Iberian Ham

The 100% Iberian bellota Pata Negra BIO Señorio de Montanera shoulder comes from Iberian pigs raised in freedom in the dehesas of Extremadura according to the principles of organic farming. Fed mainly on acorns during the montanera, these pigs can consume up to 8 to 10 kg of acorns per day. Naturally cured for around 24 months, this shoulder has a melt-in-the-mouth texture and rich aromas characteristic of the finest Iberian charcuterie.

The Cinco Jotas 5J boneless Iberian bellota shoulder ham comes from Iberian pigs raised in freedom in the dehesas of Andalusia. During the montanera season, they feed mainly on acorns and can consume up to 8-10 kg per day. Slowly cured in natural cellars, this pata negra shoulder has a melt-in-the-mouth texture and exceptional aromatic richness.

The 5J Cinco Jotas Pata Negra 100% Iberian Bellota Shoulder Gift Set includes a shoulder weighing approximately 5 to 6 kg, sourced from free-range Iberian pigs raised in Andalusia and fed primarily on acorns during the montanera. Aged for approximately 24 months, it offers a melt-in-your-mouth texture and intense flavors. A premium gourmet gift idea for Iberian ham lovers.

For an additional €10, get the ham stand available in our accessories section.

The 100% Iberian acorn-fed Pata Negra Cinco Jotas 5J shoulder ham is a staple of Spanish cuisine. Produced in Andalusia from purebred Iberian pigs raised in the wild and fed primarily on acorns during the montanera season, it offers a melt-in-your-mouth texture and intense aromas, with a more pronounced flavor than ham.

For an additional €10, get the ham stand available in our accessories section.

The 100% Iberian Bellota Pata Negra Montesano shoulder comes from purebred Iberian pigs raised free-range in the dehesas of southwestern Spain. Fed exclusively on acorns, grasses, and roots during the montanera season, they develop rich, flavorful meat. Aged for approximately 24 to 28 months, this shoulder offers a melt-in-your-mouth texture and intense aromas.

For an additional €10, get the ham stand available in our accessories section.

The EXQIUM 100% Iberian Bellota Pata Negra boneless shoulder comes from Iberian pigs raised in freedom in the dehesas of Andalusia. During the montanera season, they feed mainly on acorns and can consume up to 8-10 kg per day. Slowly cured in natural cellars and made exclusively with Iberian shoulder and sea salt, this additive-free product offers a melt-in-the-mouth texture and exceptional aromatic richness.

Shoulder from 100% Iberian pigs fed on acorns. This shoulder is called "Pata Negra".

The EXQIUM 100% Iberian Bellota Pata Negra shoulder ham, free of additives, is an exceptional and exceptionally natural product. Sourced from free-range pigs in Andalusia—with approximately one hectare per animal—and fed on acorns, grasses, and roots, it is naturally cured for 22 to 28 months. Made solely with shoulder and salt, it offers a melt-in-your-mouth texture and intense aromas.

For an additional €10, get the ham stand available in our accessories section.

The Señorío de Montanera 100% Iberian Pata Negra Bellota Shoulder is a benchmark among the finest Iberian shoulders. Sourced from purebred Iberian pigs raised free-range in the province of Badajoz and fed exclusively on acorns, grasses, and roots, it is naturally cured for approximately 24 months. It offers a melt-in-your-mouth texture and rich, elegant aromas.

For an additional €10, get the ham stand available in our accessories section.

The 100% Iberian bellota Pata Negra BIO Señorio de Montanera half shoulder comes from Iberian pigs raised in freedom in the dehesas of Extremadura according to the principles of organic farming. Fed mainly on acorns during the montanera and slowly cured according to Iberian tradition, this shoulder has a melt-in-the-mouth texture and exceptional aromatic richness.

The Montesano Pata Negra 100% Iberian Bellota boneless shoulder comes from Iberian pigs raised in freedom in the dehesas of the province of Badajoz, in southwestern Spain. During the montanera season, they feed mainly on acorns and can consume up to 8 to 10 kg per day. Slowly cured in natural cellars, this pata negra shoulder has a melt-in-the-mouth texture and a rich aroma typical of the finest Iberian charcuterie.

The Montesano Pata Negra 100% Iberian bellota boneless shoulder comes from Iberian pigs raised in freedom in the dehesas of southwestern Spain. During the montanera season, they feed mainly on acorns and can consume up to 8 to 10 kg per day. Slowly cured in natural cellars, this pata negra shoulder has a melt-in-the-mouth texture and a rich aroma typical of Iberian bellota products.

The EXQIUM 100% Iberian bellota Pata Negra half shoulder comes from Iberian pigs raised in freedom in the dehesas of Andalusia. During the montanera season, they feed mainly on acorns and can consume up to 8 to 10 kg per day. Slowly cured in natural cellars and made exclusively with Iberian shoulder and sea salt, this additive-free product has a melt-in-the-mouth texture and remarkable aromatic richness.

The 100% Iberian Pata Negra Bellota Cinco Jotas 5J shoulder, sliced by hand, 70 g, comes from Iberian pigs raised in freedom in the dehesas around Jabugo in Andalusia. During the montanera, they feed mainly on acorns and can consume up to 8-10 kg per day. Slowly cured in the natural cellars of Jabugo and sliced by hand, this shoulder has a melt-in-the-mouth texture and rich aromas characteristic of Iberian bellota products.

The Señorío de Montanera 100% Iberian Pata Negra Bellota Organic Shoulder, sliced by hand, 80 g, comes from Iberian pigs raised in freedom in the dehesas of the province of Badajoz according to the principles of organic farming. During the montanera season, they feed mainly on acorns and can consume up to 8-10 kg per day. Slowly cured in natural cellars, this pata negra shoulder has a melt-in-the-mouth texture and a remarkable aromatic richness.

EXQIUM 100% Iberian Bellota Pata Negra shoulder, sliced by hand, 80 g, comes from Iberian pigs raised in freedom in the dehesas of southern Spain. During the montanera season, they feed mainly on acorns and can consume up to 8-10 kg per day. Made exclusively with Iberian shoulder and sea salt, without additives, and slowly cured in natural cellars, this shoulder has a melt-in-the-mouth texture and rich aromas characteristic of pata negra products.