Same/Next Day delivery available for Toronto. Please note that the shop is closed on Tuesdays. For all orders outside of Toronto please note that we use a variety of couriers & they will pick up Monday-Thursday with no weekend deliveries. We are loctaed at 77 Roncesvalles Avenue, Toronto. We across most of Canada and the USA (no perishables to the US, sorry)

Extrem Paleta (Shoulder) Iberico de Bellota- Different Sizes- HIGHLY RECOMMENDED

Spanish Pig

$770.00 Sale

Paleta Ibérica de Bellota Extrem is a masterpiece of Spanish charcuterie, crafted from the foreleg of 100% purebred, acorn-fed Ibérico pigs raised in the rolling dehesas of Extremadura. These pigs roam freely through oak forests, feasting on acorns and natural pasture during the montanera season, developing the rich intramuscular fat and complex flavor that define true bellota quality.

The paletas are cured for a minimum of 24 months in Extrem’s natural cellars, where the mountain air of Montánchez and the master curers’ expertise work in harmony to create a product of extraordinary depth.

Tasting reveals a full-bodied, intensely aromatic profile: the fat is silky and glossy, melting effortlessly, while the meat delivers a harmonious balance of sweet acorn richness, umami depth, and a gentle saline finish. Compared to jamón, the flavor is slightly more pronounced, offering a robust, rustic elegance that true aficionados adore.

Like its jamón counterpart, Paleta Ibérica de Bellota Extrem holds the prestigious Designation of Origin (DO) Dehesa de Extremadura and has earned accolades for its exceptional quality, including recognition at the Great Taste Awards in London.

This is more than cured ham—it’s a concentrated expression of Spain’s culinary heritage, now available exclusively in Canada through Spanish Pig.

 

Jamón Ibérico de Bellota Extrem vs. Paleta Ibérica de Bellota Extrem

A Side-by-Side Tasting Guide

1. Cut of the Ham

  • Jamón: Taken from the hind leg, larger in size, with more meat and a subtler, more refined flavor.

  • Paleta: Taken from the foreleg, slightly smaller, with a higher ratio of fat to meat, giving a more intense, rustic flavor.

2. Curing Time

  • Jamón: Aged a minimum of 36 months, allowing for deep, layered complexity.

  • Paleta: Aged a minimum of 24 months, resulting in a bolder, more pronounced profile.

3. Flavour Profile

  • Jamón: Delicate, elegant, with nutty sweetness and a lingering, balanced finish.

  • Paleta: Fuller, more robust, with a slightly stronger umami punch and aromatic intensity.

4. Texture

  • Jamón: Silky slices with gentle marbling.

  • Paleta: Juicier, with a slightly denser bite.

5. Best For

  • Jamón: Elegant tapas, fine wine pairings, and celebratory platters.

  • Paleta: Everyday indulgence, bolder pairings, and sharing with true ham lovers.