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.

This Exqium shoulder is very good value for money.

Cebo de Campo means that the pigs are raised in freedom and fed with cereals and grasses.

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.

Cebo de Campo" 50% Iberian shoulder from pigs raised in the forests of Andalusia.

EXQIUM\'s 50% Iberian Cebo de Campo boneless shoulder comes from Iberian pigs raised in freedom in the dehesas of Spain. Their diet combines selected cereals and natural resources from the pastures. Slowly cured in natural cellars and made exclusively with Iberian shoulder and sea salt, this additive-free cut offers a melt-in-the-mouth texture and balanced aromas typical of Iberian charcuterie.

Shoulder of 50% Iberian Cebo de Campo breed from pigs raised in freedom and fed with grass and cereals.
Breeding in the southwest region of Spain which is the cradle of the Iberian pig.
Natural ripening for around 24 months.

Iberian Cebo de Campo shoulder from pigs raised in freedom and fed with grass and cereals.
Breeding in the southwest region of Spain, in the province of Badajoz, which is the cradle of the Iberian pig.
Natural ripening for around 24 months.

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.

Cebo de Campo boneless Iberian shoulder from free-range pigs fed on grasses, roots and cereals.
Raised in the south-western region of Spain, in the province of Badajoz, the cradle of the Iberian pig.
Naturally aged for around 24 months.

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 EXQIUM 50% Iberian Cebo de Campo boneless half shoulder comes from Iberian pigs raised in freedom in the dehesas of Spain. Their diet combines selected cereals and natural resources from the pastures. Slowly cured in natural cellars and made exclusively with Iberian shoulder and sea salt, this additive-free cut offers a melt-in-the-mouth texture and balanced aromas characteristic of Iberian charcuterie.