Jamon Iberico de Bellota has its special place in the long list of Spanish jamon products. Compared to normal Iberico ham, ‘bellota’ ham is very much limited in production and hence cost twice.
This Spanish ham of Jamon Iberico is made with Cerdo Iberico, a breed of pig which feast upon acorns (or bellota) and only found in the Iberian Peninsula.
To produce the finest quality of Jamon Iberico de Bellota, these pigs are allowed to roam freely on the Dehesa woodlands of western Spain. The acorn diet gives the final product a rich golden fat with unique flavor.
As far as curing process is concerned, a small herd of Iberico pigs are scrupulously monitored from conception to the market to produce an extraordinary series of products. The bellota ham is cured for two to three years to bring out a dark ruby colour and intense flavor which you have never tasted before.
Spaniards consume the vast majority of the limited number of hams produced in their own country and the distinct quality makes Jamon Iberico de Bellota – the pride of Spain.
• Acorn-fed, free-range Pata Negra
• Rich, nutty flavor
• Boneless for easy access to meat
• Full of same heart healthy fat as olive oil
• Serve at room temperature
Produced by Encinar de Cabezon, Jamon Iberico de Bellota is for the person of discernment. In fact, it was producer Pedro Lancho, who upon inheriting his grandfather’s finca, decided to make no compromises in producing the finest jamon iberico.
Studying at the University of Caceres under the world’s leading expert on cerdo iberico, Dr Antonio Gaquez, Sr Lancho approaches the breeding and production with the intellectual precision and exactitude required in his former profession as a civil engineer.
Remarkably, a good portion of which is mono-unsaturated, similar to healthy olive oil. Sliced paper-thin off the bone, it glistens at room temperature and provides an inimitable rich nutty flavor and tender texture. This Jamon Iberico de Bellota is usually served with crusty bread and a glass of manzanilla sherry.
