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The half chorizo is a nice touch, but the star is that 4.5-5kg paleta—the fat melts like butter and the slices just fall apart. We've been cutting into it for a week and it's still moist.

The curing on this paleta is spot on—the meat has that deep, nutty flavor you want from an ibérico, and it slices beautifully thin without falling apart. The chorizo half is a solid extra, and at this weight it’s a great centerpiece for a weekend of guests.

The half chorizo is a nice bonus, but the real star is the paleta—cured just right, with that deep, nutty flavor you only get from real Iberian fat. Sliced it thin for a party and it disappeared before the bread did.