Whole Red Label Iberico Ham Leg


Whole Acorn-Fed Iberico Ham Shoulder

Palleta Iberica de Bellota – (Red Label)


This is the best whole Iberian ham shoulder or Paleta Iberica in Spanish, that money can buy.

This whole Iberico ham shoulder has been produced using a 100% bred Iberian black pig which has had a diet purely consisting of Acorns (bellota in Spanish). The Acorn-Fed Jamon is the finest of all and is given the prized ‘Black Label’ classification.

To taste, the ham shoulder has a nuanced nutty taste which is salty and with hints of smoke- the shoulder is ‘younger’ taste than the Iberico Ham Leg which gives the shoulder a more ‘intense’ flavour. The ham shoulder also has an intense aroma. To look at, the Jamon shoulder is slightly oily and the fat is soft. This Iberico ham shoulder is cured for 18-24 months.


  • 100% Natural
  • Front Leg – Black Label (Iberico Jamon De Bellota)
  • Diet of Pure Acorns to give the famous Black Label Flavour
  • Cured for 18-24 Months
  • 100% Organic & Free Range (minimum of 60 days in the field and in a minimum area of 100m2)


How Much Fat is on a Ham’s Shoulder?

Before you purchase a whole Iberico Ham Shoulder we thought we would share some of the lesser-known actualities. To look at a whole leg in its entirety, it is easy to overlook the fact that most of the weighted leg is made up of fat and bone. The ham shoulder is usually split into 60% of fat and bone, and 40% edible yield. While you should expect some variation between legs, you should expect to get between 1.5kg- 2kg of perfect ham slices if the leg is properly carved.

Many who open a leg for the first time may be surprised by the high percentage of fat. If you’d rather purchase 100% pure edible meat, then we’d recommend a hand-carved alternative.



When your ham arrives, you can remove the packaging and ensure that the leg is kept at room temperature. The Jamon can last for a long time without it being opened (either hung or stored in a cool dry cupboard or pantry). Once opened, you should consume the whole Jamon within 40-50 days, and cover the exposed meat with a cheesecloth, or clingfilm. This top layer will become dry, so carefully slice off and dispose before enjoying the rest of the meat.



Iberian shoulder and Salt.


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