The basics
Jamón vs paleta: what is the difference?
Jamón is the hind leg, paleta the front leg. The difference in weight, curing, flavour, yield and price, and when to choose which.
By Ibéricos Anjoreta · Updated on
In Spanish shops you see two kinds of whole hams hanging: the jamón and the paleta. They look alike, but differ in weight, flavour, yield and price.
At a glance
| Jamón | Paleta | |
|---|---|---|
| Which leg | Hind leg | Front leg (shoulder) |
| Weight (whole) | Approx. 7 – 9 kg | Approx. 4 – 6 kg |
| Ibérico curing (minimum) | 600 – 730 days | 365 days |
| Meat relative to bone | More meat | Relatively more bone |
| Flavour | Fine and complex | More intense, slightly saltier |
| Price | More expensive per piece | Cheaper per piece |
Jamón: the hind leg
The jamón is the largest and most prized ham. It has more meat, cures longer and has a fine, complex flavour. For a big party, or if you want to enjoy a ham for a long time, the jamón is the logical choice. Sliced ham in a pack is usually jamón.
Paleta: the front leg
The paleta is smaller and cures for less time: for Ibérico at least 365 days under the Spanish quality standard. The meat sits closer to the bone and is more marbled, giving an intense, juicy flavour. It yields less sliceable meat and is harder to carve because of the irregular bone.
Yield
As a guide, a whole jamón of 7 to 8 kg yields about 3.5 to 4 kg of sliceable meat. A paleta of 4.5 to 5 kg yields about 1.5 to 2 kg. So compare price per kilo of meat, not per kilo of ham.
Which one should you choose?
- Paleta: for a smaller group, if you like an intense flavour or as a first whole ham.
- Jamón: for a big party, the holidays or if you want as much meat as possible.
- Sliced: if you do not want to carve. Open the pack and serve.
The same labels apply to both: a paleta can also be bellota, cebo de campo or cebo. Read the four label colours or see our Ibérico ham.
Frequently asked questions
What is the difference between jamón and paleta?
Jamón is the pig's hind leg, paleta the front leg. The paleta is smaller, cures for less time, has more bone relative to meat and a more intense flavour. Per piece, a paleta is cheaper.
Is paleta worse than jamón?
Not worse, just different. A paleta of the same quality (for example bellota) tastes intense and juicy, but yields less meat and is harder to carve.
What is paleta in English?
A paleta is a dry-cured pork shoulder: the pig's front leg.