The top quality: acorns from the dehesa

Jamón ibérico de bellota, sliced

Name: Jamón ibérico de bellota, sliced
Brand: Ibéricos Anjoreta
SKU: jamon-bellota
Price: 19.95 EUR
Availability: OutOfStock

80 g

Expected price €19.95 incl. VAT

€249.37 per kg

Currently unavailable

From Iberian pigs that spend their final months roaming the dehesa, feeding on acorns and grass. Soft, sweet and nutty.

Notify me

Leave your email address. We will send you one message as soon as you can order this product.

Product details

Bellota means acorn. During the montanera, roughly October to March, the pigs roam the dehesa freely: the oak woodlands of southern Spain. They eat acorns and grass and gain a lot of weight there. That diet makes the fat soft and rich in unsaturated fatty acids, so it almost melts at room temperature.

After salting, the ham cures slowly in the cellar. Under the Spanish quality standard for ibérico, a whole ham cures for at least 600 to 730 days depending on its weight. The result is a deep red ham with fine marbling and a long, slightly sweet finish.

We slice the ham thinly in our shop and vacuum pack it, ready to serve.

Type: Jamón (hind leg)
Feeding: Bellota: acorns and grass in the dehesa
Label: Black (100% ibérico) or red (50–75% ibérico)
Packaging: Sliced, vacuum packed
Origin: Spain, sliced in Málaga

Black – Bellota 100% ibérico. Purebred Iberian pig, fed on acorns and grass during the montanera. Only this ham may be called "pata negra".

Red – Bellota ibérico. Also acorns and grass in the dehesa, but from a cross: 50% or 75% Iberian breed.

Serving and storage

—Take the pack out of the fridge 20 to 30 minutes before serving so the fat reaches room temperature.
—Lay the slices side by side on a plate. Lovely with pan con tomate, a fino sherry or a dry red wine.
—Keep unopened packs cool and dry, as stated on the label.