Iberico Bellota Ham 50% Iberian Breed
Iberico Bellota Ham 50% Iberian Breed

Iberico Bellota Ham 50% Iberian Breed

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If we add to the Iberian cured meat at more than 1300m altitude. Can you imagine the result?

If you can't imagine it, try it yourself.

Weight: 7 -7.5 | 7.5 -8 | 8 -8.5kg

More than 36 months of healing.

Origin: 50% Iberian

  • 7kg-7.5kg
  • 7.5kg - 8kg
  • 8kg - 8.5kg

  • Estimated delivery date:
  • Correos Express España
    Correos Express España - Buy today and receive it Tuesday 23 July, 2024
  • UPS Standard Europa
    UPS Standard Europa - Buy today and receive it Friday 26 July, 2024
  • UPS Express EUROPA
    UPS Express EUROPA - Buy today and receive it Wednesday 24 July, 2024


BUY Iberian acorn-fed ham ONLINE

In our gourmet shop, you can find high-quality acorn-fed hams. We are dedicated to the online sale of ham as well as other gourmet products. All our hams are cured at more than 1300m altitude, in the province of Teruel. Where we find humidity and temperature conditions that allow natural healing. We sell Iberian hams direct from the factory, which means that our shipments are made within the Peninsula in 24 hours and in Europe in 48/96 hours.

Product information "Acorn-fed Iberian Ham 50% Iberian Breed"

Healing: More than 36 months of natural drying in an open window.

Origin: 50% Iberian.

Piece with hoof and V cut in the bark.

Weight: 7 -7.5 | 7.5 -8 | 8 -8.5kg.

What is an Iberian acorn-fed ham?

A 50% Iberian acorn-fed ham is a type of ham that is made with Iberian pigs crossed with other pig breeds, generally Duroc. The denomination "50% Iberico" refers to the percentage of Iberian blood in the genetic composition of the pig.

These pigs are fed with a diet based on acorns and grasses during the montanera season, which is the period in which the pigs feed naturally in the pastures, mainly acorns. The acorn is rich in oleic acid and other nutrients, which contributes to the quality and characteristic flavor of the ham. The diet based on acorns is essential for the development of infiltrated fat in the pork meat, which provides a characteristic flavor and a juicy texture to the ham.

Once the pigs reach the appropriate weight, they are slaughtered and the ham is made. The curing process is long and meticulous, and can last between 24 and 48 months, depending on the size and quality of the ham. During this time, the hams are hung in natural drying rooms, where slow dehydration and maturation take place. This process allows the flavors to develop and intensify, and the fat to be distributed evenly throughout the ham.

The result is aacorn-fed ham with an aroma and Distinctive flavor, with a smooth and juicy texture. The meat has an intense red color and is streaked with infiltrated fat, which gives it a marbled appearance. Acorn-fed ham is usually cut into thin slices and is appreciated as a gourmet delicacy.


In order to easily differentiate the type of ham we are buying, we can observe the colors of the labels that hang from the hooves of each one of the hams. It is a classification that allows us to differentiate the different qualities of ham.

Black label: 100% acorn-fed Iberian hams. What is usually called black leg.

Red label: 50% pure Iberian hams but acorn-fed.

Green label: Iberian bait breed hams. It can have different percentages of purity, 100%, 75%, 50%.

White label: bait hams. They differ from the previous ones by the age at which they were sacrificed and the conditions in which they have lived

Iberian acorn-fed ham 50%

How to cut an acorn-fed ham?

parts of a ham

To start an acorn-fed ham, we must first place and fix the piece in a suitable ham holder, with the hoof facing upwards. We will begin the cut in the area of the mace.

We must locate a small protrusion called the hock; Two fingers from this, we will make a cut at about 45º that will mark our cutting area.

We will clean the part of the ham from the rind and rancid bacon, making sure that there are no remains that could give a bad taste. It is important that we do not have any yellow fat left as it brings unwanted rancid and bitter flavors.

With our ham knife we will begin to remove thin slices from the highest part, these will become progressively longer as the cut progresses. For a professional finish, the cut of the ham must be made parallel to the femur.

To enjoy the highest quality ham, the filleting of the ham must be as thin as possible. With this, we will be able to savor and enjoy the best properties of the ham.

Conservation of acorn-fed ham

ham in the kitchen

Once the cut has been used, a piece of acorn-fed ham does not need to be refrigerated for its conservation, simply cover the exposed meat with kitchen film, parchment paper or some material that does not dry out the ham. We recommend covering the cut with the ham's own fat, held with a wooden toothpick and, if necessary, a cloth or kitchen towel, to also keep the edges moist.

In order to prolong its duration for a longer time, it is preferable that the piece be stored in a dry and cool place, preferably dark.

Recipes with acorn-fed ham

acorn-fed ham

Acorn-fed ham can be used as an ingredient to prepare a large number of delicious dishes. Here we show you our favorites:

Ham croquettes: Cut the ham into small cubes or finely chop it. Add it to a thick béchamel and let it cool in the fridge. After a few hours, form the croquettes, bread them and fry them until they are golden.

Ham and mushroom risotto: Sauté the ham and mushrooms in a pan with garlic to taste, add rice and previously heated broth little by little, stirring constantly hasya the rice is done. Add grated cheese and mix

These are just a few ideas for cooking with ham. You can experiment and add it to your favorite dishes to give them an extra touch of flavor!

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Type of ham:
Jamón de bellota ibérico 50% raza ibérica
More than 24 months
7kg - 7,5kg | 7,5kg - 8kg | 8kg - 8,5kg
89 Items

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