Jamón Ibérico de Bellota Shank with Bone by Peregrino

Jamón Ibérico de Bellota Shank with Bone by Peregrino

Ideal for Flavoring Soups, Stews and Vegetables

$48.95 jm-114
  • Shank with cured ham and bone
  • Enjoy slices of delectable ham
  • Elevate your soups and stews
  • Acorn-fed, free-range Ibérico ham
  • Freshly cut and packed by La Tienda, USDA inspected
  • Size - Approx. 1 lb/16 oz

For culinary enthusiasts who believe that every single ingredient must be the best of the best, our Jamón Ibérico de Bellota shank is the best solution for flavoring soups, stews and other savory dishes. We expertly cut this mouthwatering ham in our own USDA-inspected facility, leaving enough treasured meat on the bone to add tasty slices of jamón to your dishes. The bone and fat will add incredible depth to your slow cooked dishes, broth and stock. The unmatched flavor of Jamón Ibérico de Bellota will transfer to your cuisine, elevating each tasting experience.

Jamón Ibérico de Bellota hams come from an ancient breed of pig, cerdo Ibérico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. The pigs fill themselves with sweet 'bellota' acorns, putting on at least two pounds of weight each day. Each ham hangs for over two years in the clean mountain air, losing over 40% of its weight as much of the fat melts away and the complex flavor and unrivaled texture develop.

Jamón Ibérico de Bellota is marbled with golden, acorn-flavored fat from the pig’s diet that is rich in unsaturated healthy oils. This marbled fat melts at room temperature, revealing an array of complex, delicate flavors with very little saltiness that will add depth to your Spanish-inspired cuisine.

Fully cured and ready to eat. No cooking necessary. We suggest that you use it within a week of opening and keep it refrigerated.


Ibérico ham bone, Ibérico pork, salt, sucrose, trisodium citrate, potassium nitrate, sodium nitrate.

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Customer Reviews

Average rating from 1 reviews Write a review
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    "These Iberico de Bellota Shanks were prepared in a cazuela where a grate was made using Rosemary branches. The shanks were lightly rubed with orange marmalade and healthy amount of Spanish Cream Sherry was combined and roasted for an hour at 300 degrees. This was served with saffron and baby asparagus lightly sateed with sliced almonds. The shanks were tender with the jamon falling off the bone with a fabulous flavor."

    Albert RODRIGUEZ - Pinole, CA - Nov 9, 2015

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