100% Iberian Bellota Montesano ham. Pata Negra. Acorn fed.

Montesano 100% Iberian acorn-fed ham comes from animals raised in the "dehesas" of south-west Spain, a sustainable ecosystem unique in Europe. Over a million hectares of meadows and forests. Holm oaks, cork oaks, oaks and other plant species populate the landscape.

Morning mists cool the fields of this region, establishing a microclimate conducive to the development of fresh, aromatic herbs, coexisting with the king of these meadows: the Iberian pig.

And it's in Jerez de los Caballeros, Badajoz, that Montesano is located, and where, with the help of master and artisan ham makers, Bellota 100% Iberian hams and other products derived from Iberian pork are produced. In its quest for excellence, Montesano controls the entire production cycle, starting with the raw material, Iberian pigs.

A genetic trunk of 100% Iberian breed animals, "Retintos" and "Entrepelados", which, from the moment they are born on Montesano farms, are cared for with care and attention, as they form the basis of the careful production line.

Montesano pigs are free-range animals. Sun, air, water and open spaces are their natural habitat.

A diet based on fresh grass and aromatic herbs, large quantities of acorns and continuous bathing in ponds and streams make for elegant, well-shaped animals.

Then, in the "montaneras", where they can eat 12 to 15 kilos of acorns a day, they culminate an 18 to 24-month process that will determine the organoleptic characteristics and success of the end result. A tasty meat, rich in fatty acids, vitamins and antioxidants.

After the "montanera", the salting and post-salting of Bellota 100% Iberian hams and shoulders begins. This is followed by more than 4 years in natural drying sheds. The traditional process of opening and closing the windows to the mountain air adds character to the flavor and aroma that only authentic, acorn-fed Montesano ham can possess.