Dehesa Cordobesa - Jamon Iberico de Bellota / 4 - 5 oz. sliced

Considered the highest quality Spanish ham there is, Jamon Iberico de Bellota ham is made from the pure-bred Ibérico pigs that are native to Spain (and a few small areas in Portugal). Spain’s famous jamón (cured ham) is known all over the world, if only by its sterling reputation. For those who have been lucky enough to try the Iberico de Bellota ham — either here in Spain or in one of the many international markets to which it is exported — it’s an experience not easily forgotten.

Our Jamon Iberico de Bellota is from Dehesa Cordobesa, a very respected producer.  All Dehesa Cordobesa ham are “de Bellota 100% Ibérico,” meaning they come from 100% purebred, acorn-fed, free-range Ibérico pigs. This is the highest possible classification of Ibérico meat, and is quite rare. Much more common are several lower quality categories that are still classified as Ibérico Jamon, but are non-free-range (Cebo) or only 50%/75% Ibérico.

For this ham, the pigs roam and forage freely within the nearly 1 million acres of dehesa (old oak forest) in the Valle de Pedroches in Córdoba  This dehesa is notable for its Encina oak trees, which produce acorns considered to be the sweetest in Spain, giving the meat its unparalleled sweet and savory flavor. The pigs feed naturally on grass, herbs, acorns, chestnuts, and roots, until slaughtering time approaches, then spend their last 3-4 months eating only acorns until they reach the correct weight for slaughter. 

After being salt-cured, the ham is carefully aged and watched over by a team for 30-36 months until the ham is deemed ready.

You will find the end result marbled with rich golden fat infused with the flavor of the sweet bellota acorns. Remarkably, a good portion of the fat is mono-unsaturated, similar to healthy olive oil. Sliced paper-thin, it glistens at room temperature and provides an inimitable rich nutty flavor and tender texture.

Jamón Ibérico is always served solo. Don’t try to eat it in a sandwich - as Spaniards say you should only pair it with more ham! It’s a common appetizer, and a treat as part of Tapas, and needs nothing more than an accompanying glass of Spanish red wine, or dry and nutty sherry!