Flavour & character

Aroma A rich and enticing bouquet. The sparkling notes of wild grassses and aged meat are immediately recognisable, beautifully complemented by aromas of light grains and the characteristic, pure scent of mountain air that pleasantly stimulates the nose.

Flavour The mouthfeel is smooth, extremely creamy, and perfectly balanced. On the palate, layers of intense meat flavour and a vital softness unfold, creating a striking balance between the savoury maturation and the vital, melting fat structure. The purity of the broad beautifully supports the richness, with meaty nuances lingering for a long time.

Finish A long, crystal-clear finish. The savoury notes slowly fade away, making way for a clean memory of the Spanish fields and a refined, silky finish.

Serving tips & combinations

• Slicing: The paleta requires a sharp knife and some skill due to the shoulder blade. Cut thin, short slices. The thinner the slice, the more vital the flavour experience.

• Temperature: Serve at room temperature (about 22-24°C). Wait until the fat begins to glisten before serving the ham; this is the sign that the aromas are fully "awake."

• Drink: An excellent partner for a cold glass of Brouwhoeve Pilsener, a fruity white wine, or a young red wine (e.g., a Tempranillo).

• Combination: Serve with the classic Picos de Pan to cleanse the palate between slices.

• Feature: Green Label; Free-range; Whole front leg; Approximately 5 - 5.5 kg of pure character.