The cured bellota hams and shoulder hams procede from pigs of the Iberian race with all its     varieties, as long as they are at least 75% Iberian and that are fed acorns during their     montanera period (free breeding in oak-wooded pasture lands) until they reach the optimal     slaughter weight.

  The ham of acorn-fed Iberian pigs is nearly exempt of cholesterol. Regular consumers tend     to show a lower level of cardiopathies.

  Iberian bellota ham is dry-cured and matures during 18 to 24 months.

  It is available in several conditionnings: whole, boned, in pieces, slices and a hand-cut.

Ham Bellota of Extremadura	Ham Bellota of Huelva	Ham Bellota of Salamanca

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shoulder ham Bellota of Huelva

 

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