Introducing Jamon Iberco Bellota Ham (Casalba)!

Casalba Iberico Bellota ham is famed for its rich, nutty distinctive flavour. Bellota jamon, also known as 'pata negra', is highly prized in the culinary world and owes its delicious flavour to the Iberian pigs which roam freely in native oak forests. The pigs are raised in a natural environment and graze of shrubs and acorns which is what lends that delicious nuttiness to the meat. This is a real Spanish delicacy, following a decades-old family recipe hailing from the foothills of the Sierra de la Demanda. Casalba pork products are still made with these traditional processes for a truly special artisanal experience. This Spanish ham is dry-cured for 48 months in the cellars to develop its exquisite and unique taste. The dark red meat contrasts with the marbled fat running through the sliced ham and is best served at room temperature, 30 minutes after removing from the refrigerator.

Jamon Iberico Bellota Ham Cooking Suggestions

• Serving: Serve it at room temperature to preserve its delicate flavour and texture.
• Pan-warming: Lightly warm in a pan to enhance its natural oils without fully cooking.
• Topping: Use as a topping on warm dishes like pasta or pizza, added after cooking.
• Wrapping: Wrap around grilled vegetables or seafood, such as asparagus or prawns.
• Mixing: Incorporate thin slices into an omelette or scrambled eggs for added richness.

Jamon Iberico Bellota Ham Serving Suggestions

• Cheese: Pair with Manchego cheese for a classic Spanish combination.
• Bread: Serve with crusty bread and a drizzle of olive oil or tomato for a simple tapa.
• Snack: Accompany with Marcona almonds and olives for a Mediterranean snack.
• Red Wine: Pair with red wine or sherry, especially Spanish varieties like Rioja or Fino.
• Fruits: Serve alongside fresh melon or figs for a sweet and salty contrast.
• Veggies: Combine with roasted peppers or grilled vegetables for a balanced appetiser.
• Salad: Serve with a light salad of arugula and shaved Parmesan for a fresh bite.