Montesierra 100% Iberian Bellota Pata Negra ham comes from purebred Iberian pigs raised free-range in Andalusia. Fed exclusively on acorns during the montanera season, they develop rich meat with fine marbling and a melt-in-your-mouth texture. Aged slowly for 36 to 48 months depending on the cut, this ham offers complex aromas and remarkable balance.

For an additional €10, get the ham stand available in our accessories section.

The Montesierra 50% Iberian Cebo de Campo ham comes from pigs raised free-range in the dehesas and fed on grains, grasses, and natural resources. This extensive farming method results in flavorful, well-balanced meat. Naturally cured for approximately 36 months, this ham offers a melt-in-your-mouth texture and a delicate flavor, providing excellent value for the price.

For an additional €10, get the ham stand available in our accessories section.

The Montesierra Cebo de Campo 50% Iberian pork shoulder comes from pigs raised free-range in the dehesas and fed on grains, grasses, plants, and natural fruits. This extensive farming method results in flavorful, well-balanced meat. Naturally cured for approximately 20 months, this shoulder offers a melt-in-your-mouth texture, delicate aromas, and excellent value for the price.

For an additional €10, get the ham stand available in our accessories section. (*Stand shown in photo not included.)

Montesierra 80 g 100% Iberian Bellota "Pata Negra" Ham is a benchmark in high-end Iberian charcuterie. Made from 100% Iberian pigs fed exclusively on acorns during the montanera season, it offers a melt-in-the-mouth texture and deep aromas of dried fruit. A convenient size for savoring the excellence of authentic pata negra.

The 100% Iberian bellota Pata Negra Montesierra shoulder ham, sliced, 80 g, comes from Iberian pigs raised in freedom in the dehesas of Andalusia. During the montanera season, they feed mainly on acorns and can consume up to 8-10 kg per day. Slowly cured in natural cellars, this Iberian shoulder ham offers a melt-in-the-mouth texture and rich aromas characteristic of the finest Iberian charcuterie.

Montesierra 50% Iberian Bellota Sliced Lomo is produced in Jabugo, Andalusia, a region renowned for its Iberian charcuterie. Made from 50% Iberian pigs fed on acorns during the montanera, it has a tender texture and delicate, balanced flavors. Finely sliced and ready to eat, it is ideal for an aperitif or a refined Iberian platter.

Montesierra Iberian Bellota Sliced Chorizo is produced in Jabugo, Andalusia, a region renowned for its Iberian charcuterie. Made from Iberian pigs fed on acorns during the montanera, it has intense aromas and a supple texture subtly enhanced with paprika. Finely sliced and ready to eat, it is ideal for an aperitif with authentic Spanish flavors.

Net weight 80 g

Montesierra Bellota Iberian Sausage is produced in Jabugo, Andalusia, a region renowned for its Iberian charcuterie. Made from Iberian pigs fed on acorns during the montanera, it has a tender texture and rich, balanced flavors. Finely sliced and ready to eat, it is ideal for a gourmet appetizer or a refined Iberian platter.

Net weight 80 g