Montesierra 100% Iberian "Pata Negra" Acorn-Fed Ham

An exceptional 100% Iberian acorn-fed ham

The 100% Iberian acorn-fed Pata Negra Montesierra ham comes from purebred Iberian pigs, with no crossbreeding. This genetic purity guarantees superior fat marbling, a very fine grain, and an incomparable melt-in-your-mouth texture—characteristics of the finest Iberian hams.

Free-range farming in Andalusia

The pigs are raised free-range in the dehesas of Andalusia, vast landscapes of pastures and oak trees. Each animal has several hectares to roam freely. This daily activity strengthens the musculature and contributes to meat that is both firm and melt-in-your-mouth, with perfectly distributed marbling.

The Montanera and Acorns

During the montanera, the final phase of rearing, the pigs feed exclusively on acorns (bellotas), grasses, and natural resources. This diet, rich in monounsaturated fatty acids similar to those found in olive oil, gives the ham a tender and juicy texture as well as a characteristic nutty flavor.

Extended aging

Montesierra is renowned for its extended curing periods, typically ranging from 36 to 48 months for 100% Iberian bellota hams. Depending on the cut and natural conditions, this curing process may take even longer.

A complex aromatic profile

Slow drying in natural cellars allows for the development of a rich aromatic profile: nutty notes, slightly woody hints, nuances of yeast, and sometimes subtle caramel or floral notes.

The Montesierra Style

Montesierra is distinguished by a perfect balance between mildness and intensity. The fat is glossy and highly aromatic, the flavors are clean without excessive saltiness, and the cuts exhibit great consistency.