Jamon Bellota 50% Iberico | Deboned Iberico ham, acorn-fed, free-range
Low stock
✅ Authentic Spanish product
✅ Delivery time 2-3 working days
✅ Free shipping from €75
Ibericos Guillén
Ibéricos Guillén is located in Guijuelo, "the cradle of the Iberian ham", in the Sierra de Salamanca. From here, thanks to the traditional production processes and the highest quality pigs, they get the most exquisite Iberian products and are naturally salted, dried and aged.
Manuel Guillen SA produces all its products from premium pork in its renovated and fully certified premises. Partly because of this, they can guarantee exceptional quality.
All this together with the professionalism of their employees enables them to offer a wide range of delicious Iberico hams and Iberian products.
Manuel Guillen SA is a family business that has been engaged in the production and manufacture of Iberian pork products for three generations.
Iberico species
Jamon Bellota 100% Ibérico (Pata Negra)
• Top category made with 100% purebred Iberian pigs
• 100% fed with acorns and food from the wild
• Free range, the pigs are allowed to roam around in the dehesa
• 1.25 pigs per hectare (10,000 m2)
• Aged for at least 36 months.
Jamon Bellota
• The variety is a mix of Iberico and Duroc (50-75% Iberico)
• Fed with acorns and food from the wild
• Free range, the pigs are allowed to roam around in the dehesa
• 1.25 pigs per hectare
• Aged for at least 36 months
Jamon Cebo de Campo
• The variety is a mix of Iberico and Duroc (minimum 50% Iberico)
• Fed with a combination of acorns, grains and feed
• Free range, the pigs are allowed to roam around in the dehesa
• 15 pigs per hectare (10,000 m2) • Matured for at least 26 months
Jamon de Cebo
• The variety is a mix of Iberico and Duroc (minimum 50% Iberico)
• Fed with a combination of acorns, grains, feed and grass
• No free range
• Aged for at least 18 months
Jamon (gammon) & Paleta (shoulder ham)
The main difference between paleta (shoulder ham) and jamon (gammon) is in weight and ripening time. Furthermore, these two products come from the same Iberico pig and were raised on the same diet and in the same living conditions. The ripening/drying time of the Jamon is longer than that of a Paleta. A Jamon weighs between 7.5 and 9.5 kg and the Paleta between 4 and 6 kg. Due to the Paleta's smaller size, the meat is closer to the bone. As a result, the Iberico shoulder ham is known for a more intense and riper taste.
Our Jamones normally weigh between 8 and 8.5 kg and a Paleta usually weighs between 5 and 5.5 kg. If you only eat a plate of Iberico ham with 1 or 2 people every now and then, it is advisable to choose a Paleta. To preserve the best quality, you want to use up the Jamon or Paleta within 3 weeks after cutting.
Ripening and drying times
Bellota 100% Iberico Pata Negra
Paleta (ham shoulder): 36+ months
Jamon (gammon): 46+ months
Bellota
Paleta (ham shoulder): 24+ months
Jamon (gammon): 36+ months
Cebo de Campo
Paleta (ham shoulder): 18+ months
Jamon (gammon): 26+ months
Cebo
Paleta (ham shoulder): 16+ months
Jamon (gammon): 24+ months
Use and store
You will receive the iberico ham in a stylish cover from Ibéricos Guillén. Preferably, you remove the ham from the cover and place it on the ham holder, so that it can 'breathe' properly.
Preferably store in a dry, cool and dark place.
Gradually lay out after cutting. Cover the cut part with loose pieces of fat and cover it with a tea towel or the supplied cover.
Ingredients
Pure Iberico ham, Salt, dextrose, antioxidants (E-331) and preservatives (E-252; E-250).
Jamon Bellota 50% Ibérico – Aged for at Least 36 Months
Experience the authentic taste of Spain with our Jamon Bellota 50% Ibérico, now available in a convenient boneless version. This premium ham comes from the Guijuelo region (Salamanca), an area renowned for its ideal climate and centuries-old tradition of curing Ibérico ham.
This ham is made from pigs with 50% Ibérico lineage, raised freely in the Dehesa woodlands and fed on acorns, wild herbs, and grasses during the Montanera season. The result is a subtle, nutty flavor and a melt-in-the-mouth texture that defines top-quality Bellota ham.
With a curing period of at least 36 months, this ham develops a rich, complex flavor that is perfectly balanced. Thanks to its boneless format, it is easy to slice – ideal for professional use or gourmet enjoyment at home.
Why choose this Jamon Bellota 50% Ibérico?
- 50% Ibérico breed: Made from pigs with one purebred Ibérico parent, offering a perfect balance of intensity and approachability.
- Bellota quality: During the free-range period, pigs feed on acorns and natural vegetation, contributing to the ham’s unique flavor.
- Minimum 36 months aged: Slowly cured in the traditional way in Guijuelo, giving the ham its characteristic aroma and texture.
- Boneless for convenience: Easy to slice, perfect for use in restaurants, delicatessens, or for connoisseurs at home.
Serving & Storage Tips
- Storage: Keep in a cool, dry place. Once opened, wrap well or vacuum-seal to prevent drying out.
- Serving: Slice thinly for the best flavor. Pair with a glass of red wine, cava, or a fine sherry for the ultimate experience.
Ingredients
Ibérico ham (50%), salt, dextrose, antioxidants (E-331), preservatives (E-252, E-250).
