Unique and desired thanks to its flavour, fruit of a controlled diet in open spaces and a curing period of 3 to 5 years.
With a stunning fine hank and the soft and pinkish fat, the Ibérico Acorn ham offers a soft bite incredibly difficult to resist. The meat have small white dots in the cut, with marbling white streaks thanks to the balanced fat infiltration. This Ibérico Ham has its origin on pigs fed on the best acorns during Montanera period, when the animal could eat about 10kg per day, just to gain 1kg of weigh.
Jamón Ibérico de Bellota, de excepcional calidad, único y deseado gracias a su intenso sabor fruto de unos cerdos alimentados durante dieta controlada en amplias dehesas, con un periodo de curación de 3 a 5 años. Con una pierna estilizada y la suave y rosada grasa, el Jamón Ibérico de Bellota ofrece un suave bocado increíblemente difícil de resistir. La carne posee pequeños puntos blancos en el corte, con vetas de grasa marmoladas gracias a la infiltración de grasa.