongue.
Ibérico pigs are a unique ancient breed of free-range animals that spend their early lives roaming "La Dehesa," while grazing on grubs, grasses and natural shrubs.
La Dehesa, or the Spanish "Oak Savanna", is a protected ecosystem in which the pigs, oak trees, and soil coexist and prosper. Iberico can eat up to 40% of their weight in acorns during the Winter Season.
Salt-Cured is the only way to cure paletas. They're preserved in salt and then aged in a temperature-controlled environment for 36 months.
Single-Origin Traceability means you can trace every piece of paleta back to the farm and rancher.

Note For Home Carvers: Expect 20-25% of yield from a paleta leg.

$0 $439

Want it shipped by Apr 29? Order by Apr 28 by 6 PM EST

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WHAT ARE REAL CUSTOMERS SAYING

WHAT MAKES IBÉRICO PORK SO SPECIAL?

Those who have savored Ibérico all agree on one thing…

They couldn’t believe they were eating pork when they first tried it.

The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.