PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

Message us 0,00€

Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Jamón · ibérico de bellota, 50% ibérico · approx. 8 kg

Ibérico de bellota ham (50% ibérico), approx. 8 kg

A whole cured hind leg. The label reads jamón de bellota 50% raza ibérica: bellota means acorn-finished, and 50% is the share of ibérico breed, which places it under the official red tag. Around 8 kg, sold whole on the bone or boned.

Long knife carving a thin, glossy slice of ibérico ham, lifted by hand from the leg
Ibérico de bellota ham (50% ibérico), approx. 8 kg

Ibérico de bellota ham (50% ibérico), approx. 8 kg

On the label: Jamón de bellota 50 % raza ibérica, 8 kg

Price range: 454,08€ through 519,90€ VAT incl.

In stock

Processed product. If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before ordering; it is also printed on the label.

Choose the weight on the Spanish product page

What you get

Cut Jamón: the cured hind leg
On the Spanish label Jamón de bellota 50 % raza ibérica, 8 kg
Animal Ibérico pig, 50% ibérico breed, acorn-finished. Producer on the Spanish page: El Madero
Pack Approx. 8 kg. Options on the Spanish product page: entero (whole, on the bone) or deshuesado (boned); the price depends on the option
Fresh or frozen Cured; not frozen
Serves A whole ham is a project for weeks, not a meal
Salad of ibérico ham with fresh figs, soft cheese, rocket and basil on a patterned plate

How to serve and keep it

  • On the bone it needs a stand (jamonero) and a long, flexible knife; a boned ham can be sliced by machine.
  • Slice at room temperature, thin and short. The fat should look glossy, not white and hard.
  • Once started, cover the cut face with strips of the ham’s own fat and a clean cotton cloth, and keep the ham in a cool, dry place.
  • Boned pieces and vacuum packs go in the fridge, wrapped.

Reading this ham’s label

What do the tag colours mean?

Every ibérico ham carries a coloured tag at the hoof: black is 100% ibérico de bellota, red is bellota from a 50–75% ibérico pig, green is cebo de campo, white is cebo. This one is red; see our jamón ibérico page.

Whole or boned: which suits me?

Whole keeps well once started but needs stand, knife and patience. Boned costs more, takes little room and wastes nothing. You choose on the Spanish product page.

I have a food allergy. Where is the ingredient list?

If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before you order; it is also printed on the label.

Goes well with

A sliced black-label pack to compare, a cured loin and two cheeses. Raw cuts for the grill: see ibérico pork.