Introducing 40-52 Month 100% Jamon Iberico Bellota Ham!

Cured for a minimum of 42 months in the cellars in Cortegana, Sierra de Jabugo in southern Spain, this 100% Iberico bellota ham creates a lasting memory. The regulatory minimum curing period is 24 months and this substantial increase, coupled with 120 days of acorn feed, makes for an intensely flavoured and stunning Spanish ham. The pigs used for the production of this charcuterie roam free for two years in the surrounding oak woods. The subsequent curing period follows traditional methods using an all-natural process, which is made possible by the ideal microclimate in the region. Put simply, this is possibly the best bellota ham you’ll ever try.

40-52 Month 100% Jamon Iberico Bellota Ham Cooking Suggestions

• On its Own: Serve thinly sliced as-is to appreciate its natural flavour and texture.
• Toppings: Use as a topping for gourmet pizzas for an added touch of luxury.
• Mixing: Incorporate into pasta dishes for a rich, savoury accent. Use as a flavourful addition to omelettes or scrambled eggs.
• Charcuterie Boards: Add to charcuterie boards alongside a selection of cheeses and fruits.
• Wrapping or Grilling: Wrap around grilled asparagus or other vegetables for an elegant appetiser.
• Chopping: Chop finely and sprinkle over salads for a burst of flavour.

40-52 Month 100% Jamon Iberico Bellota Ham Serving Suggestions

• Bread: Serve with crusty bread, drizzled with olive oil and topped with fresh tomatoes.
• Fruits: Accompany with fresh figs, melon or other seasonal fruits.
• Cheese: Complement with aged Manchego cheese for a traditional Spanish combination.
• Additional Paring: Pair with marcona almonds and olives for a delightful snack.
• Beer: Enjoy with a light, refreshing beer or a glass of fino sherry.
• White Wine: Pair with a crisp, dry white wine like Albariño or Verdejo to complement the ham's rich flavours.
• Red Wine: Enjoy with a glass of Spanish red wine such as Rioja or Ribera del Duero.