Bellota 100% Iberian Ham 100 gr.

60-gram pack of hand-cut ham from a 100% Iberian Bellota pig from Salamanca. Authentic pata negra. We recommend opening the pack in advance to allow it to reach room temperature.

• 100% Iberian breed.
• Raised in the wild.
• Diet based on acorns.

100 gram bag

In the meadows of the Argañán field, in Salamanca, we dry the best acorn-fed Iberian ham, and so that you can enjoy it to the fullest, here is this pack of 60g bags. Hand-cut.

In each envelope, you will find a small, tasty sample of a work that has been aged for over 46 months.
To excite you with its flavor, it is presented cut with a knife, which is the best way to appreciate all the nuances of an authentic black leg.

Why buy a bellota ham instead of a serrano ham?

For Bellota ham, the marbling of fat within the muscle, combined with a diet of acorns and aromatic herbs and the free-range exercise the pigs get in the Dehesa during the Montanera season, results in very juicy meat with an intense flavor, infinite nuances, and an incomparable aroma. Serrano hams, on the other hand, have a milder, lighter flavor, and their fat lacks the juicy texture of a slice of Iberian ham.

What are the differences between pata negra, iberico, cebo, and cebo de campo ham?

Iberian ham is ham made from pigs of the Iberian breed. For it to be considered Iberian, its parents must also be Iberian pigs. Thus, there are 100% Iberian hams, 75% Iberian hams, and 50% Iberian hams. This breed of pig originates from the Iberian Peninsula (Spain and Portugal), and its meat quality and color are what distinguish it.

Now that we know what Iberian ham is, we can divide it into different categories:

Jamon de cebo : Iberian ham (minimum 50%), which has been fed on cereals and has lived mainly in closed facilities.
Jamon de cebo de campo : Iberian ham (minimum 50%) which has been fed on cereals and has lived mainly outdoors, in the open air.
Jamon de Bellota or pata negra : 100% Iberian ham , from pigs fed on cereals, acorns and herbs. They live in the wild.

There are also much longer maturation and curing times for Bellota Pata Negra ham than for Cebo or Cebo de Campo ham. The price difference between Bellota Pata Negra ham and other hams (Cebo de Campo or Cebo) is significant, and even very high when compared to Serrano ham, due to the pig's diet and, above all, its curing time and lifespan. Serrano pigs are generally less than a year old, while Bellota hams are over two years old.

And the difference between Jabugo, Guijuelo or Pedroches?

Jabugo, Guijuelo, Salamancha, or Pedroches are designations of origin. Indeed, there are many regions in Spain that produce excellent quality ham.

Jabugo ham is a ham produced in Jabugo, Huelva, a region of Andalusia in southern Spain. Hams such as the Cinco Jotas are particularly well-known there.

Guijuelo ham is a ham produced in Guijuelo, in the Salamanca region. It includes hams such as the Joselito.

Los Pedroches ham is a ham produced between Extremadura and Andalusia. It includes hams such as DR1855 (dehesas reunidas).