Cured Iberico bellota pork ham 50%, sliced by hand

Cured Iberico bellota pork ham 50% - a hand-sliced delicacy made from free-range Iberian pigs, featuring a uniquely melting fat in the mouth and a subtly rich flavor with nutty notes. Experience this traditionally cured gem, aged for no less than 36 months.

Cured pork ham IBERICO DE BELLOTA 50% is made from free-range Iberian pig meat. The natural feed diet is supplemented with black pepper E202 and nutmeg. During the 'Montaneros' season (from October to March), when mature acorns naturally fall to the ground, they have no less than 1 hectare of space per animal. The only food for them during those months is what naturally grows in the ground: grass, flowers, roots, mushrooms, and of course, acorns (up to 7–8 kg per day). The hams are salted traditionally in piles on top of each other to ensure an even mixing of salt to achieve perfect balance. Curing takes place in natural cellars where temperature and humidity are controlled only by opening or closing windows and shutters. IBERICO DE BELLOTA 50% hams are cured for no less than 36 months. The very high-quality ham, sliced by hand into thin slices, features a pleasantly melting fat in the mouth and an unmatched, subtly salty flavor with a hint of nuts.

Salt

Potassium Sorbate (E202)