Bellota 100% Iberico Ham - Smooth flavour

Soft

Bellota 100% Iberico Ham - Smooth flavour │ Enrique Tomás ®

Bellota 100% Iberico Ham - Smooth flavour

Whole piece
€569.90

Machine-carved
€599.90

Knife-carved
€617.90

Acorn 100% Iberian
Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing 36 months

When genetics have made possible that the pig is of 100% pure Iberian breed, we obtain a unique Jamón. Traditionally known as Jamón Pata Negra. Besides the genetic purity, in order to elaborate this Jamón, the pig has spent the last 4 months of its life in freedom, in any of the wonderful meadows that are in the Iberian Peninsula. Eating tons of acorns that will impregnate their meat with this oil that combined with the fat infiltrated typical of the breed will give it that unique flavour. And at the end of all that process, it is the turn of the expert hands of the ham masters, who have spent their lives looking for a recognizable flavour, by soft and smooth by elegant, by kind, by tasteful... a delight, a bite of the gods!

- Whole piece
- €569.90
- Quantity
- Add to cart
- Machine-carved
- €599.90
- Quantity
- Add to cart
- Knife-carved
- €617.90
- Quantity
- Add to cart

No preservatives, gluten or lactose.

Do not cut yourself! Order it cut by machine or knife!

Breed Acorn 100% Iberian
Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing Curing 36 months

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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

Jamón de Bellota 100% Ibérico Pata Negra - Smooth flavour

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 the pastureland.

Keeping one of our mottos, which says that "the best ham is the one you like the most", we can say that with one of these vacuum-packed bags of Jamón Bellota 100% Ibérico, you will experience in your own flesh what we mean when we say that jamón is not just for eating, but to be enjoyed.

Detailed description of this piece:

Net weight: 8,2 Kg. approx.
Curing time: 36 months
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

Detailed description of the piece:
Breed	Acorn 100% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing	Curing 36 months
Format	Whole piece
Storage instructions	Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use	Once started, consume before 21 days
Recommendation to serve	Cut only the product to be consumed
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	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.
Country of origin	SPAIN
Country of origin of main ingredients	SPAIN
Place where the main ingredient is elaborated	SPAIN
Country of declaration	SPAIN
Taste	Soft
Description of flavour	The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

Nutritional information (per 100 g)

Jamón Bellota 100% Ibérico Salamanca - 36 months of dry-curing time

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:
Breed	Acorn 100% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing	Curing 36 months
Format	Whole piece
Storage instructions	Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use	Once started, consume before 21 days
Recommendation to serve	Cut only the product to be consumed
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	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.
Country of origin	SPAIN
Country of origin of main ingredients	SPAIN
Place where the main ingredient is elaborated	SPAIN
Country of declaration	SPAIN
Taste	Soft
Description of flavour	The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

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 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 away from sunlight and is less exposed to the air until the next time it is to be cut again.

Detailed description of the piece:
Breed	Acorn 100% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing	Curing 36 months
Format	Whole piece
Storage instructions	Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use	Once started, consume before 21 days
Recommendation to serve	Cut only the product to be consumed
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	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.
Country of origin	SPAIN
Country of origin of main ingredients	SPAIN
Place where the main ingredient is elaborated	SPAIN
Country of declaration	SPAIN
Taste	Soft
Description of flavour	The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.

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 obtained its maximum yield, that is an average a minimum of 2.5 kilos of meat, presented in:

26-30 vacuum packed bags of 80 g sliced jamón
2 bags of 100 g jamón shavings
2 bags of 100 g of diced jamón
1 tray with jamón bones

Detailed description of the piece:
Breed	Acorn 100% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing	Curing 36 months
Format	Whole piece
Storage instructions	Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use	Once started, consume before 21 days
Recommendation to serve	Cut only the product to be consumed
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	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.
Country of origin	SPAIN
Country of origin of main ingredients	SPAIN
Place where the main ingredient is elaborated	SPAIN
Country of declaration	SPAIN
Taste	Soft
Description of flavour	The flavor of origin of Salamanca is a taste more gentle, soft to the palate, delicious and very non-invasive. Everybody likes it.