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Bellota 75% Ibérico Ham - Selection

Bellota 75% Ibérico Ham - Selection

  • Whole piece
  • Whole piece
  • €578.34
  • Add
  • Machine-carved
  • Machine-carved
  • €608.34
  • Add
  • Knife-carved
  • Knife-carved
  • €626.34
  • Add
  • Bellota 75% Iberian Race
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • Curing 36 months

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.

No preservatives, gluten or lactose.
  • Bellota 75% Iberian Race Raza Bellota 75% Iberian Race
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants Alimentación Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • Curing 36 months Curación Curing 36 months
  • 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 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:

 

Detailed description of the piece:
Raza Bellota 75% Iberian Race
Alimentación Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curación Curing 36 months
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recomendaciones de uso Once started, consume before 21 days
Recomendación para servir Cut only the product to be consumed
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 It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN

 

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
Detailed description of the piece:
Raza Bellota 75% Iberian Race
Alimentación Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curación Curing 36 months
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recomendaciones de uso Once started, consume before 21 days
Recomendación para servir Cut only the product to be consumed
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 It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN

Conservation:

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.

Detailed description of the piece:
Raza Bellota 75% Iberian Race
Alimentación Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curación Curing 36 months
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recomendaciones de uso Once started, consume before 21 days
Recomendación para servir Cut only the product to be consumed
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 It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN

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

Detailed description of the piece:
Raza Bellota 75% Iberian Race
Alimentación Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curación Curing 36 months
Formato Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recomendaciones de uso Once started, consume before 21 days
Recomendación para servir Cut only the product to be consumed
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 It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN

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