Spanish Ham - 7 Bellotas

 Spanish ham 7 Bellotas, also known as pata negra, this ham is made using the same basic technique as the more lowly serrano ham, but the quality is in the details. While serrano is made from the hind leg of pretty much any pig, the iberian ham is made using only choice “cerdo negro” or black Iberian pig. The best of these pigs are left to forage in the wild, eating wild acorns which perfume their flesh. They are very highly graded as a result, and can command prices of almost one hundred dollars a pound once cured. There are somewhat lesser pigs raised on a partial acorn diet, supplemented by grain, and pigs fed entirely on grain, the latter of which generally cost about half as much as a top-rated jamon.

The delicious dry spanish cured hams and smoked meats from 7 Bellotas, including superior lomo iberico bellota, jamon iberico bellota and chorizo iberico bellota sourced from Iberian producer 7 Bellotas. Based 10 miles from Guijuelo, Salamanca, this area is home to centuries-old oak trees that yield some of the world’s sweetest acorns, giving the meat of the traditionally raised, acorn-fed Iberian pigs its distinct texture and full flavour.

Spanish Cured Ham

  Spanish Ham - Iberian Ham - Accorn Ham

Spanish Cured ham  and Jamon Iberico de Bellota are made from the same black-footed breed of pig, and both are cured by the same methods, using time, salt and some nitrates. But the bellota pigs, finished on acorns, produce hams that are more marbleized. This allows the hams to age longer, yielding a rich, intense, complex flavor.

Spanish ham 7 Bellotas ® - 48 months Cured Hams

Iberian Ham  7 Bellotas ®  is elaborated 100% artisan and with love, spanish ham hung for over + 48 months in natural dryers.