Javimar Giant Marinated Mussels 6/8 (70g)
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Whole Iberian Ham Leg or Shoulder?
A whole Iberian ham leg usually gives you more slices, a larger piece, and a longer serving life, which makes it a good choice for regular serving, entertaining, or buyers who want the full carving experience.
An Iberian shoulder, known in Spanish as paleta, is smaller, easier to manage, and often a little more intense in flavour, while still offering the same premium character and traditional presentation.
Both are excellent choices, but the right one depends on your budget, the number of people you plan to serve, and whether you want a larger centrepiece or a more manageable whole piece.
Whichever you choose you are getting premium product. When stored correctly, a whole piece can last several weeks and it is normall to carve as needed.
The Spanish never use the translation of ´leg" when referring to the hind legs. Jamón Ibérico always refers to the hind leg unless you see the translated term, paleta, for shoulder.
What to Know Before Buying a Whole Iberian Ham
Whole Iberian hams and shoulders are best for customers who want to carve as needed and enjoy the product over time, rather than opening a ready-to-serve pack.
Before buying, it is worth making sure you have a proper ham stand, a suitable carving knife, and a cool, dry place to keep the piece once opened.
If you are new to Iberian ham, our full guide explains the label colours, the difference between jamón and paleta, and how curing and feeding affect flavour and price.