COVAP Iberian Bellota Ham Shoulder (120g)

COVAP Iberian Bellota Ham Shoulder

Covap Iberian Bellota Ham Shoulder is a celebrated Spanish ham made from purebred (100%) Iberian pigs raised in the open pastures of the Valle de los Pedroches in Córdoba, southern Spain. Fed exclusively on acorns during the montanera season, these pigs develop a unique balance of flavour and texture that is only found in true bellota ham. Each shoulder is cured slowly for over 24 months under carefully controlled conditions.

The producer behind this jamón paleta, COVAP (Cooperativa Ganadera del Valle de los Pedroches), has been rooted in the region since 1959. While today it is one of Spain’s largest cooperatives, its origins lie in small local farmers who gathered to protect the traditions of animal rearing in the Pedroches valley. The area itself, located in the northernmost point of Córdoba, has a climate that is ideal for curing Iberian ham: cold winters, hot summers, and long periods of dry air. These conditions, together with the acorn-based diet of the pigs, create a ham with well-defined marbling and a naturally developed depth of flavour.

The Esenciaúnica range of this COVAP Iberian bellota ham is dedicated to offering a premium taste of Iberian craftsmanship. Unlike a typical ham (jamón), this is the shoulder cut (paleta), which offers a slightly more intense flavour because it contains a higher proportion of fat and is naturally smaller in size. Once expertly carved into thin slices, the dark red meat glistens with intramuscular fat that melts at room temperature, releasing aromas that are earthy and nutty.

Each 120g pack is hand-sliced to traditional standards, allowing you to enjoy authentic Iberian ham as the Spanish do, without the need for a carving knife at home. The packaging preserves freshness while keeping the texture and flavour of every slice.

The curing process reflects centuries of tradition. After the pigs are raised on open pastures and fed on acorns, the shoulders are salted and rested before being hung in natural curing cellars. There, they develop their complex layers of flavour over two years. The result is a paleta that is tender, aromatic, and perfectly balanced between savoury notes and the natural sweetness of acorn-fed fat.

Covap Iberian bellota ham is not just food, it is a reflection of Spanish culture and rural landscapes woven together. When you serve this ham, you are sharing a genuine taste of Andalucía with its history and know-how preserved in every bite.

This product is best enjoyed simply, with the slices brought to room temperature before serving. Pairing with rustic bread, manchego cheese, or even a glass of fino sherry makes for a traditional Spanish experience at your own table.

How the Spanish Enjoy Covap Iberian Bellota Ham Shoulder

Paleta bellota 100% Ibérica is much more than an occasional treat – it plays a central role in daily life and festivities.

In the Valle de los Pedroches and across Andalucía, families gather around a leg or shoulder of Iberian ham during special occasions, with someone skilled in carving carefully slicing it wafer-thin. The slices are often served at room temperature on a simple wooden board or white ceramic plate, allowing the flavour to shine without distraction.

Many Spaniards enjoy it as the highlight of a tapas spread, often accompanied by crusty bread rubbed with tomato and a drizzle of olive oil. In Córdoba, it is common to pair bellota ham with local cheeses and seasonal fruit like figs or melon, which complement its nutty richness. At larger gatherings, it is sometimes simply served on its own as a centrepiece. What remains consistent is the belief that this ham should be enjoyed slowly, savouring each slice as a taste of both heritage and landscape.