Understanding the Differences Between Jamón Ibérico and Paleta Ibérica
If you’re a fan of Spanish cured ham, learning the distinctions between Jamón Ibérico and Paleta Ibérica will help you select the ideal product for any occasion.
What is Jamón Ibérico?
Jamón Ibérico comes from the hind leg of the Iberian pig. The finest, Pata Negra 100% Ibérico de Bellota, is acorn-fed and cured for 24-36 months, offering a delicate flavor and smooth texture.
What is Paleta Ibérica?
Paleta Ibérica is derived from the front leg. With a higher fat content, it delivers an intense flavor and firmer texture. It can be Bellota or Cebo and cures for 12-24 months.
Key Differences:
- Cut: Hind leg (Jamón) vs. Front leg (Paleta).
- Weight: Jamón (6–8 kg) vs. Paleta (4–5 kg).
- Flavor and texture: Jamón is refined; Paleta is robust.
- Curing time: Jamón (24–36 months) vs. Paleta (12–24 months).
Which to Choose?
Choose Jamón Ibérico for its balanced flavor and elegance, ideal for gourmet dishes. Opt for Paleta Ibérica for bold flavors in tapas or everyday meals.
Why Choose Aroma Ibérico?
Aroma Ibérico offers authentic products certified by DOP Guijuelo (Salamanca), including the exclusive Pata Negra 100% Ibérico. Our fast delivery ensures these flavors arrive fresh to your table in Denmark.
Elevate Your Gourmet Experience
Pair your whole ham with aged Manchego cheese, olives, or Spanish lomo to create an authentic feast. When you're ready to take your meals to the next level, try the best Spanish tapas in Copenhagen and Denmark with Aroma Ibérico.
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