Paleta Iberico de Bellota

Situated in Guijuelo Salamanca, Julian Martin remains true to tradition. They allow Nature, not technique to work the final result, curing the legs with the help of the mountain air circulation through open windows for a minimum of 2 year.

The Paleta, Forward leg of the pig develops a very distinct flavour due to the close contact of bone during maturation .

This extraordinary 75% Pure Iberico blood line and 25% Duroc Jersey pig is exclusively fed Bellota (Acorn) . This Iberico pig comes from a female pure Iberico pig. The curing period is from 20 months, depending on the size of the leg.