You can enjoy Acorn-fed Paleta Iberica in amazing recipes or just with bread. There are thousand ways but the real one is to experienced it on its own, without anything else. Temperature is key: it should be about 24ºC, and the slices shine when cut with a knife, just a few millimetres thick and about three centimetres long.
After, you have to surrender to your senses: first, the nose reveals a potent, pleasant aroma with notes to fresh nuts. This will activate the taste buds; only then the whole slice must be put in the mouth, without breaking it, and placing it directly against the roof of the mouth.
The fat, will slowly melt until fusing itself to the lean meat, which will then explode in the mouth with that nimble flavour, pure, persistent, elegant and full of nuances that can only be brought about by the Acorn-fed Paleta Iberica