Jamón Ibérico de Bellota

This is where it all started; we tried this ham and were sold. This is pure perfection; organic, unprocessed, and traditional. This isn't just any jamón, it's a Jamón Ibérico de Bellota!

This jamón comes from the protected Iberian pigs that roam freely in the oak forests of western Spain, in our case, from the famous town of Guijuelo in the province of Salamanca. During the "montanera" season, the animals walk for miles a day through the forests, feeding exclusively on acorns, the "bellotas," which give this ham its rich, nutty flavor, as well as grass. Outside of the bellota season, which runs from approximately October to February, these animals are given natural supplements such as grain.

At least 24 months of natural aging in the clean mountain air of Guijuelo, situated at an altitude of 1,000 meters, rubbed with only pure sea salt, creates the basis for the deep red meat, lined with marble coloured fat. You can taste this in the tender texture and the elegant, robust flavor. It comes vacuum-sealed in 100-gram packets for easy storage.

Our suggestion:

Remove from the refrigerator and the vacuum-sealed packaging at least 30 minutes before serving, so the slices are easier to separate. Pre-cut into thin slices, this jamón is perfectly enjoyable on its own, but also looks great on a snack platter alongside some chorizo and olives, for example.

Chilled and vacuum-packed, this jamón will keep for several weeks, but once opened, we recommend consuming it within one week. Any leftover ham the next morning? Fry an egg, place the leftover ham on a slice of bread, top with the egg, and it's party time again! Buen provecho!