A traditional Iberian bellota ham

Montesano 50% Iberian bellota ham is made from Iberian pigs raised in freedom in the dehesas of southwestern Spain. This natural environment, consisting of vast pastures and oak forests, is the historic cradle of Iberian pig breeding.

The dehesas, a unique ecosystem

The dehesas cover more than a million hectares of meadows and forests where holm oaks, cork oaks, and other plant species grow. This natural landscape provides an ideal habitat for the extensive breeding of Iberian pigs.

The montanera and acorn feeding

During the montanera, a key period in Iberian pig farming, the pigs roam freely in the pastures and feed mainly on acorns that have fallen from the oak trees. Each animal can consume between 8 and 10 kg of acorns per day, supplemented with fresh grass and aromatic plants. This diet contributes to the infiltration of fat into the meat and the development of the characteristic aromas of Iberian bellota ham.

Montesano expertise

The Montesano company, located in Jerez de los Caballeros in the province of Badajoz, continues a tradition of craftsmanship in the production of Iberian hams. The company controls the entire production cycle, from the rearing of the pigs to the curing of the hams.

A long and natural curing process

After salting, the hams are slowly cured in natural drying rooms for around 36 months. This gradual maturation process develops a supple texture and a remarkable aromatic richness with delicate notes of dried fruit.