An Iberian sausage from the Jabugo region

The Montesierra bellota Iberian sausage is produced in the Jabugo area of Andalusia, a region renowned for its Spanish Iberian cured meats. The climate and natural conditions of this region are ideal for slow, carefully controlled curing, which is essential for the development of the flavours.

Made from free-range Iberian pigs, fed on acorns during the montanera, this sausage benefits from high-quality raw materials.

Traditional Andalusian craftsmanship

Montesierra continues to uphold artisanal expertise in the production of its cured meats. The sausage is seasoned with precision, stuffed into natural casings and then slowly cured to achieve a supple texture and a balanced flavour profile.

Natural drying allows the characteristics of the acorn-fed Iberian pig to come through fully.

A tender texture and elegant flavours

The Sliced Bellota Iberian Sausage is characterised by:

• a tender, slightly marbled texture
• delicate notes of hazelnut and spices
• a lovely lingering finish
• a harmonious balance between Iberian meat and fat

Presented in thin, ready-to-serve slices, it offers a simple, elegant and convivial tasting experience.

Serving suggestions

Best enjoyed at room temperature to reveal its full aromatic complexity.

• Perfect for an Iberian charcuterie platter
• Pair with a mature Manchego cheese
• Ideal with a Spanish Crianza or Reserva red wine
• Pairs perfectly with artisan crackers

It is an essential component of any aperitif showcasing the authentic flavours of Spain.