Jamon Iberico de Bellota. Iberico ham acorn fed


£430.00 £390.00

This is a full leg (approximately 8 Kg) of acorn-fed, Iberico ham.  We tasted a lot of hams before we settled on this one. It’s absolutely superb.

  • 75% Iberico breed Pata Negra.
  • Free range
  • Acorn fed.
  • Cured for 42 months for incredible flavour
  • From the region of Guijuelo

The Iberico pigs grow up and live free range in dehesas grasslands and are fed just with the acorns that fall from the Spanish Oaks.






Let’s break down the characteristics so we you can find out more information about why to buy Iberico instead of Serrano, why from Guijuelo and why from us.

Jamon: Spanish for ‘ham’.  Easy.

Iberico:  An ‘Iberico’ ham is fundamentally different from a ‘Serrano’ ham because the pig used is a different breed – the black-footed, Iberian pig.  The properties of the meat produced by this pig are what gives Iberico ham it’s highly sought-after characteristics: a richer, darker colour; a stronger, more complex flavour; fine marbling running through the meat etc.

Bellota: Spanish for ‘Acorn’, but designating that the pig is entirely acorn fed.  For a ham to be ‘Iberico’, it must be a black-footed pig, but acorn feeding is not compulsory.  Acorn feeding adds another, exquisite level to the flavour of the ham and makes it the most sought-after and delicious.

Guijuelo: a town and surrounding area in Salamanca, famous for the production of Iberico meats.

Full Leg:  This is an on-the-bone ham that will weigh approximately 8 kilos.  It will have to be stored on a ham holder and hand carved.  This is the best and most natural way to enjoy fine Spanish ham.

42 months:  This ham is brought to market in the 3rd year after slaughter, which means it has been cured for 42 months.  The longer a ham cures, the longer it has to develop the exquisite flavours and textures typical of Ibericos.  Needless to say, 3.5 years is a long curation time.