Name: 100% Ibérico Bellota Ham – Black Seal, Hand-Cut 100 g
Rating: 5.00 (2 reviews)

100% Ibérico Bellota Ham – Black Seal, Hand-Cut 100 g

100 g

€25,90

100% Ibérico Bellota Ham – Black Seal, Hand-Cut 100 g

€25,90 €259,00/kg

Taxes included. Shipping calculated at checkout.

From the winner of Spain's Alimentos de España Best Ham Award 2022, in the acorn-fed Ibérico category.

At a glance

Breed: 100% Ibérico (pure-bred)
Feeding: acorns in the dehesa, 6 to 10 kg a day for 60 to 90 days
Seal: black, certified by CALICER
Curing: 36 to 48 months in Guijuelo
Award: Alimentos de España Best Ham Award 2022, acorn-fed Ibérico category (Spanish Ministry of Agriculture)
Cut: by knife
Pack: 100 g, serves 2 to 3 as a tapa
Allergens: none of the 14 EU allergens in the recipe; gluten-free according to the producer

In 2022 the Spanish Ministry of Agriculture gave this ham the Alimentos de España Best Ham Award in the acorn-fed Ibérico category. It is also the only ham recommended by Martín Berasategui, the most Michelin-starred chef in Spanish history.

What sets it apart is time. Each leg rests in the family's cellars in Guijuelo for three to four years before it is carved by hand for this pack. That long cure concentrates the flavour: sweet, nutty fat, deep red meat and a finish that lasts.

Serve & share

A 100 g pack serves two or three people as a tapa. Take it out of the fridge 20 to 30 minutes before serving so the fat turns glossy.

100% Ibérico pork ham, salt, sugar, preservatives (E-252, E-250), antioxidants (E-331iii, E-301). None of the 14 EU allergens are present in the recipe.

Energy 1572 kJ / 378 kcal
Fat 26.5 g, of which saturates 9 g
Carbohydrate <1 g, of which sugars <1 g
Protein 35 g
Salt 4.0 g (calculated from 1600 mg sodium × 2.5).

Keep refrigerated at 0–7 °C. Best before: see pack (12 months from packing). Take the pack out of the fridge 20 to 30 minutes before serving, lift the slices apart gently and serve as they are.

Made in Spain by Jamones Aljomar S.A.U., Guijuelo (Salamanca). Ibérico quality standard (RD 4/2014). Imported and distributed in the EU by PuraSangre V.O.F., the Netherlands.

What is the difference between bellota and cebo de campo?

Bellota pigs finish their lives eating acorns in the dehesa (black or red seal). Cebo de campo pigs are raised outdoors on feed, cereals and pasture (green seal). Bellota is richer and more marbled.

Is this pata negra?

Yes. Pata negra is reserved for 100% Ibérico acorn-fed products with the black seal.

Why hand-cut?

A knife gives thin, irregular slices that keep more texture and aroma than machine slicing.

How long does it keep?

Unopened and refrigerated at 0–7 °C, until the best-before date (12 months from packing).

Download the product sheet (PDF)