Israel Romero / Monday, January 16, 2023 / Categories: Blog Difference between paleta (pork shoulder) and jamón (ham) The Shoulder (Paleta) and the Ham Both are parts of the pig, but they are not the same. Both are exceptional, however, and today we are going to explain the differences between paletas and jamón, or in other words, the front legs and the hind legs. Is the paleta better… or the ham? Front leg, hind leg Yield Curing time Flavor Managing ham use at home The cut Price At first glance they look somewhat similar, but when you take a closer look, you’ll see they aren’t so alike. We will explain the differences so you’ll know what you bought if you didn’t know beforehand. Is the paleta better… or the ham? It’s a question everyone asks us, especially if you buy from Europe. The answer isn’t easy because it’s very personal; I know people who much prefer the paleta (front legs), and others who prefer the hind legs, the jamón—among them myself. They are simply different. The difference that can’t be overcome is price, but that’s normal because the jamón has more meat and a higher yield than the paleta. Although there are more differences, such as flavor, the cut, the part of the pig they come from... we begin to see more distinctions. The cut is very different because it isn’t sliced the same way; they are different limbs, so they must be carved differently. What is very important is that at Made in Spain Gourmet you will find advisors who will tell you which is the best option for you, depending on what you are looking for; you’ll find it in our shop. And you always have the phone, WhatsApp, or email so we can advise you personally. Because if you are going to buy our top product, the 100% Iberian Black Label, you deserve the best possible service. Front Leg, Hind Leg The place they are obtained from is different for the two products. The pig has two front legs and two hind legs; paletilla or paleta is what the two front legs are called, while jamón is the name given to the two hind legs. The biggest difference is that the hind legs are larger and meatier than the front legs, which are thinner and have less meat. AnatomyPara hacernos una mejor idea, la paleta es lo más parecido a un brazo por ser la pata delantera y próxima al hocico y acaba en un omóplato; a diferencia del jamón que es la parte más musculosa y por tanto tiene más carne acabando en un hueso coxal o cadera. Yield The yield of jamón and paleta refers to the amount of meat that can be used from each product. The yield of the paleta is lower due to its size and shape; it can also be sliced or cut into shavings and cubes, but because of the bone shape and its narrower profile, less edible meat is obtained. The jamón, on the other hand, has a higher yield and you can extract practically everything from it. Nevertheless, the animal’s breed and type of feeding will also influence the amount of lean meat and fat and will vary its yield. In our case, which is the highest-end, its amount of meat is always greater than in the other categories. Curing time Proximity to the bone speeds up the curing process and, since the paleta has less meat and is closer to the bone, it cures faster and spends less time in the cellar. The 100% Iberian acorn-fed paleta takes 24 months while bellota jamón will spend 36–42 months curing. Therefore, the longer the curing time, the higher the price. Flavor Regarding flavor, keep in mind that because the meat of the paleta is closer to the bone, its taste is more intense, which makes it better suited to palates accustomed to stronger, more cured flavors. However, if you prefer a milder cure, jamón is the recommended choice. Managing ham usage at home Flavor is important but it should not be the only factor determining our purchase; we must think about what we need it for and how many people we are at home. If there are one or two of you, a paleta is better because it is unlikely you will consume a whole jamón in the recommended three weeks (even less in summer) unless you receive guests very often. Conversely, a large family can easily consume a jamón in the indicated time if they eat it every day. Whether jamón or paleta, bear in mind that you should slice a little each day: about 80 g for paleta and about 150 g for jamón. This way you will keep it in good condition and it won’t dry out too much. We also offer the boning option, for both paletilla and jamón, so you can enjoy slicing it at home with a slicer. And for those who don’t want to keep the whole piece at home or eat it less often—which in fact is the majority—the best option is to buy it already sliced, in vacuum-sealed packs, from the brands we work with: Enrique Tomás, Majada Pedroche and Ibéricos Maldonado. Slicing Remember we said that slicing also differentiates them. Jamón is generally easier to slice than paleta because it has more meat and less bone. The most important thing is always to maintain good posture: the non-cutting arm positioned above the knife, a ham holder (jamonero), a good ham knife and a boning knife, all well sharpened. Keep in mind that the size of the slice should be neither large nor very thick. Very thin slices will allow you to better enjoy the Iberian fat (rich in omega-3 and -6). Small enough to fit on the palate and thin enough to perceive all its aromas. Slicing is fundamental to delight in eating ham. A top-quality ham, badly sliced, can lose all its potential. Price The retail price is determined by the time required to produce them. The paletilla requires fewer months of curing than the jamón and, therefore, its cost is lower. As for flavor, if you try a slice of paleta and then one of jamón, you will quickly be able to tell them apart: the first’s taste is more intense and powerful than the second’s, which is milder. Therefore, neither jamón is better than paleta, nor paleta better than jamón; they are different products made in the same way. Whether you choose to buy jamón or paleta, at Made in Spain Gourmet we guarantee you will enjoy the best gourmet product Spain has to offer—it's incomparable. At Made in Spain Gourmet we only select 100% Iberian breed hams and paletas, black label. Goat cheese or sheep cheese? Personalized guidance, a pleasure within everyone's reach. Print 5 Rate this article: No rating Tags: premiumSpanish brandsMade in SpainMade in Spain GourmetMadeInSpainStoreacorn Please login or register to post comments.