Iberian Ham
This is the true gastronomic treasure of our land, made from the finest Iberian ham leg and traditionally cured. Raised in freedom and fed with acorns, its marbled fat provides a juicy texture and an unmatched, nuanced flavor.
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Discover377,00€ – 474,00€100% Ibérico de Bellota Ham100% Iberian Breed7/8kg -
Discover423,00€ – 528,00€100% Ibérico de Bellota Ham D.O. Los Pedroches100% Iberian Breed7/8kg -
Discover219,00€ – 247,00€50% Iberian Field-Fed HamFree-range pigs7/8kg -
Discover359,00€ – 431,00€Ibérico de Bellota Ham 50% Iberian BreedFree-range pigs7/8kg
FAQs
To start an Iberian ham leg, place it on the ham holder with the hoof facing upwards if it will be consumed within a few days.
Use a well-sharpened ham knife and begin with thin slices. Gradually remove the rind to maintain freshness.
The labels indicate the ham’s quality and diet.
Black label: 100% pure acorn-fed Iberian ham, raised in freedom.
Red label: acorn-fed Iberian ham with 75–50% purity.
Green label: field-fed Iberian ham (100–50%).
White label: grain-fed ham (75–50%).
To store an acorn-fed Iberian ham at home, keep it in a cool, dry place, away from direct light.
The most recommended option is to keep the fat from the first cut and place it over the ham at the end of each cutting session. This natural fat helps keep the ham moist and prevents it from drying out too much.
If you’ve already discarded that initial fat, it’s best to cover the cut surface with plastic wrap if you plan to consume it within the next few days.
If it’s going to take longer to consume, it’s advisable to cover it with a clean, breathable cloth to protect it from odors and oxidation.
When buying acorn-fed Iberian ham, check the label and the color of the tag. A good ham has shiny fat and marbling in the meat. White specks may appear, indicating proper salt integration.
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