Paleta refers to the shoulder of the pig and this version is a boneless cut made from a 50% crossbreed of Iberico and Duroc pigs. Fermin’s crossbred pigs are grain fed, not finished on acorns, so the resulting flavor is milder with a lower fat content than the bellota varieties. Cured for 24 months, the result is a high quality Iberico shoulder at a lower price than the acorn finished line.
Since 1956 Fermin operates as a family business dedicated to the traditional methods of making Iberico pork charcuterie in La Alberca, Spain, where they raise Iberico pigs on their farm Finca Los Helechales. The farm and curing house are situated in the Sierra de Francia, a biosphere reserve national park in western Spain. Fermin produce a range of meats, from 100% Iberico pork finished on acorns to charcuterie made from crossbred pigs fed on pasture and grain.
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