Dry-cured and aged for 36 months. Paleta is the front leg of pig which is thinner that the hind leg. The meat is firmer with a more intense flavor to its rear leg cousin, jamón. The texture and aroma is a result of Fermín’s slow curing process in a unique, natural environment. The meat is slightly firmer, with intensely rich aromas and a more intense flavor than jamón but just as delicious. This high-quality Ibérico pork is raised on a diet of grains. This product has the bone-in and therefore requires a stand for carving.
Dry Cured. Ready to Eat. All pork product. Imported from Spain.
