Bellota 100% Ibérico Ham - Córdoba

Bellota 100% Ibérico Ham - Córdoba

8.74 Kilo
Origin: Córdoba
It is impossible that from such a wonderful place as the Valle de los Pedroches there is a product that does not have a very high quality. The pastures are beautiful, immense, clean, green, leafy, there are endless extensions of holm oaks that give an intense and tasty acorn. Let's not lose sight of the fact that there they take to graze wonderful 100% pure Iberian pigs, which are going to spend the last 4 months of their lives walking and eating as much acorn as the can, so that later, the taste of the jamón is unmistakable and that in Cordoba they are committed to achieving worldwide recognition as producers of the best Jamón Pata Negra in the market. With all these precedents, this jamón can only be a delight. Tasty, chewy, salty, intense, young, bright... different. If you haven't tried it, you will be surprised. If you have tried it, you won't want another one.

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Jamón de Bellota 100% Ibérico Pata Negra -  Valle de los Pedroches, Córdoba

When we speak of a Jamón as "Pata Negra" we always refer to the purity of the Iberian breed, that is, 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 because of their capacity to infiltrate fat into the muscle, fat that they obtain thanks to a controlled diet and exercise during the Montanera season in pastureland.

Keeping one of our mottos, which says that "the best Jamón is the one you like the most", we can say that with one of these vacuum bags, you will experience in your own flesh what we mean when we say that Jamón is not just for eating, but to enjoy it.

Detailed description of this piece:

  • Net weight: 8.2 Kg. approx.
  • Curing time: 36 months
  • Origin: Valle de los Pedroches, Córdoba
  • 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: Sliced Taste, common uses, tapas, sandwiches, to eat alone, cook and whatever is convenient.
  • Free of gluten or lactose


Always acknowledge it with the black 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 jamón 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 it 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 experts 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 bags of sliced jamón 80 g
2 bags of 100 g jamón shavings
2 bags of 100 g of diced jamón
1 tray with jamón bones


Nutritional information (per 100 g)

Jamón Bellota 100% Ibérico Córdoba - 36 months of dry curing

  • 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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