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100% Iberian Bellota Montesano ham. Pata Negra. Acorn fed.
100% Iberian Pata Negra Bellota ham from free-range pigs fed on acorns (bellotas), herbs and cereals.
Raised in south-west Spain, the cradle of the Iberian pig.
Naturally matured for around 48 months
Boneless 50% Iberian Bellota Ham. Acorn fed.
Whole boneless Iberian bellota ham from 50% Iberian pigs that have been raised free-range and fed on acorns.
The breeding takes place in the forests of the western region of Spain, which is the cradle of Iberian pigs.
50% Iberian Bellota Montesano Ham
Produced in south-west Spain, in the province of Badajoz, one of the prime regions for rearing and maturing Iberian pigs.
100% Iberian shoulder Bellota Pata Negra Montesano. Acorn Fed..
Bellota Iberian shoulder from 100% Iberian pigs fed exclusively on acorns, roots and herbs in the oak forests of southwest Spain. Hams raised and cured in this region are renowned for their quality.
These shoulders have very good fat infiltration into the muscles. The 100% Iberian breed and a perfect, balanced diet produce excellent Iberian shoulders.
They are naturally matured for 24-28 months.
Extremadura Cebo de Campo boneless Iberian ham
Whole Cebo de Campo Iberian boneless ham from 50% free-range Iberian pigs fed on cereals, roots and herbs.
The pigs are raised in the forests of southwest Spain, the cradle of the Iberian breed.
Jambon ibérique "Cebo de Campo" Montesano. 50% Iberian race.
Cebo de Campo Iberian ham from free-range pigs fed on grass and cereals. 50% Iberian breed.
Raised in the south-western regions of Spain, the cradle of the Iberian pig.
Naturally matured for over 36 months.
Iberian Cebo de Campo Shoulder Montesano. 50% Iberian breed.
Iberian Cebo de Campo shoulder from pigs raised in freedom and fed with grass and cereals.
Breeding in the southwest region of Spain, in the province of Badajoz, which is the cradle of the Iberian pig.
Natural ripening for around 24 months.
Boneless half shoulder 100% Iberian Bellota Pata Negra. Acorn fed.
Boneless Iberian Bellota Shoulder that comes from 100% Iberian breed pigs fed exclusively on acorns, roots and grasses in the oak forests of southwest Spain.
Iberian shoulders and hams have very good fat infiltrations into the muscles.
The shoulders are aged for approximately 24-28 months.
Montesano "Cebo de Campo" boneless Iberian shoulder. 50% Iberian breed.
Cebo de Campo boneless Iberian shoulder from free-range pigs fed on grasses, roots and cereals.
Raised in the south-western region of Spain, in the province of Badajoz, the cradle of the Iberian pig.
Naturally aged for around 24 months.
100% Iberian Bellota Ham - Pata Negra sliced by knife 100g. Acorn Fed.
Bellota Iberian Chorizo
Iberian chorizo from Iberian pigs naturally cured in its tripe.
The pigs used to make this chorizo were raised in the wild and fed acorns in the Extremadura region.
Various weights to choose from.
100% Iberian Bellota Ham - Pata Negra, sliced with a knife 80g. Acorn fed.
Cebo de Campo Iberian ham with knife 100gr
Cebo de Campo 50% Iberian ham, knife-sliced by professionals in Spain.
Iberian shoulder bellota 100 g. Sliced. 50% Iberian breed.
Sliced shoulder from free-range 50% Iberian pigs fed on acorns, roots and herbs.
Cebo de campo Iberian ham 50 grs
Cebo de Campo Iberian ham from 50% Iberian pigs.