MARCOS SALAMANCA Pasture-Raised Iberico Pork | Dry-cured, Grain-fed Iberico Bone In Shoulder/Paleta 50% Iberico Cebo de Campo

Am Spanish, and got this shoulder (paletilla) for my Christmas with my in-laws in the US. This one is excellent - not too much fat (shoulders often have way more fat compared to jamones), great flavor, droplets of the natural oil surfacing after the cut... It is on the not very cured end though (which I personally like, but some other people might prefer it more cured).Great purchase, will do again next year.

Disappointing! I've been buying Jamon for last 4 years via amazon. This one was the most expensive and biggest let down! After living in Spain for over 12 years, I may not be an expert but, this jamon had very little meat and not the flavor expected from a 50% 20 plus month cured Iberico jamon.

Excellent cured Iberian ham. For the price, this ham was far better than expected with a deep burgundy color, marbled with veins of buttery fat. Yes, there is a good deal of fat before you get to the interior meat but that's what give it such a fantastic flavor and you can eat the fat too! Please keep importing this product! Tengo familia en Avila, una hora de la Sierra de Francia. Ellos tambien habla bien de Marcos... Gracias!

Excellent product. Marbled meat with great flavor and soft texture. Will definitely buy again.

This was a very disappointing product. As we carve the shoulder, we encounter mostly grease rather than edible meat. The taste of what can be eaten, is actually good and flavorful but there us such little amount on it that is not worth the price we paid for it.We will definitely be purchasing back from another supplier we have bought before which was better priced and we had much better results from it