Bellota 50% Ibérico Ham - Salamanca

Bellota 50% Ibérico Ham - Salamanca

9.63 Kilo
Origin: Salamanca
In November, when it's cold in the meadows and the acorn falls naturally, the farm’s foreman takes the best Iberian pigs from his farm to graze for four months. In that period, known as the Montanera the pigs will gain 50% of their weight in freedom, walking, drinking in the ponds, eating grass, red fruits... and a lot of acorns. The acorn is a very rough, oily, tasty nut that will impregnate the pork meat of this peculiar flavour. Given that the Iberian pig also infiltrates fat naturally into the muscle, the sum of this infiltration and the taste of acorn, during the long and quiet 36 months of the dry-curing process, this jamón will gradually become impregnated with those delicious aromas that in Guijuelo, Salamanca have been delighting us for years. If you are looking for a Jamón with class, elegant, soft, friendly, delicious this is undoubtedly your choice.

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Jamón Bellota 50% Ibérico - Guijuelo, Salamanca

In Enrique Tomás we invite you to enjoy one of the jewels of our gastronomy, the Jamón de Bellota Ibérico, 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 hind leg of pigs 50% Iberian breed, 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 jamón whose fat has infiltrated the muscle giving rise to a piece of a marbling colour of juicy aspect and with an oily touch that is exquisite to the palate.

Detailed description of this piece:

  • Net weight: 9,6 Kg. approx
  • Curing time: 36 months
  • Origin of the selection: Guijuelo, Salmanca
  • 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 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 ham box.

Once the ham has 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 ham to be consumed at that moment and apply a lint-free cloth so that it does not give the light and is least 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 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 slicing 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 sachets of sliced jamón of 80 g each
2 sachets of 100 g jamón shavings
2 sachets of 100 g of diced jamón
1 tray with jamón bones

Nutritional information (per 100 g)

Jamón Bellota 50% Ibérico Salamanca - 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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