-
100% Ibérico Ham
100% Ibérico Ham
-
100% Ibérico Paleta
100% Ibérico Paleta
-
100% Ibérico Lomo
-
100% Ibérico Chorizo
-
100% Ibérico Salchichón
-
100% Ibérico Panceta
Beher USA
100% Iberico Acorn-fed Bone-In Paleta (Shoulder), World’s Most Awarded, Naturally-Cured in mountains for 3 Years - 9 to 11 lb
$475.00
Unit price per
100% Iberico Acorn-fed Bone-In Paleta (Shoulder), World’s Most Awarded, Naturally-Cured in mountains for 3 Years - 9 to 11 lb
$475.00
Unit price per
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. No shortcuts, no rush. Just pure, delicious paleta that’s easier to digest and full of character.
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.
Secure payment
Nutritional information
Average Values
Per 1 oz(28gr)
-
Calories
110
-
Total Fat
9g
-
Saturated Fat
3g
-
-Trans Fat
0g
-
Cholesterol
25mg
-
Sodium
560mm
-
Total Carbohydrate
0g
-
Dietery Fiber
0g
-
Total sugars
0g
-
Added sugars
0g
-
Protein
8g
-
Vitamin D
0mgc
-
Calcium
11mg
-
Iron
7mg
-
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
Do you want to live the full experience?
30% OFF
Add the stand and the professional knife to cut like a master. And save 30%!
What makes your next Ibérico Paleta unique?
Much of what’s sold in the U.S. as “Ibérico” is actually a blend — part Ibérico, part lower-quality breeds. It may look authentic, but it lacks what makes BEHER truly unique: 100% purebred Ibérico pigs, naturally cured in the mountain air of Guijuelo, and that deep flavor and silky texture that only time — and four generations of dedication — can deliver.
This is the ham served at elegant Spanish weddings, Christmas dinners, and high-end restaurants. Chances are, you haven’t tried it yet. But once you do, you’ll know: there’s nothing like it.
A Family Recipe Refined for Over 100 Years, Crafted to Delight Your Every Sense
In a small village in Spain, our ancestors developed a unique way of curing Ibérico Paleta — not with machines, but with intuition, experience, and respect for the meat.
They discovered that when the process is natural, the flavor speaks for itself.
Each ham is hand-rubbed with sea salt, measured by hand just as our great-grandparents did.
Then, time and cold mountain air do the rest—gently transforming the meat into something extraordinary.
The result?
A silky texture that melts in your mouth.
An explosion of deep, nutty, and savory flavors that linger long after the first bite.
A perfect balance of saltiness, sweetness, and the rich intensity that only true Ibérico can offer.
This isn't just ham.
It's flavor perfected by time, tradition, and nature.
Free-Range Ibérico Pigs, Acorn-Fed: The Secret Behind Our Pure, Authentic Flavor
At BEHER, we don’t buy pigs. We raise them.
And not just anywhere — but on over 2,000 hectares of our own dehesa, where our animals roam free, feeding on acorns and natural pasture.
It all starts with excellence at the source:
We care for more than 3,000 purebred 100% Ibérico pigs, carefully selected for their genetics to ensure consistency in lineage, quality, and the rich marbling that gives our Ibérico ham its unforgettable, melt-in-your-mouth texture.
We oversee every step of the process — from breeding and feeding to curing and slicing.
No middlemen. No shortcuts.
This isn’t just a method. It’s a philosophy.
A way of honoring jamón as a living product that deserves time, care, and tradition.
Because when you taste BEHER, you’re tasting a legacy of a family with almost a century of tradition.
And it all begins here:
With the finest Ibérico pigs, raised in freedom… by us.
Cured for Three Years at 3,300 Feet in the Spanish Mountains: For a Depth of Flavor You Can Taste in Every Bite.
At over 3,300 feet above sea level, Guijuelo has something you can’t manufacture: clean, dry, cold air. Winter after winter, summer after summer, that climate does what no industrial fridge ever could.
While others rush the process with machines, we let our ham mature slowly — the way it’s always been done.
No shortcuts. No tricks. Just time, tradition, and deep respect for the craft.
That’s where the fat melts in just right, the flavor intensifies,
The Most Awarded Ham in the World
Some say that Ibérico ham is judged by its flavor, texture, aroma…
We believe it’s also recognized for the work, We believe it’s also recognized by the work behind it — the consistency, the high standards, and an almost obsessive commitment to doing things right.
At the IFFA Fair in Frankfurt —the most prestigious international meat industry event— we’ve been honored 164 times, with Gold, Silver, and Bronze awards. In 2025, once again, BEHER was recognized as the most awarded Spanish company, reaffirming what has defined us for decades.
And that’s just part of the story.
We’ve also been named Best Acorn-Fed Ham in Castile and León on three occasions.
We’ve received the National “Salón del Jamón” Award, the Gold Medal at the SUFFA Fair in Stuttgart, and El Mundo’s La Posada Award for the best business project in Salamanca.
Even our packaging has received accolades — the LiderPack Award for design excellence.
Is that the most important thing? Not really.
What truly matters is what lies behind it:
A team that has spent years working so that when someone tastes a BEHER product, there’s only one possible reaction:
“This is on another level.”
Why you’ve probably never tasted real Ibérico Paleta
Because some occasions deserve more than just anything on the table.
For special nights
Serving BEHER Ibérico Paleta isn’t just good taste — it’s intention.
A single slice, the right wine, the right moment.
Some flavors speak for themselves.
This one leaves you speechless.
For hosting at home
It’s not just to fill the table.
It’s for that moment when everyone goes quiet after the first bite...
And then asks: “Where did you get this?”
For a brunch
Eggs, toast, avocado… all good.
But add Ibérico Paleta and it goes from breakfast to a gourmet experience. This isn’t just brunch. It’s good taste — served on a plate.
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.