An Iberian sausage from the Jabugo region

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

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

Traditional Andalusian expertise

Montesierra continues to use traditional methods in the production of its charcuterie. The sausage is seasoned with precision, stuffed into natural casings, and then slowly cured to achieve a supple texture and balanced flavor profile.

Natural drying allows the characteristics of bellota-fed Iberian pork to fully express themselves.

Tender texture and elegant aromas

Sliced Iberian Bellota Sausage is distinguished by:

• a tender and slightly marbled texture
• delicate notes of hazelnut and spices
• a beautiful length on the palate
• a harmonious balance between meat and Iberian fat

Presented in thin slices ready to serve, it is simple, elegant, and convivial to enjoy.

Tasting tips

Enjoy 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 artisanal crackers

It is an essential ingredient for creating an aperitif with authentic Spanish flavors.