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100% Ibérico Ham
100% Ibérico Ham
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100% Ibérico Paleta
100% Ibérico Paleta
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100% Ibérico Lomo
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100% Ibérico Chorizo
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100% Ibérico Salchichón
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100% Ibérico Panceta
Beher USA
100% Ibérico Acorn-fed Boneless Paleta (Shoulder) Oro, World’s Most Awarded, Naturally-Cured in mountains for 3 Years | 4 - 5 lb
$545.00
Unit price per
100% Ibérico Acorn-fed Boneless Paleta (Shoulder) Oro, World’s Most Awarded, Naturally-Cured in mountains for 3 Years | 4 - 5 lb
Estimated delivery between March 17 and March 19.
100% Ibérico breed, no crossbreeds: Taste the true intensity of pure Ibérico paleta. The best marbling, richer aroma, juicy texture… an experience you won’t find in any other iberico.
Cured for Three Years at 3,300 Feet in the Spanish Mountains — For a Depth of Flavor You Can Taste in Every Bite: Enjoy a deeper flavor and a melt-in-your-mouth texture thanks to a slow, natural curing process.
Free-range pigs, fed on acorns: Quality starts at the source. We raise and cure every animal ourselves, ensuring full traceability and a product crafted with care — no surprises, just excellence.
A Family Recipe perfected for Over 100 Years, Crafted to Delight Your Every Sense: Each leg is carefully cured and hand-rubbed with a unique blend of natural sea salt and time-honored tradition.
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Nutritional information
Average Values
Per 1 oz(28gr)
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Calories
110
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Total Fat
9g
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Saturated Fat
3g
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-Trans Fat
0g
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Cholesterol
25mg
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Sodium
560mm
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Total Carbohydrate
0g
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Dietery Fiber
0g
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Total sugars
0g
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Added sugars
0g
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Protein
8g
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Vitamin D
0mgc
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Calcium
11mg
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Iron
7mg
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Potassium
1740 mg
100% Iberian pork shoulder, salt, sugar, antioxidants: E-331iii, E-301; preservatives: E-252.
- Visual aspect: Shoulder with an elongated and slender shape and an intense red color with fine and bright veins, indicating a good infiltration of fat and a 100% natural feed based on natural grasses, acorns and resources of the field.
- Olfactory aspect: The aroma is intense, deep and persistent, with notes of dried fruits, herbs
and spices. - Taste: The flavor is balanced, sweet and delicate, with a long and pleasant aftertaste,
reflecting the origin and quality of the palette. The texture is juicy, unctuous and tender, with
a light fat that melts in the mouth.
- Keep refrigerated between 35-44oF
- Cool and dry place: *Shelf life is reduced by half
Healthy benefits
In 2025, Spain’s leading research center (CSIC) found that 100% Ibérico ham does more than taste exceptional — it actively supports recovery and performance. With complete protein, healthy fats, and natural antioxidants, it fuels your body the clean, natural way.
- High in Protein (up to 30g per 100g) — ideal for muscle repair.
- Oleic Acid — healthy fat for inflammation and joint recovery.
- Vitamin B12 & Iron — supports energy and oxygen transport.
- Antioxidants — natural support for cellular recovery.
What makes your next Ibérico Paleta unique?
Every BEHER ham starts the same way: purebred genetics and four generations of know-how.
Here are the three elements behind the flavor:
It starts with genetics, the rare 0.05% of true Ibérico
It all began in the early 1930s.
That’s when our family committed to protecting one of the rarest genetic lineages in the world.
At BEHER, we raise purebred 100% Ibérico pigs, free-range on over 4,900 acres of our own dehesa.
They roam freely and feed on acorns and natural pasture — a diet that gives Ibérico its depth of flavor, natural juiciness, and unmistakable texture.
From breeding to curing, every step is controlled.
Then comes the family recipe, refined for over 100 years
In a small Spanish village, our ancestors perfected a secret Ibérico curing recipe, refined for over a century to create a flavor impossible to replicate.
Each ham is hand-rubbed with sea salt and natural spices, then slowly transformed by time into something truly exceptional.
A silky texture that melts in your mouth. Deep, rich flavors that linger.
This isn’t just ham. It’s a century of tradition, perfected into flavor.
Finally, time slowly cured for 4 years at 3,300 ft in the mountains
High above sea level, Guijuelo offers what no machine can replicate: clean, dry air and the perfect natural conditions for curing.
So we let our ham mature slowly, guided by time and tradition, allowing the fat to soften, the texture to refine, and the flavor to deepen naturally.
Our History
Four Generations. One Obsession: Real Ibérico Flavor.
Our story begins in the early 1930s, in the small town of Guijuelo, Spain.
That’s where Bernardo Hernández started curing Ibérico the only way he knew how — slowly, by hand, and with deep respect for tradition. Not to build a company, but to craft something he’d be proud to serve at his own family table.
What began as a small artisanal practice grew into a lifelong obsession with doing things the right way.
Over four generations, we’ve refined every detail — from raising 100% pure Ibérico pigs to mastering the curing process — always guided by the same belief: real flavor comes from patience, care, and never cutting corners.
Today, BEHER remains a family business with the same purpose it had on day one: to protect the authentic taste of Ibérico and bring you products made with integrity, craftsmanship, and a flavor you simply can’t replicate.
Why you’ve probably never tasted real Ibérico Paleta
FAQs
Many products labeled as “Ibérico” are actually crossbreeds. Our ham comes from 100% purebred Ibérico pigs — no mixing. This means deeper flavor, better marbling, and a truly authentic gourmet experience.
Time is our secret ingredient. We cure every ham slowly and naturally in the clean mountain air at over 3,000 feet above sea level. No rush. Just patience, which enhances the flavor, texture, and digestibility.
We raise our own pigs and oversee every step — from breeding and feeding to curing and slicing. No middlemen. No shortcuts. Just tradition, full transparency, and quality you can taste.
In Guijuelo, Spain — a mountain town world-famous for its ideal curing climate. The cold, dry air of Guijuelo gives our ham its unmistakable character.
The difference lies in the cut: Jamón Ibérico comes from the back legs of the pig, while Paleta Ibérica is from the front legs. Jamón is larger, cures for longer, and has a smoother, more balanced flavor. Paleta is smaller, with a more intense, concentrated taste.
If whole, keep it in a cool, dry place. Once opened, cover with a clean cloth and consume within 3–6 weeks. If pre-sliced, store in the fridge and let it rest at room temperature for 10–15 minutes before serving.
Yes. The fat in 100% Ibérico ham is rich in oleic acid, the same heart-healthy fat found in olive oil. It’s naturally high in protein, low in sugar, and contains no preservatives or additives.
We offer professional carving kits with everything you need: a Spanish ham stand (jamonero), a long carving knife, and a honing steel — the same tools used by master carvers. You’ll find them available in our Accessories section or bundled with some of our whole ham packs.
Yes! We ship nationwide within the U.S. with secure, temperature-conscious packaging to ensure everything arrives in perfect condition. Standard and expedited options available at checkout.
Yes! We offer flexible subscriptions so you never run out of Ibérico at home, and luxury gift sets for holidays, birthdays, or business occasions. Few gifts impress more than award-winning Spanish ham.
During the final months of their lives, our pigs roam freely in oak forests and feed on acorns (bellotas). This diet gives the meat its rich, nutty flavor and its high content of healthy fats, similar to olive oil.