Bísaro Pork Shoulders

The ‘paleta’ is the best-kept secret of Trás-os-Montes cured meats. Obtained from the pig’s shoulder, the front leg, it offers a more intense and concentrated flavour than ham, in a smaller piece, quicker to consume and more affordably priced. Bísaro ‘paletas’ come from Bísaro breed pigs raised freely in the fields of Trás-os-Montes, fed on chestnuts, and cured naturally for over 18 months in the cold region of Trás-os-Montes.

Whole piece and sliced

The 18-month Reserve Paleta weighs between 4 and 5 kg, with the bone, and is the ideal companion for a household where snacks are regularly enjoyed: it yields dozens of slices and keeps well for weeks. For those who prefer the convenience of ready-to-serve portions, the Reserve Paleta sliced in 70g packs comes cut into thin slices: just open an hour before serving for the fat to become unctuous and release the aromas of the cure.

Paleta or ham?

This is the classic dilemma. Ham, from the hind leg, has longer curing times and a more delicate texture; ‘paleta’ compensates with a slightly more pronounced flavour and a more practical format. If you're looking for the complete experience of a large piece, check out our Bísaro pork hams, cured for 24 to 30 months; if you want to start with something more compact, the ‘paleta’ is the right door. On the blog, you'll also find an article on the differences between Bísaro and Iberian pork, which helps to place this charcuterie on the map of the great cured meats of the peninsula.

How to serve and store

Serve the ‘paleta’ in thin slices, at room temperature, as an aperitif or in sandwiches with boiled egg, Transmontana style. It pairs well with regional wheat bread, cured cheese, and Trás-os-Montes red wine. The whole piece should be stored in a cool, dry place, with the cut surface protected; sliced packages, once opened, should be kept in the refrigerator and consumed within 2 to 3 days.

Pairing and snacks

The intensity of the ‘paleta’ opens up good pairing opportunities: a young regional red wine accompanies it effortlessly, but also try an orange wine or a dry rosé, which refresh the palate between slices. In terms of snacks, ‘paleta’ is a sure presence on a board with cured sheep's cheese, homemade preserved olives and warm bread; in sandwiches, with quality butter and rocket, it makes a remarkable quick lunch; and in very thin flakes over creamy scrambled eggs, it transforms a weekend breakfast into a small celebration.

Also explore the combined collection of hams and ‘paletas’ and the other sliced meats from the house. We ship to Portugal and Spain within 48 hours, with free shipping on orders over 75 euros.

The paleta is obtained from the pork shoulder (front leg), while the presunto comes from the hind leg. It is smaller and has a shorter curing period, with a slightly more intense flavour.

The Bísaro pork shoulder Reserve weighs approximately 4 to 5 kg, bone-in.

If you are looking for a more compact piece, with quicker consumption and a more affordable price, the paleta is ideal. Ham offers longer curing times and a more delicate texture.

Yes, in 70g ready-to-serve packages, ideal for snacks and charcuterie boards.