Cinco Jotas Bone-in 100% Ibérico de Bellota Shoulder - 8-11 lb
What you're actually buying
| Approximate weight | 8–11 lb, bone-in |
| Servings of 1 oz | about 58 |
| Cost per serving | about $11.40 |
A shoulder carries proportionally more bone than a leg, so it yields fewer servings — but costs far less up front.
Cinco Jotas Ibérico shoulder, whole and bone-in, 8–11 lb | 100% Ibérico
We carry two kinds of bone-in piece: the front leg, called the shoulder or paleta, and the traditional back leg, called simply the jamón.
The paleta is the smaller of the two — moist, thick and soft in the middle, exceptionally aromatic and intense, and shot through with intramuscular fat. Its anatomy makes for easier carving and larger slices. Same Cinco Jotas quality as the back leg, at a noticeably lower price, which is what makes it the best value entry into a whole piece.
Easier to carve. It still needs a stand and a knife.
Easier does not mean bare-handed. This is a whole bone-in piece: it has to be clamped down before the first cut, and it has to be cut with a long, thin, flexible blade. A kitchen knife will not do it. Here is what that equipment costs, once:
| Holder Ham — Cuenca | $49 |
| Professional carving knife, 295 mm, with sharpener | $39 |
| Total, one time | $88 |
Spread over the 58 servings this piece yields, the equipment adds $1.52 per serving. All in, the first paleta works out to $747 ÷ 58 = $12.88 per serving instead of $11.40.
And it only happens once. The stand and the knife outlive the ham. Your second paleta is back to $11.40 a serving, with nothing to buy but the meat.
If you expect to carve often, the Premium Holder Ham — Segovia ($190) is the heavier option: its description declares a premium rotational system, which the Cuenca does not list. Both are in Ham Stands & Tools.
Prices verified 10 October 2026.
Read before you buy
- How to carve a whole jamón — the first cut on a paleta, step by step.
- How much jamón do I need? — 58 servings of 1 oz feeds about 29 people at 2 oz each.
- Is a whole jamón cheaper than sliced? — the same arithmetic as above, run across the whole catalogue, equipment included.
- Bellota vs cebo de campo vs serrano — what the black seal on this piece buys you.
- Is it real? How to read the seal — where to find it on the shank.
Serving it in a restaurant, or picking it up in Miami
At about $11.40 per ounce of meat, a 2 oz plate from this piece is roughly $22.80 of product. The full comparison by piece is on our cost-per-plate page for restaurants and shops.
If you would rather not have 8–11 lb shipped, we have a counter in Miami Beach: see Spanish ham in Miami for the pickup instructions, and call before you order so we can confirm the piece is there.
How to know it's the real thing
Spanish law (Real Decreto 4/2014) requires every Ibérico piece to carry a coloured seal declaring breed and feed. Four colours, no ambiguity:
- Black — bellota 100% ibérico: pure Iberian breed, acorn-fed, free-range
- Red — bellota ibérico: crossed breed, acorn-fed, free-range
- Green — cebo de campo: free-range, fed on grass and grain
- White — cebo: grain-fed, raised indoors
This piece carries the black seal, the highest of the four grades. The seal stays on the piece — check it yourself before the first cut.
