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Bellota 50% iberian ham - Tasty flavour

  • Tasty Tasty

Bellota 50% iberian ham - Tasty flavour

  • Whole piece
  • Whole piece
  • €443.03
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This jamón comes from Iberian pigs fed with acorns during the montanera season. A different kind of jamón: scintillating, tasty, intense and very pleasant.

Gluten-free and lactose-free
  • Favourite

  • 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
Ibérico Bellota Ham


Jamón de bellota ibérico

In order for a jamón to be considered bellota ibérico, it must exceed 50% purity and must have been fattened in the last stage freely in the montanera.

Iberian pig

There is a very special pig breed on the Iberian Peninsula, the Iberian pig. It has a number of characteristics that make it different from all other pigs, but there's one essential characteristic: it infiltrates fat into its muscles. That is what creates those white veins in a jamón ibérico which make it a unique product.

The purity of the breed

The degree of purity of a pig's breed obviously depends on the purity of its parents. Thus, any pig that exceeds 50% purity can be considered an Iberian pig. The mother must be 100% pure.

The iberian pig diet

The first one hundred kilos of any Iberian pig are gained in the same way as any other pig. First, it is fed by its mother and later it is fed vitamin-enhanced feed. A proper diet is essential for the animal to become strong and muscular with resistant bones.

La montanera

Pigs that are to be used to make jamones de bellota ibéricos finish fattening in the montanera (woodlands). When it's cold in the mountains after November, the acorns begin to naturally fall as they are ripe. So, farm managers let the pigs freely roam the area to fatten naturally. Over a maximum period of 4 months, the pigs eat all the acorns they can find in addition to berries and a lot of grass. They will weigh a lot and drink a lot of water. When they have increased their weight by 50% in comparison to when they entered the fields, they are ready to provide wonderful jamones de bellota ibéricos.

What is jamón?
A jamón is the result of curing a raw pig's hind leg in salt. The number of months curing as well as the flavour substantially vary depending on the type of pig and its diet. You can find different flavours in a single jamón because of the large quantity of meat: the cushion is the softest part, the fore cushion is the most flavourful and you find the most intensity the closer you get to the bone.

How is a jamón made?
Once the pig's leg is ready, the first thing they do is prepare it for salting. The chef slices a v into the pig's skin and decides how much external fat to leave. The more fat, the less salt it will absorb and the sweeter it will be. Once that is done, the leg is buried in salt for about two weeks on average. If the chef decides to lengthen this period, the jamón will become more flavourful. After that and depending on the type of jamón to be produced, the characteristics of the leg and the flavour desired, the leg is hung in a drying chamber until ready for consumption.

Detailed description of the piece:
Format Whole piece
Taste Tasty


Iberian acorn ham with more than 36 months of curing and salt.
Nutritional information (per 100g):
Energy value (kcal/KJ): 272/1138,05
Fats (g): 20,17
of which saturated (g): 7,5
Carbohydrates (g): 0.45
of which sugars (g):<0.3
Protein (g): 35,12
Salt (g): 4.52

Detailed description of the piece:
Format Whole piece
Taste Tasty
Detailed description of the piece:
Format Whole piece
Taste Tasty
Detailed description of the piece:
Format Whole piece
Taste Tasty
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