100% Pure Bred Jamon Iberico de Bellota - Whole Leg

100% Pure Bred Jamon Iberico de Bellota - Whole Leg



Jamon Iberico de Bellota "100% Pure Bred - 42"

  • Acorn fed
  • From Ibericos Torreon - Guiljuelo, Salamanca.
  • Cured for minimum of 42 months
  • Supplied with ham storage sock
  • Presented in beautifully designed gift box

This is a high grade ham and has been cured in the perfect local conditions for 42 months. The reserva pigs are selected for their fat content and then cured for longer than normal to offer a richer deeper flavour but still with the soft translucent fats necessary for maximum taste.

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.

Storage and cutting

When you receive your Jamon we recommend removing from the vacuum packaging and giving a quick wipe down with a dry cloth and then storing in a dry, cool and preferably dark area and covered in a cloth or towel for protection. You can keep it like this for around 2 months but obviously these are not the perfect storage conditions normally associated with the bodegas they are usually stored in.

When you are ready to start cutting firstly place in the Jamonero ham stand and follow the instructions included with your delivery.

Your jamon should last 4-6 weeks as long as you cut frequently and follow the storage instructions included.

Click here for further cutting instructions


Added benefits

It's not often that something so delicious can also have health benefits but in this case due to the high Oleic acid content of iberico pigs it has been proven to help reduce bad cholesterol (LDL and increase good cholesterol (HDL) as well as have a rich vein of vitamins and minerals so as long as you eat in moderation you can feel no guilt what so ever!