Paleta 7 Bellotas®

Acorn-fed Ibérico Shoulder ham 7 Bellotas®

The intensity of acorn-fed Ibérico at its finest

This shoulder comes exclusively from 100% Ibérico pigs raised free-range and acorn-fed during the montanera. Each piece matures for over 26 months in our natural drying rooms and cellars in Salamanca. Only when it reaches the perfect balance of aroma, texture, and flavor does it join the 7 Bellotas collection.

The result is a shoulder of extraordinary intensity, with exceptional fat marbling, a deep aroma, and a long flavor that expresses all the richness of authentic acorn-fed Ibérico.

100% Artisanal Preparation

At 7 Bellotas, we continue to craft our shoulders as previous generations did.

Each piece is individually selected, traditionally salted, and begins a slow maturation process in natural drying rooms and cellars where temperature and humidity evolve with the passing seasons.

We do not accelerate curing through artificial processes, nor do we release a piece simply because a specific date has arrived. We wait until our master cellarman considers it has reached its optimal point.

Because time cannot be manufactured. It must be respected.

Excellence Begins in the Dehesa

The quality of a great shoulder is born long before curing.

Our 100% Ibérico pigs live free-range in the dehesa, a unique ecosystem where they roam vast expanses, feeding mainly on acorns during the montanera.

This constant exercise and natural diet encourage homogenous fat marbling rich in oleic acid, responsible for the silky texture, juiciness, and extraordinary aromatic complexity that distinguish authentic acorn-fed shoulders.

Why Choose a Shoulder Instead of a Ham?

The shoulder comes from the front legs of the Ibérico pig and possesses a more compact muscle structure.

This characteristic allows it to develop a more intense aromatic profile and a distinct gastronomic personality, especially appreciated by those seeking deep and persistent flavors.

If the ham stands out for its elegance, the shoulder conquers with its intensity.

Natural Curing for Over 26 Months

Each shoulder remains for more than 26 months in our natural cellars in Salamanca.

During this time, the piece slowly loses moisture, concentrates its aromas, and develops a rich texture that allows the fat to melt smoothly at room temperature.

Patience is part of the recipe.

Sensory Profile

• Appearance: Intense red color with shiny, pearly-toned fat marbling.
• Aroma: Deep, elegant, and complex, with delicate notes of nuts and dehesa.
• Texture: Juicy, silky, and extraordinarily smooth.
• Flavor: Intense and balanced, with long persistence and the unmistakable character of 100% Ibérico acorn-fed pigs.

What Makes 7 Bellotas® Shoulder Unique?

• ✓ 100% artisanal preparation.
• ✓ 100% Ibérico free-range pigs.
• ✓ Acorn-fed diet during the montanera.
• ✓ Over 26 months of natural curing.
• ✓ Limited production.
• ✓ Individual selection of each piece.
• ✓ Crafted in Salamanca.
• ✓ Direct sale from the producer.

How to Taste It

To fully appreciate its aroma and texture, we recommend consuming the shoulder between 22 and 24 °C. Cut into thin slices, the fat naturally begins to melt, releasing all the aromatic richness developed during curing.

Preservation

Keep the piece in a cool, dry place.

Once started, cover the cut surface with a thin slice of fat from the shoulder itself and protect it with a clean cotton cloth. Before consuming, let it reach room temperature to fully enjoy its qualities.

Frequently Asked Questions