EXQIUM 100% Iberian Bellota Pata Negra boneless ham is made from Iberian pigs raised in freedom in the dehesas of southwestern Spain. During the montanera, they feed mainly on acorns and natural grasses. Prepared using only ham and salt, with no additives, and then aged for over 40 months, this ham has a melt-in-the-mouth texture and a rich aroma.

EXQIUM 40-month aged 100% Iberian bellota Pata Negra boneless ham is made from purebred Iberian pigs raised in freedom in the dehesas of southwestern Spain. Fed mainly on acorns during the montanera, these animals develop rich and flavorful meat. Prepared using only ham and salt, with no additives, and then naturally cured for over 40 months, this ham has a melt-in-the-mouth texture and intensely flavorful aromas.

EXQIUM Cebo de Campo boneless Iberian ham comes from Iberian pigs raised in freedom in the dehesas of Andalusia. Their diet combines selected cereals and natural resources from the pastures. Made exclusively with Iberian ham and sea salt, without additives, then slowly cured according to Spanish tradition, this ham has a melt-in-the-mouth texture and balanced aromas characteristic of Iberian hams.

The hams are matured naturally, without the use of mechanical means, in buildings in the Sierra de Huelva, where they are aged for between 36 and 40 months.
Cebo de Campo means free-range pigs fed on cereals and herbs.

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The EXQIUM 100% Iberian Bellota Pata Negra boneless shoulder 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 and made exclusively with Iberian shoulder and sea salt, this additive-free product offers a melt-in-the-mouth texture and exceptional aromatic richness.

This Exqium shoulder is very good value for money.

Cebo de Campo means that the pigs are raised in freedom and fed with cereals and grasses.

The EXQIUM 100% Iberian bellota Pata Negra half shoulder 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 to 10 kg per day. Slowly cured in natural cellars and made exclusively with Iberian shoulder and sea salt, this additive-free product has a melt-in-the-mouth texture and remarkable aromatic richness.

EXQIUM\'s 50% Iberian Cebo de Campo boneless shoulder comes from Iberian pigs raised in freedom in the dehesas of Spain. Their diet combines selected cereals and natural resources from the pastures. Slowly cured in natural cellars and made exclusively with Iberian shoulder and sea salt, this additive-free cut offers a melt-in-the-mouth texture and balanced aromas typical of Iberian charcuterie.

The EXQIUM 50% Iberian Cebo de Campo boneless half shoulder comes from Iberian pigs raised in freedom in the dehesas of Spain. Their diet combines selected cereals and natural resources from the pastures. Slowly cured in natural cellars and made exclusively with Iberian shoulder and sea salt, this additive-free cut offers a melt-in-the-mouth texture and balanced aromas characteristic of Iberian charcuterie.

EXQIUM Cebo de Campo boneless Iberian ham comes from Iberian pigs raised in freedom in the dehesas of Andalusia. Their diet combines selected grains and natural resources from the pastures. Prepared using only Iberian ham and sea salt, with no additives, then slowly cured according to Iberian tradition, this ham develops a supple texture and balanced aromas.

EXQIUM 100% Iberian Bellota Pata Negra ham, sliced by hand, comes from Iberian pigs raised in freedom in the dehesas of Andalusia. Fed mainly on acorns during the montanera and slowly cured according to traditional methods, this ham has a melt-in-the-mouth texture and a rich aroma. A premium selection made exclusively with Iberian ham and salt, without additives or nitrites.

EXQIUM 100% Iberian Bellota Pata Negra shoulder, sliced by hand, 80 g, comes from Iberian pigs raised in freedom in the dehesas of southern Spain. During the montanera season, they feed mainly on acorns and can consume up to 8-10 kg per day. Made exclusively with Iberian shoulder and sea salt, without additives, and slowly cured in natural cellars, this shoulder has a melt-in-the-mouth texture and rich aromas characteristic of pata negra products.