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Boneless Pata Negra Bellota Iberian Ham
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- Race: 100% Iberian
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COVAP 100% Iberian acorn-fed boneless ham. ‘Alta Expresion Oro’ PDO Valle de los Pedroches. Pata Negra.
Boneless ham from 100% Iberian pigs fed on acorns. This ham is called "Pata Negra".
Jabugo PDO ham - 100% Iberian Pata Negra Bellota
100% purebred Iberian quality, fed on free-range acorns. The oak forests have a maximum of one pig per hectare for an acorn-rich diet.
Aged for up to 48 months and cured naturally by hand.
Whole boneless 5J Cinco Jotas bellota ham
Vacuum-packed whole boneless 5J ham.
Cinco Jotas ham is one of Spain\'s most famous hams.
It comes from the finest 100% Iberian pigs, free-range-fed on acorns in Andalusia.
Bellota 100% Iberian boneless Pata Negra Ham Exqium ADDITIVE-FREE
100% organic Iberian Bellota boneless ham - Pata Negra- Acorn Fed.
Half a boneless ‘bellota’ Iberian ham Cinco Jotas 5J
Demi Jambon 5J vacuum-packed boneless ham.
Cinco Jotas ham is one of Spain\'s most famous hams.
It comes from the finest 100% Iberian pigs, free-range-fed on acorns in Andalusia.
Jabugo PDO ham - 100% Iberian Pata Negra Bellota. Acorn Fed.
The best PDO Jabugo ham in boneless format
100% purebred Iberian acorn-fed quality.
One of our best boneless Iberian hams.
Ham ingot Cinco Jotas 5J
Boneless 5J Cinco Jotas bellota ham
5J vacuum-packed boneless ham.
Cinco Jotas ham is one of Spain\'s most famous hams.
It comes from the finest 100% Iberian pigs, free-range-fed on acorns in Andalusia.
100% boneless Iberian Bellota Pata Negra ham. Acorn fed.
Pata Negra Bellota ham from 100% Iberian breed from pigs raised in freedom and fed with acorns (bellotas), grasses and cereals.
Breeding in the southwest of Spain which is the cradle of the Iberian pig.
Natural maturing for at least 36 months.
Boneless Pata Negra Ham 100% Iberian Bellota Exqium 40 months - ADDITIVES FREE. Acorn fed.
100% Iberian Exqium bellota Pata Negra boneless ham.
This boneless ham, produced in Andalusia, is unique in that it contains no additives, nitrites or preservatives.
The only ingredients are ham and salt.
The ham is matured naturally, in drying sheds whose temperature and humidity are regulated by opening and closing the windows.
The curing period lasts around 40 months, depending on climate, room size and location.
A very pure breed, free-range rearing with a diet rich in acorns and the absence of additives give a perfect balance to this exceptional piece.
Boneless Iberian Ham - Boneless Bellota Pata Negra Ham
It's best to cut them cold and let them come to room temperature. Boneless ham can easily be stored in a cool, dry place. Once opened, your boneless ham should be stored in the refrigerator in cling film.