- The ultimate in cured ham
- Acorn-fed in the Spanish countryside
- Pure Ibérico breed from Spain - Free-range
- De-boned fresh in our USDA inspected facility
- Aged over two years
- Size - Approximately 8 to 9 Pounds
'Bellota' means acorn in Spanish, but in the ham world it means so much more. This perfectly cured jamón comes from acorn-fed, free-range pigs that live a charmed life in the Spanish countryside. After curing for over two years, this ham earned the designation Jamón Ibérico de Bellota. Like caviar or wagyu beef, Jamón Ibérico de Bellota is one of the world's finest and most luxurious foods.
Sliced paper thin, this rich, ruby red ham is marbled with beneficial fats that literally melt in your mouth. Each bite is an explosion of complex flavors, gained through a diet of grasses, wild herbs and the sweet bellota acorns of southwest Spain.
This boneless jamón is easily sliced, by hand or with a mechanical slicer. It can also be cut into pieces and shared, or stored for later use. We de-bone the hams in our USDA inspected warehouse in Virginia, ensuring the freshest, most authentic boneless Jamón Ibérico de Bellota in the country.
For millenia the unique Ibérico breed of pigs has wandered the Dehesa forests of southwestern Spain. To this day they live in family groups, sleeping under the stars and living in a porcine paradise. In the fall they feast on sweet encina acorns, gaining up to two pounds a day. The acorns contain antioxidants and the antioxidant rich fat penetrates the meat, creating a culinary miracle. Because of the antioxidants and the flavorful fat, the hams can cure for up to five years, losing 50% of their weight as the fat drips away. A number of chemical changes occur over the years, transforming the pork into a concert of flavors.
Non-bellota grade Ibérico ham is excellent, but does not come from acorn-fed animals, and has a less complex flavor.
Keep your boneless ham refrigerated before it is opened and in between slicing occasions. Wrap exposed jamón in plastic when in the refrigerator. Chill to a very low temperature (but don't freeze solid) before using an electric slicer, a few hours in the freezer will do. If you don't slice for a while you may see salt residue and a little mold on the surface of the ham. This is harmless, simply cut away the surface piece and the ham underneath will be fresh and delicious.
Ibérico pork, salt, sugar, sodium citrate, sodium nitrite, potassium nitrate and sodium ascorbate.
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