Pata Negra Jamon Bellota 100% 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).
Taste the pure essence of Jamón Bellota 100% Ibérico , now available in a convenient boneless version. This Pata Negra , the embodiment of Spanish culinary tradition, comes from the prestigious region of Guijuelo , Salamanca. Perfect for those who want to enjoy the ultimate luxury of Iberico ham, with the convenience of a boneless preparation.
With a minimum maturation period of 46 months and a diet of acorns during the Montanero season, this ham offers an unparalleled taste experience. Thanks to its boneless format, this ham is easier to slice and perfect for professional and home use.
Why choose boneless Pata Negra Jamón Bellota 100% Ibérico?
- 100% Ibérico breed: Originating from purebred Ibérico pigs, known for their unique black hoof, also called Pata Negra .
- Diet: The pigs feed on acorns, wild herbs and grasses, which provide a complex, nutty flavour and silky texture.
- Free range: During the Montanero season, the pigs graze freely on the Dehesa , an ecosystem of oak forests, which contributes to the exceptional quality of the meat.
- Maturation: Aged for at least 46 months in Guijuelo, known for its ideal conditions for maturing Iberico ham.
- Handy size: The boneless format makes slicing easier and reduces waste, ideal for professional use or for enthusiasts who often enjoy Spanish ham.
What makes Pata Negra unique?
The term Pata Negra refers to the black hoof of 100% Ibérico pigs and is an exclusive designation for hams of the highest quality. The combination of the acorn-fed diet, free range and long maturation makes this ham a true delicacy.
Usage and tips
- Storage: Store the ham in a cool, dry place. After opening, wrap it well with grease and foil or store in a vacuum package.
- Serving: Slice the ham thinly with a sharp knife or a slicer for the best taste experience. Combine with a glass of red wine, cava or sherry for a perfect pairing.
Ingredients
Pure Iberico ham, salt, dextrose, antioxidants (E-331) and preservatives (E-252, E-250).
