The closer the meat is to the bone, the more magic happens: deeper flavor, more intense aroma, and a melt-in-your-mouth texture. That is exactly what you get with this *paleta de cebo de campo*, from pigs raised free-range and fed on cereals, grasses, and acorns during the *Montanera*.
Thanks to the cross between a 100% Iberian mother (registered in the pedigree book) and a Duroc father, the result is a perfect balance: less external fat, more marbling, more flavor. Every slice reveals that beautiful veining that makes your mouth water, that hint of the countryside, of the open air, of authenticity.
Ideal for putting together an outstanding appetizer or sharing like a pro on an Iberian charcuterie board. A delight in every bite.
