JAMON IBERICO DE BELLOTA 36 MONTHS
The Product
Spain's most prestigious ham, from purebred Iberian pigs fed only acorns ("bellota") in oak forests, cured for a minimum of 36 months, resulting in rich marbling, a nutty flavor, and a melt-in-your-mouth texture, considered a top-tier gourmet delicacy
Origin & Terroir
From the dehesa (oak forest pastureland) of southwestern Spain, primarily Extremadura and Andalusia. The pigs roam freely, eating only acorns (bellotas) during the montanera fattening season.
How to Enjoy
Serve at room temperature, sliced by hand into irregular pieces. Needs no accompaniment but pairs beautifully with fino sherry, cava, or Spanish red wines. The fat should glisten and melt on the tongue.
Did You Know?
Bellota designation requires pigs to eat only acorns for their final months, gaining at least 50% of body weight. The 36-month cure is among the longest in the world. Spain produces only about 5% of its jamón as true bellota.