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Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
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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.
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 985,60€ 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 pageWhat 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 |
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. Fresh cuts: see ibérico pork.
Ibérico de bellota ham, black label, sliced, 100 g
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