100% Iberian Bellota Señorio de Montanera ham. Pata Negra.

The hams of Señorío de Montanera , emblematic of the Iberian tradition, are made with exceptional care, respecting artisanal techniques and high quality standards. This is how they are raised and cured:

1. Breeding of Iberian pigs

The pigs used for these hams are pure Iberian breed , 100% certified.

• Breeding method : The pigs are raised freely in the dehesas , vast pastures typical of southwestern Spain, where they move around freely.

• Feeding : A key stage is the montanera period (November to February), during which the pigs feed mainly on acorns (bellotas) that have fallen from holm oaks and cork oaks, which gives the ham its unique flavour. This diet, rich in monounsaturated fatty acids, also promotes a melting texture.

Once the pigs have reached maturity (around 18 to 24 months), they are slaughtered according to strict procedures that guarantee animal welfare. The legs selected for the hams are carefully worked.

3. Salting and resting

• Salting : The thighs are covered with sea salt for a few days to a few weeks (depending on their weight). The salt acts as a natural preservative and prepares the meat for curing.

• Rest : After salting, they are stored in cold rooms, where they rest for several months so that the salt penetrates evenly.

4. Refining

The curing process is completely natural , and its duration can vary between 36 and 48 months depending on the size of the ham.

• Natural drying : The hams are hung in ventilated drying rooms where the temperature and humidity vary naturally throughout the seasons.

• Cellar curing : Finally, they are transferred to cellars where the fresh, dry mountain air promotes the development of aromas. During this period, master ham makers monitor each piece, adjusting conditions if necessary.

5. Quality control

Before being marketed, the hams are inspected manually, in particular by the pricking method (small incisions to check their aroma). Only pieces meeting the strictest criteria are certified.

6. The final product

Señorío de Montanera ham offers a complex flavor , with nutty notes and a marbled texture, thanks to the combination of acorn feeding and long curing.

It is this artisanal know-how, combined with respect for traditions, which makes these hams world-renowned.