Montesano 100% Iberian Bellota Pata Negra ham comes from purebred Iberian pigs raised free-range in the dehesas of southwestern Spain, particularly in Badajoz. Fed primarily on acorns during the montanera season, they develop rich, flavorful meat. Naturally aged for over 4 years, this ham offers a melt-in-your-mouth texture and highly complex flavors.

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

Montesano 50% Iberian Bellota Ham comes from Iberian pigs raised in freedom in the dehesas of southwestern Spain. During the montanera season, they feed mainly on acorns, as well as grasses and aromatic plants found in the pastures. Naturally cured for around 36 months, this Iberian ham has a melt-in-the-mouth texture and rich aromas characteristic of bellota hams.

The Montesano Cebo de Campo Iberian Ham (50% Iberian) comes from pigs raised free-range in the dehesas of southwestern Spain, particularly in Badajoz. Fed on grasses, natural plants, and grains, they produce a flavorful and well-balanced meat. Made using traditional methods, this ham offers a pleasant texture and excellent value for money.

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

The Montesano 50% Iberian Bellota Pata Negra ham comes from pigs raised in the open air in the dehesas of southwestern Spain, particularly in the province of Badajoz. Fed exclusively on acorns during the montanera, they develop a flavorful and well-balanced meat. Aged for over 36 months, this ham offers a melt-in-your-mouth texture and an excellent balance between intensity and finesse. The 50% Iberian ham is less fatty than the 100% Iberian ham.

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

Montesano Cebo de Campo 50% Iberian ham comes from Iberian pigs raised in freedom in the dehesas of southwestern Spain. Their diet combines selected grains and natural resources from the pastures. Slowly cured in natural drying rooms according to Iberian tradition, this ham has a supple texture and balanced aromas characteristic of Cebo de Campo Iberian hams.

The 100% Iberian Bellota Pata Negra Montesano shoulder comes from purebred Iberian pigs raised free-range in the dehesas of southwestern Spain. Fed exclusively on acorns, grasses, and roots during the montanera season, they develop rich, flavorful meat. Aged for approximately 24 to 28 months, this shoulder offers a melt-in-your-mouth texture and intense aromas.

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

Iberian Cebo de Campo shoulder from pigs raised in freedom and fed with grass and cereals.
Breeding in the southwest region of Spain, in the province of Badajoz, which is the cradle of the Iberian pig.
Natural ripening for around 24 months.

The Montesano Pata Negra 100% Iberian bellota boneless shoulder comes from Iberian pigs raised in freedom in the dehesas of southwestern Spain. During the montanera season, they feed mainly on acorns and can consume up to 8 to 10 kg per day. Slowly cured in natural cellars, this pata negra shoulder has a melt-in-the-mouth texture and a rich aroma typical of Iberian bellota products.

Cebo de Campo boneless Iberian shoulder from free-range pigs fed on grasses, roots and cereals.
Raised in the south-western region of Spain, in the province of Badajoz, the cradle of the Iberian pig.
Naturally aged for around 24 months.

Montesano Bellota Iberian Chorizo is a premium cured meat made from the finest cuts of Iberian pork from pigs raised free-range in the dehesas and fed on acorns. Seasoned with Pimentón de la Vera and aged for at least five months in natural cular casings, it offers an intense aroma, a rich texture, and an authentic flavor.

Montesano 100% Iberian Bellota Pata Negra Ham, sliced by hand in 100 g portions, reveals all the delicacy of this exceptional Iberian ham. Made from 100% Iberian pigs fed exclusively on acorns during the montanera season and naturally cured for between 36 and 48 months in Extremadura, it offers a melt-in-the-mouth texture and deep aromas characteristic of the finest pata negra hams.

Montesano 100% Iberian Bellota Pata Negra Ham, hand-sliced in 80 g portions, expresses all the finesse of exceptional Iberian ham. Made from 100% Iberian pigs fed exclusively on acorns and naturally cured for between 36 and 48 months in Extremadura, it has a melt-in-the-mouth texture and deep aromas characteristic of genuine pata negra.

Montesano Cebo de Campo 50% Iberian ham, sliced by hand, comes from Iberian pigs raised in freedom in the dehesas of Extremadura. Fed a diet of selected grains and natural pasture resources, these pigs develop flavorful, well-balanced meat. Slowly cured according to Iberian tradition, this ham offers a melt-in-the-mouth texture and delicate aromas.

Montesano Iberian Morcilla Serrana is a traditional cured meat made from select cuts of Iberian pork, including pork belly and throat. Seasoned with paprika, garlic, and onion, and aged for at least 45 days in natural drying rooms, it offers a creamy texture and a rich flavor. Perfect as an appetizer or for charcuterie platters.