Iberico ham Bellota Boneless

Aging: 48 months

The large, fat hogs with their characteristic black hoofs (known as pata negra), have a privileged genetic profile that delivers a fattier, sweeter meat than any other. The large, heavy hogs are raised in Zafra, Extremadura, the pigs live in liberty and in perfect harmony and are integrated into the ecosystem. Daily consuming of around 9 kg of acorn these pigs fatten to more than 90 kg in three months, arriving to a total weight of 180 kg. Later going on to a time-honored, carefully supervised curing and salting process, the result is a ham that is mouthwateringly oily, sweet and unlike any other. This hefty ham comes from the hind leg, with the bone in.

WEIGHT OF PRODUCT ORDERED:

All Charcuterie items are sold by weight. We want our customers to pay exactly the amount that they are getting, so the price indicated on each product is an average price per piece (based on average weight of each product). During the check out, your card will be only be authorized for this amount. Once the product is weight and shipped out, only then will the actual amount be applied.

Please take this into consideration when purchasing our cured meats. Per 100 gr pricing has been indicated for every product so that there is complete transparency in how much you will be paying if there is slight variation in weight/size of the item being shipped to you.