Jamon Iberico de Bellota by Pedro Lancho

Just like the highly prized meat of Beluga caviar or Kobe beef, “Jamon Iberico de Bellota” is only one of its kinds. This unique Spanish ham is made with Cerdo Iberico, a breed of black Iberian pig which feasts upon acorns, or “bellota.”

Grazing on the Dehesa woodlands of western Spain, these unique animals produce Jamones that are marbled with rich golden fat infused with the flavour of acorns.

Only a small herd of Iberico pigs are scrupulously monitored and left feed naturally on acorns to produce an extraordinary series of products. Jamon Iberico de Bellota are cured for two to three years, producing a ham with a dark ruby color and intense flavor.

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 flavour and tender texture.

  • Acorn-fed, free-range Pata Negra
  • Rich, nutty flavour
  • Dry-cured for two to three years
  • Comprised of the same heart-healthy fat as olive oil
  • Serve at room temperature

This finest ham, produced by Encinar de Cabezón is truly for the person of discernment. Producer Pedro Lancho, upon inheriting his grandfather’s finca, and taking his own study at the University of Cáceres on cerdo iberico, brought a different approach with precision in breeding and production to produce something that you have never tasted before.

The overall production of Jamon Iberico de Bellota is very limited and some producers have waiting lists for several years for their best products. This jamon product is indeed a pride of Spain, and Spaniards usually serve Jamon Iberico de Bellota with crusty bread and a glass of manzanilla sherry.


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