Ibérico shoulder ◆

paleta ibérique

What it is

The paleta is the foreleg, not the hind leg, and the shoulder blade running through it accounts for around 40 percent of the weight against 30 for a jamón's hip bone — so a whole piece yields far less meat. Being smaller it cures faster, roughly two years for an acorn-fed shoulder against three for the ham, and the flavour comes out more concentrated.

In the kitchen

The blade bone splits the piece into two unequal faces; start on the wider one, keep the knife flat and cut short slices, because long ones are impossible around that geometry. Once opened, cover the cut face with its own fat and finish it within three weeks.

Goes with

Olive oil Tomato Almond Manchego Fig Sherry vinegar

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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