100% boneless Iberian Bellota Pata Negra ham. Acorn fed.

This 100% Iberian acorn-fed Montesano ham comes from animals raised in freedom in the "dehesas" of southwest Spain, a sustainable ecosystem unique in Europe. More than a million hectares of meadows and forests. Holm oaks, cork oaks, oaks and other plant species populate the landscape.

The morning mists cool the fields of this region, establishing a microclimate conducive to the development of fresh and aromatic herbs, coexisting with the king of these meadows: the Iberian pig.

And it is in Jerez de los Caballeros, Badajoz, that Montesano is located and where, with the help of masters and ham artisans, 100% Iberian Bellota hams and other products derived from Iberian pork are made. Montesano, in its quest for excellence, controls the entire production cycle, starting with the raw material, the Iberian pigs.

A genetic trunk from 100% Iberian breed animals, "Retintos" and "Entrepelados" which, from the moment they are born in the Montesano farms, are cared for with attention and care, as they constitute the basis of the careful production line.

Montesano pigs are free-range animals. Sun, air, water and wide open spaces are their natural habitat.

The diet of fresh grass and aromatic plants, the large quantities of acorns, the continuous bathing in ponds and streams, make them elegant and well-formed animals.

Then, in the "montaneras", where they can eat 12 to 15 kilos of acorns a day, they culminate a process of 18 to 24 months that will determine the organoleptic characteristics and the success of the final result. A tasty meat, rich in fatty acids, vitamins and antioxidants.

After the "montanera", the salting and post-salting of the 100% Iberian Bellota hams and shoulders begins. Then, more than 4 years in natural drying sheds. A work of opening and closing the windows to the mountain air, of pure tradition, will give character to that flavor and smell that only authentic Montesano ham, raised with acorns, has.