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Bellota 50% ibérico ham- Selection | Sliced Ready

Bellota 50% ibérico ham- Selection | Sliced Ready

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  • €375.00
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Almost 3 kilos of sliced Jamón from an Iberian pig fed on acorns during the "montanera" period. It is an intense Jamón with a flavour full of nuances. It is sliced by machine by our experts. If you don't know how or don't like to cut ham, let the experts do it for you

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

MORE INFORMATION ABOUT THIS JAMÓN

2.9 Kg of selected JAMON IBERICO that comes from Iberian pigs fed with acorns during the montanera season. It´s an intense jamón with full of aroma nuances. This pack includes:

  • 28 on vacuum packs of sliced jamón (80 gr / 2,80 Oz each)
  • 4 on vacuum packs of jamón cubes (80 gr / 2,80 Oz each)
  • 4 on vacuum packs of jamón shavings (100 gr / 3,50 Oz each)
  • a tray of jamón bones

MORE INFORMATION ABOUT THIS JAMÓN

Iberian acorn-fed ham

In order for a ham to be considered acorn-fed Iberian ham, the pig from which it is obtained must be over 50% of the breed and must have been fattened in the open range.

Iberian pig

The Iberian Peninsula is home to a very special breed of pig. The Iberian breed. It has an infinite number of characteristics that differentiate it from other pigs, but there is one fundamental one. It infiltrates fat into the muscle. This is what makes an Iberian ham have those white streaks that make it a unique product.

Purity of the breed

The degree of purity of the breed of pig depends, naturally, on the purity of its parents. So we can consider as an Iberian pig any pig that exceeds 50% purity. For this we need the mother to be 100% pure.

Feeding of the Iberian pig

The first hundred kilos of weight of any Iberian pig are obtained in the same way as any other pig. First by suckling and then with vitaminised feed. An ordered diet is essential for the animal to be strong, muscular and have strong bones.

The "Montanera" period

Those pigs that are destined to produce acorn-fed Iberian hams carry out the final part of their fattening in the "montanera". From November onwards, when it is cold in the mountains and the acorns fall naturally because they are ripe, the foremen let the pigs free on the farm to finish fattening naturally. For a maximum of 4 months, the pigs will eat all the acorns they can find, red fruits and a lot of grass. They will walk a lot and drink a lot of water. When they have gained 50% of the weight with which they entered the field, they will be ready to provide the wonderful Iberian acorn-fed hams.

Origins (Selection)

In Spain there are four areas that are widely known for the tradition and quality of their hams: Salamanca, Cáceres-Badajoz, Córdoba and Huelva. The origin of this ham can be from any of these four areas. From each batch we mark as a selection the best pieces received weighing at least 7 kilos.

Iberian acorn-fed ham

In order for a ham to be considered acorn-fed Iberian ham, the pig from which it is obtained must be over 50% of the breed and must have been fattened in the open range.

Iberian pig

The Iberian Peninsula is home to a very special breed of pig. The Iberian breed. It has an infinite number of characteristics that differentiate it from other pigs, but there is one fundamental one. It infiltrates fat into the muscle. This is what makes an Iberian ham have those white streaks that make it a unique product.

Purity of the breed

The degree of purity of the breed of pig depends, naturally, on the purity of its parents. So we can consider as an Iberian pig any pig that exceeds 50% purity. For this we need the mother to be 100% pure.

Feeding of the Iberian pig

The first hundred kilos of weight of any Iberian pig are obtained in the same way as any other pig. First by suckling and then with vitaminised feed. An ordered diet is essential for the animal to be strong, muscular and have strong bones.

The "Montanera" period

Those pigs that are destined to produce acorn-fed Iberian hams carry out the final part of their fattening in the "montanera". From November onwards, when it is cold in the mountains and the acorns fall naturally because they are ripe, the foremen let the pigs free on the farm to finish fattening naturally. For a maximum of 4 months, the pigs will eat all the acorns they can find, red fruits and a lot of grass. They will walk a lot and drink a lot of water. When they have gained 50% of the weight with which they entered the field, they will be ready to provide the wonderful Iberian acorn-fed hams.

Origins (Selection)

In Spain there are four areas that are widely known for the tradition and quality of their hams: Salamanca, Cáceres-Badajoz, Córdoba and Huelva. The origin of this ham can be from any of these four areas. From each batch we mark as a selection the best pieces received weighing at least 7 kilos.

Detailed description of the piece:
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients 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.
Instructions 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN

Ingredients:

Iberian acorn-fed acorn-fed ham cured for more than 36 months 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 Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients 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.
Instructions 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients 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.
Instructions 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Format Pack
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients 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.
Instructions 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.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
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