SALE ! 100% Jamon Iberico

SALE ! 100% Jamon Iberico


Out of Stock



  • 100% Pure Bred Jamon Iberico de Bellota
  • Acorn fed
  • Cured for a minimum of 36 months
  • Free Delivery

This is an incredible quality high grade ham as served in some of the finest Spanish restaurants in Spain and the UK including IBERICA in London and has been cured in the drying houses at Herreruela for a minimum of 36 months.
The intense red colour veined with bright white fat is typical of this Jamón Ibérico. Juicy and tender, with a penetrating, subtle aroma, it melts in the mouth, intense flavour, complex and elegant, with hints of sweetness and of acorn.

Dehesa de Extremadura

The Dehesa is the natural habitat of the Iberian pig, a species that is indigenous in the Iberian Peninsula. It consists of wooded areas with holm oaks and cork oaks from Mediterranean forests and is used as pastureland for the animals. These are natural ecosystems protected by the EU because of their ecological value, and are conserved by the presence of the Iberian pig.. Our land in the dehesas is in the very heart of Extremadura, one of the four Spanish regions with a denomination of origin, a name that is known for the seriousness of its quality and guarantee, and it is a part of the best conserved ecosystem in Europe.. More than 9,000 hectares of dehesa (all furnished with the ISO 14001 environmental certificate) where our Iberian pigs live free and spend the montanera, which lasts from October to March, grazing on acorns and wild grass in harmony with the environment.. Our dehesas are an ecological paradise where the use of the natural resources is in perfect balance with conservation and sustainability.

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.

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!