Jamón ibérico (Iberian ham) and paleta ibérica (Iberian shoulder) are popular products, as those at Josep Llorens know full well.
Many people are unaware of the differences between the two products, as their similarities in terms of taste and shape often give rise to confusion. We’ll explain them in this post.
The differences between jamón ibérico and paleta ibérica
Both products are obtained from the Iberian pig and are subjected to similar maturation processes, although there is one basic difference, namely the part of the animal’s body the product is obtained from. We all know that the jamón comes from the hind legs. On the other hand, the paleta is obtained from the forelegs. This makes it easy to get them mixed up, particularly if we don’t take into account weights and lengths.
The jamón is longer than the paleta. The former ranges from 70 cm to 90 cm in length and the latter from 60 cm to 75 cm. The jamón is also broader. The hind legs usually weigh about 7.5 kilos while the front ones can reach up to 5 kilos.
It’s very easy to get the two products mixed up, but we’ve provided you with a couple of basic ways to differentiate them, something Josep Llorens always bears in mind. Now you just have to enjoy the two products and savour their unique flavours.