Montesano 50% Iberian Bellota Ham

A well-balanced Iberian acorn-fed ham

The 50% Iberian Bellota Pata Negra Montesano ham is made from 50% Iberian pigs raised free-range in the dehesas of southwestern Spain, particularly in the province of Badajoz. This region is recognized as one of the prime areas for raising Iberian pigs.

Free-range farming

The pigs roam freely in vast expanses of oak forests. Each animal has about one hectare to itself, ensuring low density and optimal quality of life. This extensive farming directly contributes to the quality of the meat.

A diet consisting exclusively of acorns

During the montanera, the pigs feed exclusively on acorns, grasses, and roots. This rich diet promotes the infiltration of fat into the muscles and contributes to the development of the characteristic flavors of bellota Iberian ham.

A unique balance

The 50% Iberian breed produces hams that are slightly less fatty than 100% Iberian hams, while retaining the qualities of bellota. This offers a perfect balance between a melt-in-the-mouth texture and aromatic intensity.

A long curing process

The hams are cured for over 36 months in natural drying rooms. This gradual maturation allows for the development of a melt-in-your-mouth texture and complex aromas.

Rigorous quality control

Each piece is individually inspected and bears an official red seal at the end of the leg, guaranteeing its origin and quality.

An exceptional terroir

The province of Badajoz is one of the historic birthplaces of the Iberian pig, boasting a unique ecosystem of oak forests. This natural environment contributes to the richness of the diet and the exceptional quality of the ham.