Jamón 100% ibérico de bellota

Regarded as the most exquisite variety of Iberian ham, or jamón ibérico, this ham is made with the meat of 100% purebred black Iberian pigs that have been roaming freely across oak pastures (Dehesa) and feeding on an acorn-based (bellota) diet.

Apart from these specifications, the pigs also have to be reared in one of the designated places of origin as well as fulfill the specified standards of bellota ham production to receive the most renowned black label or pata negra status - denoting the highest-quality Iberian ham.

The salt-cured and air-dried ham is typically aged for about three years or more, yielding dark red meat which is marbled with golden-hued veins of fat and defined by a sweet and nutty flavor, with just the right amount of saltiness. The Iberian bellota pigs are reared in four Spanish designated areas of origin (DO) including the Dehesa de Extremadura, Salamanca, Huelva, and Valle de Los Pedroches, along with one Portuguese region (Barrancos).