Simon Martin - Jamon de Iberico -
Bellota 100% - Pata Negra - slices

Jamón Iberico de Bellota boneless is a good example of an Iberico ham that is produced free from artificial additives or preservatives. This ham delivers the unique flavour characteristics that come from Iberian pigs roaming freely in oak forests (called dehesas) - a strong, ripe intense acorn flavour. During the 3-year curing period, the monounsaturated fats penetrate the muscle fibres and provide delicious, juicy slices that are naturally rich and dark in colour. This is a great choice to experience the unique flavour of Spanish gastronomy. 

This Iberico ham shoulder comes from specially selected black Iberian pigs that roam free and feed naturally, 100% acorn-fed in the final stages of growth. Ibérico ham shoulders are cured for at least 20 months and the ham typically has a much higher unsaturated fat content, which is not only healthier but also tastes better. Unsaturated animal fats are structurally similar to olive oil and make the ham juicier and the flavour more intense and long-lasting.