Jamon Iberico de Bellota Bone-In

Jamon Iberico de Bellota Bone-InJamon Ibrico de Bellota Bone In (48 Month Cured) By Fermin Pata Negra Quality** Experience the highest expression of Spanish gastronomy with Jamon Ibrico de Bellota by Fermin, crafted from free range Ibrico pigs raised on the historic dehesas of Spain. These pigs roam freely and feed naturally on grasses, herbs, andmost importantlyacorns (bellotas) during the Montanera season. This acorn rich diet creates the iconic marbling, silky texture, and deep,

Jamon Ibérico de Bellota – Bone-In (48 Month Cured)

By Fermin – Pata Negra Quality**

Experience the highest expression of Spanish gastronomy with Jamon Ibérico de Bellota by Fermin, crafted from free-range Ibérico pigs raised on the historic dehesas of Spain. These pigs roam freely and feed naturally on grasses, herbs, and—most importantly—acorns (bellotas) during the Montanera season. This acorn-rich diet creates the iconic marbling, silky texture, and deep, nutty flavor that define true Pata Negra ham.

Each ham is salted by hand, cured naturally in mountain air, and aged for a minimum of 48 months, developing its signature sweetness, aromatic complexity, and melt-in-your-mouth fat. This is the top tier of Ibérico ham—certified Bellota and produced using centuries-old traditional methods.

✅ Why This Ham Is Special

• 100% Ibérico or Certified Ibérico Cross raised outdoors

• Acorn-fed during Montanera for unmatched flavor

• Handcrafted and dry-cured using traditional methods

• Aged over 4 years for exceptional depth and aroma

• Protected quality seal from Spain’s official regulatory committees

Flavor & Texture

• Rich, sweet, and savory

• Intense marbling with fat that melts on the palate

• Deep, complex aroma from long natural curing

• Silky slices with a lingering acorn-nutty finish

Craftsmanship & Curing

1. Hand trimming with partial fat left to protect the meat

2. Salt chamber: ~10 days of salting per 10 kg of weight

3. Natural air-drying in mountain cellars

4. Slow maturation for 48+ months

5. Final quality check for the Bellota seal

This meticulous process results in one of the world’s most prestigious hams.

Origin

Produced exclusively in the officially recognized regions of:

• Guijuelo (Salamanca)

• Los Pedroches

• Extremadura

• Huelva (Jabugo)

Each region brings its own microclimate, influencing aroma and flavor.

Serving Suggestions

• Slice by hand into thin, translucent ribbons

• Enjoy at room temperature to release full aroma

• Pair with:

  • Aged Manchego

  • Crusty country bread

  • Fino, Amontillado, or Rioja

  • Fresh figs or tomatoes

Product Details

• Weight: Approx. 18 lb

• Type: Bone-in Jamón Ibérico de Bellota

• Curing Time: 48+ months

• Producer: Fermin

• Origin: Spain