The pigs are put out to roam freely in enclosures on the dehesa for four to five months where they are fed on cereals and grain. The Paletas (front legs) are matured for a minimum of 24 months

The meat has an excellent rich taste and a depth of flavour produced by the careful maturation process.

We have been working with Jesus Marcos for 10 years because they consistently  produce high quality jamons and charcuterie.  They are also our main supplier for Iberico Chorizo, Salchichon and Lomo.

Care Instructions: A Paleta Iberico on the bone will last approximately 6-9 months if stored at room temperature in a dry environment. After carving the paleta will last for 8-12 weeks if cared for correctly – we recommend covering the exposed surface of the ham with a section of the removed fat and then covering the whole paleta with a clean, dry cloth (the supplied muslin cover is perfect) which will prevent the ham from drying out. Carved slices will last for 3-4 days if stored in the fridge.

We recommend using an authentic ham stand and carving knife to get the most from your paleta.

Average size: 4.2 – 4.8 kg

Origin: Salamanca

For any further queries please do not hesitate to contact us on or call 01305 458166.