What if you took fresh free-range, acorn-fed Ibérico de Bellota pork imported from Spain and slow smoked it with hickory wood? We decided to find out, and ended up with an incredibly flavorful, juicy ham unlike any other. In partnership with Edwards, a Virginia smokehouse, we created a ham that you can bake and serve as a spectacular centerpiece for your next celebration.
We followed the tradition of 'lacón ahumada', a traditional cooked ham from Galicia. There they salt and smoke their ham before cooking it. Then it is served steaming hot with a loaf of crusty Galician bread, or diced and added to the traditional caldos (stews) of the region.
Our version is a lot like a deluxe version of fine delicatessen ham, with luxurious acorn-flavored marbling and a mouth watering smokiness. Cured by Edwards smokehouse in Surry, Virginia, using a generations old family recipe of sugar and spices, it is smoked over smoldering hickory wood and slow cooked for a deliciously tender, slightly sweet ham. Our Ibérico de Bellota cooked ham is mildly salty, and much less salty than a traditional Virginia ham. Leftovers make for amazing sandwiches - try it with our bread from Galicia for best results.
Bellota grade Ibérico pigs are the happiest in the world! They wander the ancient range land, or dehesa, in southwestern Spain where they feast on acorns, herbs and grasses. They live most of their lives wandering the countryside with their family group, sleeping under the stars in total contentment. This rich diet and constant exercise marbles the pork with beneficial fats that impart a heavenly flavor!
Ibérico de Bellota is the world's most coveted and costly ham and pork, and you will taste why with every bite!
STORAGE: Refrigerate for up to two weeks, or freeze immediately upon receipt for up to 60 days.
This ham is fully cooked. It can be sliced and served cold, or heated in the oven to be served hot.