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Dehesa Cordobesa Paleta Iberico De Bellota

$30.00 / 2.5oz Pack
dehesa cordobesa paleta iberico de bellota meats
Dehesa Cordobesa Paleta Iberico De Bellota
  • Age: 24 Months
  • Pork
  • by Dehesa Cordobesa
  • Spain

Dehesa Cordobesa Paleta Iberico De Bellota is a dry-cured Spanish ham, made from purebred, Iberian pigs that spend the autumn and winter months feasting on fallen acorns in the oak forests of Cordoba. Aged for a year and a half, the meat is silky, sweet, and nutty—setting it apart from your typical charcuterie. Pair this thin-sliced delicacy with Murray's 1 Year Manchego and Murray's Jumbo Medjool Dates to build on its sweet, savory flavors.

"Iberico De Bellota ham is the Cadillac of cured hams and the uncontested star of any meat case it graces with its presence. The high fat content of the meat means a melt-in-your-mouth texture. This, combined with its rich flavor, makes it a ham I believe everyone should try at least once in their life. Try pairing it with Quince paste and Marcona almonds.”
Murray’s Head Monger – New York, NY
Iberico Pork Shoulder, Sea Salt, Less Than 1% Of: Sugar, Trisodium Citrate, Sodium Nitrite, Potassium Nitrite, Sodium Ascorbate.
  • Meats that are labeled “de Bellota,” like Dehesa Cordobesa Paleta Iberico De Bellota, are highly regulated by Spain’s Denominacion de Origen (D.O.).
  • They’re made using a specific breed of pig: the Iberico (otherwise known as the Black Iberian).
  • Under the D.O. standards, the pigs are expected to roam freely on a “dehesa,” a meadow that’s dotted with acorn-rich oak trees.
  • Dehesa Cordobesa spans 400,000 hectares of Holm oak forest across Valle de Los Pedroches. The trees produce acorns that are considered the sweetest in Spain.
  • Their purebred Iberico pigs roam the land freely, consuming acorns throughout the autumn and winter months—eating enough to nearly double their weight.
  • The “Bellota” description means that the pigs have spent the last four months of their lives largely consuming acorns.
  • These pigs are ideal for charcuterie, carrying silky fat in their muscles that results in a beautifully marbled meat.
  • The term “Paleta” in Dehesa Cordobesa Paleta Iberico De Bellota references the deep red meat found on the front leg (shoulder) of the pig that’s marbled with fat.
  • It’s smaller than the hind leg (ham), and takes less time to age.
  • The boneless Paleta is delicately trimmed, to keep the meat moist and flavorful while leaving excess fat behind.
  • All of Dehesa Cordobesa’s products come from pure-bred, acorn-fed Ibérico pig, making them “de Bellota 100% Ibérico,” the highest classification of Ibérico meat.
  • They let their pigs roam freely in the oak forests of the Valle de los Pedroches in Córdoba, Spain.

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