Spanish Iberico ham, particularly the Jamon Iberico de Bellota, is very much popular all over the world for its unique flavor and aroma. Jamon Iberico, in general, is made from black Iberian pig, also known as cerdo negro or pata negra.
The Sliced Jamon Iberico de Bellota is the finest quality Pedro Lancho Iberico ham from black hoofed ‘pata negra’ fed on acorns, known as the ‘bellota’.
The unparalleled flavor and texture of Jamon Iberico is mostly credited to the diet of Iberico pigs which is rich in acorns found in the ‘dehesa’ forests of western Spain.
- Acorn-fed, free-range Pata Negra
- Rich, nutty flavor
- Thinly Sliced by producer for immediate enjoyment
- Full of same heart healthy fat as olive oil
- Serve at room temperature
Curing Process of Jamon Iberico Bellota
As practiced for Iberico hams, Jamon Iberico de Bellota is cured for two to three years to produce a ham with a dark ruby color and intense flavor. A small herd of Iberico pigs are scrupulously monitored from conception to the market to produce an extraordinary series of products.
Pedro Lancho, the owner of Encinar de Cabezon, 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.
This artisan product of Jamon Iberico Bellota, with very limited in production, is usually served in paper thin slices from which you get the authentic flavour of Spanish Jamon Iberico Bellota from the very first bite.
