Jamón Ibérico de Bellota is acknowledged as the world's finest ham. Free-range, acorn-fed Ibérico pork is cured for over two years in the mountains of Spain. The resulting ham has an intense red color and full, rich flavor unlike any ham we have ever tasted!
The end piece comes from a free-range, acorn fed Ibérico ham. Slice thinly and serve your jamón at room temperature a fine wine. You will see that it is truly 'bellota' by the way the mono-unsaturated fat melts in your mouth!
Jamón Ibérico de Bellota comes from Ibérico pigs that live a life wandering the 'dehesa' meadows of southwestern Spain, feasting on huge amounts of acorns ('bellotas' in Spanish). This ideal combination of diet and exercise, along with expert dry-curing, culminates in what many connoisseurs call the finest (and healthiest) ham in the world.
This end piece (from the shank end) is blanketed with a layer of flavorful golden fat that literally starts to melt at room temperature. This fat keeps the ham fresh and tender, and adds incredible flavor to traditional Spanish dishes once the ham is sliced. We discovered a great new combination when we added small slices of bellota fat to oysters on the half shell, then broiled them in the oven until the fat melted - incredible!
Our Jamón Ibérico de Bellota is expertly cured by Jamones Fermín in the beautiful medieval mountain village of La Alberca, where fresh mountain air filters through the ham drying rooms, creating the perfect conditions for an exceptional ham.