An exceptional Iberian ham from Señorío de Montanera

The Señorío de Montanera 100% Iberian Bellota Pata Negra ham is the embodiment of some of the most meticulous artisanal expertise in the Iberian tradition. Produced in southwestern Spain, particularly in the province of Badajoz, this ham comes from purebred Iberian pigs raised in optimal natural conditions.

Free-range farming in the dehesa

The pigs are raised free-range in the dehesas, vast traditional pastures composed of holm oaks and cork oaks. Each animal has ample space to move freely, promoting extensive farming that respects tradition.

The montanera: an exceptional diet

The montanera period, from November to February, is essential. The pigs feed mainly on acorns (bellotas), grasses, and natural resources. This diet, rich in monounsaturated fatty acids, promotes the marbling of fat throughout the meat and gives the ham its melt-in-your-mouth texture and characteristic aromas.

Salting and curing

After slaughter, the legs are salted with sea salt for a period appropriate to their weight. They are then left to rest for several months to allow the salt to distribute evenly throughout the meat.

A long, natural curing process

Aging generally lasts between 36 and 48 months, depending on the size of the cuts. Drying occurs naturally in ventilated drying rooms, where temperature and humidity fluctuate with the seasons. The hams are then transferred to a cellar, where the cool, dry air allows complex flavors to develop.

Rigorous quality control

Each ham is individually inspected by master ham makers. The traditional pricking method allows for the verification of aromas and ensures optimal quality.

An exceptional product

Señorío de Montanera ham offers a melt-in-your-mouth texture, finely marbled fat, and complex aromas with nutty notes. This product embodies the excellence of acorn-fed Iberian ham and is intended for food connoisseurs seeking authenticity and refinement.