The Redondo Iglesias Shoulder Grain + Grass Fed Bone-In 50% Ibérico represents the best of traditional Spanish craftsmanship combined with sustainable modern farming. Made from free-range pigs that are 50% Ibérico breed, these animals are raised on a mixed diet of natural grains and wild grasses, giving the meat a balanced and authentic flavour profile that bridges delicacy with depth.
Cured slowly and naturally in the mountain air of Salamanca, each shoulder (paleta) develops its signature aroma and marbled texture through time, patience, and skill. The result is a ham that offers a beautiful contrast between lean, savoury meat and silky, nut-infused fat. The bone-in format preserves maximum flavour and allows for traditional hand-carving, releasing the subtle sweetness and long finish that only natural curing can achieve.
On the palate, it delivers gentle intensity—a savoury richness with notes of toasted nuts, cured butter, and a whisper of wild herbs. The texture is tender yet structured, melting gradually to reveal layers of umami.
Perfect for those who appreciate authentic Spanish ham without going into the full Bellota category, this paleta embodies exceptional value and quality. Serve finely sliced at room temperature alongside a crisp Albariño, Fino sherry, or even a chilled Cava to highlight its balance and aroma. Whether as part of a charcutería board or served simply on its own, the Redondo Iglesias 50% Ibérico shoulder captures the essence of Spain’s artisanal curing tradition—refined, honest, and deeply satisfying.