Acorn Fed 100% Iberian Shoulder Sliced
Acorn Fed 100% Iberian Shoulder Sliced

Acorn Fed 100% Iberian Shoulder Sliced

Pieces
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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

Quick Facts about our 100% Acorn - Fed Shoulder Sliced

The unmistakable taste of Spain’s finest ham — ready to enjoy.
Our Paleta de Bellota 100% Ibérica “Pata Negra” is sliced from the front leg of purebred Ibérico pigs, raised freely and fed exclusively on acorns (bellota). Each slice is precision-cut to preserve the marbling, aroma, and silky texture that define this world-renowned delicacy.

Convenient yet uncompromising in quality, this ready-to-serve format captures the essence of true jamón ibérico de bellota — perfect for tapas, boards, or simply enjoyed on its own.

Quick Facts

  • Origin: Spain

  • Breed: 100% Ibérico pigs (acorn-fed, pata negra)

  • Cut: Front leg (paleta)

  • Texture: Delicate, tender, and marbled

  • Flavour Profile: Rich, nutty, and savoury with a lingering finish

  • Packaging: 100g vacuum-sealed pack

  • Shelf Life: 180 days

  • Storage: Keep refrigerated (2–7°C)

Ingredients

100% Ibérico pork (acorn-fed), salt.
No preservatives or artificial additives.

How to Enjoy

For best flavour, open 30 minutes before serving and allow to reach room temperature.

  • Ideal for tapas, charcuterie boards, or wine pairings

  • Excellent with aged Manchego, olives, and crusty bread

  • Enjoy simply — the flavour speaks for itself

An effortless way to experience Spain’s most prized delicacy.

What Shoppers Like You Are Asking

A heavy pan like cast iron or a hot grill is best for getting a perfect sear, but any sturdy skillet will work. Add tongs and a meat thermometer, and you’re all set to cook a flawless steak.

USDA Prime has the highest level of marbling, which means more tenderness, juiciness, and flavour compared to USDA Choice. It’s the same quality you’ll find served at top steakhouses.

Filet mignon is a specific steak cut from the tenderloin, while tenderloin refers to the larger primal cut that contains it. Both are exceptionally tender, but filet mignon is often considered the most delicate, while the full tenderloin offers more flavour.