Jambon 100% ibérique bellota "Pata Negra" Montesierra

This ham comes from 100% Iberian pigs, without crossbreeding.

This means superior fat infiltration, very fine marbling and an incomparable melt-in-the-mouth texture.

The pure Iberian breed metabolizes fats in a unique way, resulting in an intense, complex flavor.

The pigs are raised in montanera, the final phase of free-range fattening.

They feed exclusively on acorns (bellota) and grasses in the dehesas.

This diet produces :

• monounsaturated fatty acids (similar to olive oil),

• a characteristic nutty taste,

• a very soft, juicy texture.

The animals each have several hectares of land at their disposal.

Their daily movements strengthen their muscles, creating firm yet melting flesh with perfectly distributed marbling.

Montesierra is known for its very long maturing periods, often :

• 36 to 48 months for 100% Iberian Bellota hams,

• sometimes longer, depending on the cuts and natural conditions.

Slow curing in the bodegas of Jabugo (Huelva) develops a very complex aromatic bouquet: notes of hazelnut, yeast, underbrush, caramel, sometimes slightly floral.

Montesierra is a traditional house in the Jabugo region, one of the historic cradles of the finest Iberian ham.

Their style is characterized by :

• a balance between sweetness and intensity,

• a highly aromatic, glossy fat,

• clean flavors, without excess salt,

• great homogeneity between pieces.

*Ham holder not included.