Jamon Iberico de Bellota

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Jamon Iberico de Bellota

from 50.00

Features: Popularly known as “Pata Negra,” Iberico ham is made from the Iberian pig native to Spain and considered to be the best for producing high quality dry cured hams with unsurpassed taste and aroma. Our Iberico de bellota hams are air-cured for a minimum of 36 months using artisanal methods near the Mountains of Salamanca, Spain.  

Breed: 100% Iberico de bellota

Origin: La Alberica, Spain  

Flavor Profile: Its intense, delicious aromas, delicate consistency, and flavor complexity coupled with its long buttery aftertaste, make this acorn fed iberico one of the most appreciated and recognized throughout the world. 

Spec: Bellota: the most fortunate Ibérico pigs are those born in early spring, summertime, and autumn. They benefit from the montanera, the peak of the fattening season from November to March the following year when they feast upon the abundant Bellota, the fallen acorns of the Evergreens, Cork and Holm oaks. It is at this time that the ibérico has the chance to become the famous ibérico de bellota.

Season: Available year-round

Purchasing Options: Boneless jamon (leg), bone in jamon (leg), boneless paleta (shoulder), bone in paleta (shoulder)    

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