Jamon Ibérico de Bellota boned +/- 2kg (aged 36 months)

Jamon Ibérico de Bellota boned +/- 2kg (aged 36 months)


Jamon iberico de Bellota de boned (36 month)

Our Jamon Ibérico de Bellota taken off the bone for easier carving by hand or electric slicer.

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  • Guiljuelo is in the foothills of the Sierra de Gredos and Béjar which has long been associated with Iberico production and accounts for 70% of national ham output.
    The region is over 1000 metres high and experiences long hard winters and short summers which leads to the prized characteristics gained during curing.

    Bellota pigs are allowed to roam freely in the unique Mediterranean meadows dotted with oaks, holm and a rich variety of grasses eating natural foods in the pure air.
    From October to February the staple food of the pigs are acorns which are rich in Oleic acids and responsible for the rich fats which melt in your mouth and give the distinctive taste and aroma. The free range nature of the pigs also allows the fats to penetrate the muscles giving an even marbling throughout the meat.

    Torreon ibericos are revered master curers from Guiljuelo, Salamanca.


    This will keep for many months in the fridge contained in it's vacuum pack but also keep for many weeks in the fridge once opened just make sure to wrap it really well with cling film to stop it drying.

    Any dry pieces can always be diced and added to stews or soups.