Jamón Ibérico is the world's best dry-cured ham. Like Kobe beef or Beluga caviar, the flavor and quality are a result of centuries of tradition, handed down to create the finest example of its kind. These intensely flavored hams are cured for over two years in the mountains of Spain, transforming the pork into a concert of flavors achieved by no other ham.
Jamón Ibérico comes from the native black Ibérico pigs, found only in Spain. Its dark red meat and rich, complex flavor are best enjoyed at room temperature with a fine wine and not much else.
Jamón Ibérico de Bellota takes the quality to an even higher level. These lucky Ibérico pigs live a free-range life, feasting on acorns (bellota) that fall from the oak trees of their extensive pastureland. These acorns add an incredibly complex nutty flavor.
Each week we slice our Ibérico hams to ensure the thinnest, most delectable slices. You will be able to see the difference between the sliced Ibérico and its big brother the 'Bellota’ by the fact that the Bellota ham's mono-unsaturated fat glistens on each slice of ham.
Jamón Ibérico de Bellota comes from Ibérico pigs that range freely across southwestern Spain, consuming huge amounts of acorns ('bellotas' in Spanish). This wonderful combination of diet and exercise, along with expert dry-curing, creates what many connoisseurs call the finest (and healthiest) ham in the world.
Both types of Ibérico ham are carefully cured for two to four years in the mountains of Spain.