WHOLE Iberian Bellota Ham 7 kg minimum – cured for 24 months
Discover the quintessence of Iberian ham with this Bellota whole ham, sourced from Iberian pigs fed exclusively on acorns. Its 24-month curing process reveals powerful flavors and an exceptionally fine texture, a symbol of Spanish expertise. Ideal for lovers of luxury charcuterie, this ham is a centerpiece to enhance your meals, whether thinly sliced for an aperitif or as an ingredient in a refined recipe. Treat yourself to a unique taste journey to the heart of Spain.

Tasting tips:
1. Take the ham out of the refrigerator 20 to 30 minutes before serving to release all its aromas.
2. Pair it with a good Spanish red wine, fresh bread or dried fruit to enhance the flavors.
3. For a chic aperitif, serve it in thin slices with a few olives or a drizzle of extra virgin olive oil.

Q: What is the difference between Reserva Raza Duroc ham and Iberico Bellota ham?
A: Reserva Raza Duroc comes from Raza Duroc pigs, cured for 12 months for a mild, melt-in-the-mouth flavor. Iberico Bellota ham comes from 100% acorn-fed Iberian pigs, cured for 24 months, offering more intense flavors and a finer texture.

Q: How do I store my ham after opening?
A: Store it in a cool, dry place, ideally hanging or placed on a ham rack. Protect the cut part with a clean cloth or breathable plastic wrap.

Q: How do you cut ham?
A: Use a sharp ham knife and make thin slices from the heel to the maza (widest part). Only cut the amount you need to eat to preserve the quality.

Q: Can I freeze ham?
A: It is best not to freeze a whole ham to avoid altering its texture and aroma. If necessary, freeze only thin slices and wrap them tightly.