Cured Iberico de Bellota 50% ham, with bone

Cured Iberico de Bellota 50% ham, with bone, made from free-range Iberian pigs, boasts a melt-in-the-mouth fattiness and a subtly salty flavor with a nutty aftertaste. This ham is distinguished by a lengthy, 36-month curing process in natural cellars.

Ham is sliced. Cured Iberian ham IBERICO DE BELLOTA 50% is made from free-range Iberian pigs' meat. The natural feed ration is supplemented with black pepper (E124) and nutmeg. During the ‘Montaneros’ season (from October to March), when ripe acorns naturally fall to the ground, each animal has at least 1 hectare of space. Their only food during these months is what is naturally found on the ground: grass, flowers, roots, mushrooms, and, of course, acorns (up to 7–8 kg per day). Hams are salted in the traditional way, piled one on top of the other, to ensure an even mixing of salt to the perfect balance level. 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. This high-quality ham, sliced very thinly by hand, features a special melt-in-the-mouth pleasant fattiness and an unmatched, subtly salty taste with a light nutty aftertaste.

Salt

Ponso 4R, Kochinelas Red A (E124)