Arturo Sánchez Acorn-Fed 75% iberico Paleta box
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Arturo Sánchez Free-Range 50% iberico Paleta box

Made from our 14 months old Iberian "de cebo de campo" pigs. It has the perfect point of salt and a natural drying process that leads to distinctive properties easily perceived in its appearance, aroma and taste.

  • Premium box with 20 blisters of 80 g
  • Minimum of 24 months curing process
  • Free-Range 50% iberico certified
  • Free-range iberico pigs fed on acorns and cereals

The acorn-fed 75% Paleta Iberica is made with the front legs of our acorn-fed 75% Iberico pig with double montanera.

They are made with a minimum of 24 months of natural drying in our natural cellars in Guijuelo.

Data sheet
50% iberico

Free-Range Paleta Appearance

  • Brilliant and uniform, with excellent fat coverage.
  • Paleta slices are deep red in colour, spotted by tyrosine, the amino acid that crystallises as a result of an excellent curing process.

Free-Range Paleta Texture

  • Juicy texture, very pleasant in the mouth.
  • Tender but firm: it preserves its structure while chewed.

Free-Range Paleta Aroma

  • Potent, pleasant, specific, attractive aromas. Long-lasting, very marked and clear.
  • At the base, there are very frank notes of fresh nuts.

Free-Range Paleta Taste

  • A fine, personal, balanced, tasty flavour. This is an elegant ham, its key flavours are already present while still in mid-palate.
  • The excellent balance in terms of salt reveals some adequate, light and clear sweet notes which tone down the typical bitter spots with great precision.

Iberico shoulder of cebo de campo -50% iberian breed-

1139/272 33.2 g 15.2 g *Saturated (6.03 g)
0.7 g < 0.5 g 4.62 g
Paleta iberica de bellota

INGREDIENTS: Iberian shoulder of cebo de campo, salt, sugar, preservative (E-252), antioxidant (E-301) and acidity regulator (E-331iii).

Gluten and lactose free.

Sliced/boneless:  keep it between 0 and 6 ºC
Whole piece: keep in cool and dry place

Acorn-fed Paleta iberica

You can enjoy Acorn-fed Paleta Iberica in amazing recipes or just with bread. There are thousand ways but the real one is to experienced it on its own, without anything else. Temperature is key: it should be about 24ºC, and the slices shine when cut with a knife, just a few millimetres thick and about three centimetres long.

After, you have to surrender to your senses: first, the nose reveals a potent, pleasant aroma with notes to fresh nuts. This will activate the taste buds; only then the whole slice must be put in the mouth, without breaking it, and placing it directly against the roof of the mouth.

The fat, will slowly melt until fusing itself to the lean meat, which will then explode in the mouth with that nimble flavour, pure, persistent, elegant and full of nuances that can only be brought about by the Free-Range Paleta Iberica

Fino wine, manzanilla wine, lager beer, white and young Reus vermouth are good pairing with the Free-Range iberico Paleta from Arturo Sanchez.

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