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Pata Negra Bellota Iberian Ham
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- Race: 50% Iberian
Montesano ‘Cebo de Campo’ Iberian ham. 50% Iberian breed.
Cebo de Campo Iberian ham from free-range pigs fed on grass and cereals. 50% Iberian breed.
Raised in the south-western regions of Spain, the cradle of the Iberian pig.
Naturally matured for over 36 months.
50% Iberian Bellota Montesano Ham
Produced in south-west Spain, in the province of Badajoz, one of the prime regions for rearing and maturing Iberian pigs.
Exqium Iberian Ham "Cebo de Campo" from Andalusia WITHOUT ADDITIVES
The hams are matured naturally, without the use of mechanical means, in buildings in the Sierra de Huelva, where they are aged for between 36 and 40 months.
Cebo de Campo means free-range pigs fed on cereals and herbs.
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Montesierra 50% Iberian Cebo de Campo Ham
Cebo de Campo" 50% Iberian ham from free-range pigs raised in the forests of Andalusia.
Iberian ham - Pata Negra ham - Bellota ham
Iberian ham is one of the best hams you can find, but sometimes you get a bit lost with all the different names and variations.
All the Iberian hams offered on Spain-Gourmet come from free-range Iberian pigs . If these animals give us pleasure, at least let them live free and happy.
That's why we don't carry Iberian hams with the white label that come from pigs that live in confinement.
A quick guide. An Iberian ham is a ham that comes from a pig of at least 50% Iberian breed. A 100% Iberian ham fed on acorns is a Pata Negra ham.
The qualities are as follows:
-Cebo Iberian ham: minimum 50% Iberian breed and enclosed rearing. Artificial feeding. White strap. We do not process this lower quality.
-Cebo de Campo Iberian ham: Minimum 50% Iberian breed, free-range. Feeding of cereals, herbs and roots. Green wristband.
-Bellota Iberian ham: Minimum 50% Iberian breed, free -range. Diet exclusively acorns, herbs and roots. Red wristband.
-Pata Negra Bellota Iberian Ham: Minimum 100% Iberian breed , free-range. Exclusive feed of acorns, herbs and roots. Black wristband.
A Pata Negra ham is exclusively the latter . But some people call all Iberian hams Pata Negra Ham, and this is a deliberate mistake and a deception.
And one last indication. The ham is the back leg and the shoulder is the front leg. The difference in price between a ham and a shoulder comes from the yield of the piece. The shoulder is fatter.
If you're buying a ham on the bone, don't peel off all the fat from the ham or shoulder, and make slices with the meat and fat.
The fat in an Iberian ham or shoulder is synonymous with quality, and allows for longer maturing.The taste of ham.
You can find out more about hams in our articles"Choosing your Iberian Ham","Iberian Ham Labeling","Pata Negra Ham".
If an Iberian ham is too big for you, we suggest our Iberian shoulders. They are smaller, but you should know that they have more waste because they have more superfluous fat.
Choose your Iberian shoulder from our"Pata Negra Bellota Iberian Shoulder" section.