Blázquez Paleta Ibérica de Bellota – Whole Iberian Ham USA

Blázquez Paleta de Bellota 100% Ibérico – Whole Iberian Shoulder Ham

A masterwork of Spanish artisan craftsmanship from one of Guijuelo's most respected jamoneros — the Blázquez Paleta de Bellota 100% Ibérico is a whole bone-in Iberian shoulder ham cured for a minimum of 24 months in the cool mountain air of Salamanca. From 100% purebred Ibérico pigs fed on bellotas (acorns) across the Spanish dehesa, this paleta delivers extraordinary marbling, depth, and the unmistakable complexity of Spain's finest curing tradition. Now available for home delivery across the USA.

What Makes Blázquez Paleta Special

• 100% purebred Ibérico — no crossbreeding; the full Ibérico genetic profile for maximum fat marbling
• Bellota (acorn-fed) — pigs roam free on the dehesa during montanera, transforming fat at a fundamental level
• Guijuelo, Salamanca cure — 24+ months in Spain's most prestigious mountain curing region
• Bodegas Blázquez — a family-run jamonero with generations of artisan expertise in the Sierra de Béjar

Tasting Notes

The Blázquez Paleta de Bellota opens with an inviting aroma of dried herbs, cured pork fat, and toasted acorn. On the palate: bold, complex, and deeply savory — roasted hazelnut, dried fig, aged charcuterie — with a long, clean sweetness from the bellota fat. The fat melts instantly at room temperature, releasing concentrated flavor with every slice. The shoulder's working muscle yields meat that is more intense and concentrated than rear-leg jamón — prized by aficionados for its sheer depth.

How to Carve and Serve

Rest at room temperature for 30 minutes before carving. Mount on a sturdy jamonero stand and use a long, flexible ham knife to carve paper-thin slices lengthwise along the muscle. Serve immediately on a warm board with picos de pan, aged Manchego, green olives, and a glass of Fino sherry or Ribera del Duero.

• Carve paper-thin slices lengthwise along the muscle grain
• Always serve at room temperature — never cold
• A jamonero stand and sharp ham knife are strongly recommended
• Pairs with Fino sherry, Manzanilla, aged Rioja, or Cava

Frequently Asked Questions

Can I order the Blázquez Paleta in California or Florida?
Yes — this whole shoulder ham ships to any address in the continental US, including California, Florida, New York, and Texas. Ships shelf-stable — no refrigeration required in transit.

What is the difference between Paleta and Jamón?
Paleta comes from the front shoulder of the Ibérico pig; Jamón comes from the rear leg. The shoulder has more connective tissue and a more intense, concentrated flavor. Many aficionados consider paleta the more complex cut — and it offers excellent value compared to a full rear-leg jamón.

What does 100% Ibérico with Bellota mean?
100% Ibérico means the pig is a purebred Ibérico with no crossbreeding — the highest genetic classification. Bellota means the pig was acorn-fed during montanera. Together, this is the highest possible category of Spanish cured ham.

Shipping & Storage

Ships shelf-stable — no refrigeration required during transit. Store whole, uncut at room temperature in a cool, dry place away from direct heat. Once carving begins, cover the cut face with a thin layer of outer fat and a clean cloth. Consume within 2–3 months of the first cut. Do not refrigerate whole uncut hams.