Bellota 75% Ibérico Ham - Selection

Bellota 75% Ibérico Ham - Selection

9.72 Kilo
Jamón de Bellota is a unique product in the world and in this case, Enrique Tomás puts at your disposal a piece from a pig of 75% Iberian breed, which gives the jamón that extraordinary property of infiltrated fat full of flavour and nuances. In the Jamón Bellota 75% Iberico you will find an intense taste, with character and colour, which has been artfully worked by the jamón-experts for a minimum of 36 months of dry-curing.

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Jamón Bellota 75% Iberico - Selection 

In Enrique Tomás we invite you to enjoy one of the jewels of our gastronomy, the Jamón Ibérico Bellota, a unique product that can only be made in the Iberian Peninsula, ideal for Jamón lovers who want to taste a cured product full of nuances.

Made with the back leg of 75% Iberian breed pigs, our Iberian acorn-fed ham is an ideal product for maximum enjoyment of the senses. Available only in the Iberian Peninsula, pigs of this breed are fed with fodder until they reach the first 100 kilos, then taken to the pastureland to carry out the final stage of fattening, eating acorns, grasses and wild plants for 4 months.

This breeding along with the genetic particularities of the animal, gives a meat of unique flavor, with a ham whose fat has infiltrated the muscle giving rise to a piece with this typical marbling colour juicy and with an oily touch that is exquisite to the palate.

Detailed description of this piece:

  • Net weight: 8,5 Kg. approx..
  • Curing time: 36 months
  • Origin of the selection: selected quality/price of all the Iberian Jamón Bellota of the peninsula.
  • Storage: keep in a dry place, at a constant temperature. Ideal Store between 12 and 14 °C.
  • Formats: whole piece, machine-cut or knife cut.
  • Ideal for: Slicing, communal use, tapas, sandwiches, for eating alone, cooking and whatever is convenient.
  • Free of gluten or lactose

Always to be recognized by the red label:



The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a Jamón box.

Once the ham has been started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the Jamón to be consumed at that moment and apply a lint-free cloth to keep away from the light and less exposed to the air until the next time it is to be cut again.


Cut by machine or knife:

Enjoy it comfortably while making the most out of the piece. The machine cutting process is done manually by our ham carving experts to get the best use of the piece and the best results. If you prefer knife cutting, our master cutters will slice the whole piece with a knife without using any machine.

When our team is in charge of cutting the pieces, taking into account all the part of the crust and the external fat that is discarded, it is taken out its maximum yield, obtaining on average a minimum of 2.5 kilos of meat, presented in:

26-30 vacuum-packed of sliced Jamón of 80 g
2 bags of 100 g Jamón shavings
2 sachets of 100 g of Jamón in cubes
1 tray with the Jamón bones


Nutritional information (per 100 g)

Jamón Bellota 75% Ibérico Selection - 36 months dry cured

  • Energy value (kcal/KJ): 272/1138.05
  • Fat (g): 20,17
  • of which saturates (g): 7,5
  • Carbohydrate (g): 0,45
  • of which sugars (g): <0,3
  • Protein (g): 35,12
  • Salt (g): 4,52

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