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Bellota 100% Ibérico Ham Cáceres/Badajoz - Pack 80gr

  • Cáceres / Badajoz Cáceres / Badajoz

Bellota 100% Ibérico Ham Cáceres/Badajoz - Pack 80gr

  • Unique format
  • €23.80
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  • Acorn 100% Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants

This elegant vacuum-packed sachet contains 80 grams of Jamón cut by our Jamón-experts and comes from a purebred Iberian pig, whose meat has been cured in Cáceres/Badajoz and fed with acorn during the Montanera. The taste the Jamón of Extremadura stands out for being the most aromatic and full of nuances.

No preservatives, gluten or lactose.
  • Acorn 100% Iberian Raza Acorn 100% Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants Alimentación Food: Feed + Cereals + Acorns + Herbs + Wild Plants
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  • Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
Extremadura Ham

Jamón Pata Negra

When we say that a Jamón is "Pata Negra" we always refer to the purity of the Iberian breed, that is to say, that the pigs from which this product has been obtained are pigs with both Iberian parents, which guarantees that their meat is 100% Iberian. Iberian pigs differ from other pigs and animals in the world by their ability to infiltrate fat into the muscle, fat obtained through controlled feeding and exercise during the Montanera season in the pastureland.

Keeping one of our maxims, which states that "the best ham is the one you like the most", we can say that with one of these sachets of sliced jamón bellota 100% iberico, you will experience in your own flesh what we mean when we say that jamón is not for eating, but for enjoying.

The Montanera-season and the origins

Those pigs that are destined to give Iberian acorn-fed hams make the final part of their fattening during the Montanera: From November onwards, when it gets cold in the mountains and the acorns fall naturally because they are ripe, the pigs who want to finish fattening naturally are left free on the farm. For a maximum of 4 months, the pigs will eat all the acorns they can find, red fruits and lots of grass. They will walk a lot and drink a lot of water. When they have increased by 50% the weight with which they entered the pastureland, they will be ready to provide the wonderful Jamón Ibérico de Bellota.

Extremadura – Cáceres/Badajoz

The Jamón of Extremadura, which is produced in the regions of Cáceres/Badajoz, is an unprecedented product and the land of Extremadura is a reference point when it comes to making quality hams. As for the taste, it is an intense and pleasant Iberian, very tasty at the beginning and with an elegant touch, which takes with it the flavors so that no traces remain in the mouth once tasted.

What is a Jamón and how is it made?

A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The “cook” (the expert as we call them here) makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat the leg has, the less salt it absorbs and the sweeter it gets. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the cook decides to extend this period, the jamón will be tastier. From that moment on, depending on the type of jamón we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special celler to dry until it is optimum for consumption.

Detailed description of the piece:
Raza Acorn 100% Iberian
Alimentación Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Formato Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recomendaciones de uso 3 months from the date of cutting and packaging
Recomendación para servir Remove the sachet one hour before consumption
Ingredientes A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.
Instrucciones Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN
Procedencia Cáceres / Badajoz
Descripción del sabor The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.
Detailed description of the piece:
Raza Acorn 100% Iberian
Alimentación Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Formato Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recomendaciones de uso 3 months from the date of cutting and packaging
Recomendación para servir Remove the sachet one hour before consumption
Ingredientes A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.
Instrucciones Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN
Procedencia Cáceres / Badajoz
Descripción del sabor The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.
Detailed description of the piece:
Raza Acorn 100% Iberian
Alimentación Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Formato Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recomendaciones de uso 3 months from the date of cutting and packaging
Recomendación para servir Remove the sachet one hour before consumption
Ingredientes A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.
Instrucciones Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN
Procedencia Cáceres / Badajoz
Descripción del sabor The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.
Detailed description of the piece:
Raza Acorn 100% Iberian
Alimentación Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Formato Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recomendaciones de uso 3 months from the date of cutting and packaging
Recomendación para servir Remove the sachet one hour before consumption
Ingredientes A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.
Instrucciones Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN
Procedencia Cáceres / Badajoz
Descripción del sabor The flavor of origin of Cáceres/ Badajoz is Intense and pleasant, very tasty at the beginning, with such elegance that leaves no trace in the mouth once tasted.

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