Iberian Bellota PREMIUM Jamón/Ham - Pata Negra

When we say that a Jamón-ham is "de pata negra" we always refer to the purity of the Iberian breed, that is, that the pigs from which this product has been obtained are pigs with both Iberian parents, which guarantees that their meat is 100% Iberian. The Iberian pigs differ from the rest of the pigs and animals in the world because of their ability to infiltrate fat into the muscle, fat that they obtain thanks to a controlled diet and exercise during the period of the montanera in the pastures.

In keeping with one of our maxims, which states that "the best Jamón-ham is the one you like best", we can say that with one of these 100% Iberian Bellota sliced ham packs, you will experience in your own flesh what we mean when we say that Jamón-ham is not for eating, but for enjoying.

Nutritional information (per 100 g)

Iberian Bellota Premium Jamón-ham 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

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.

You can buy it whole piece or sliced