Our Jamon Iberico de Bellota, dry cured Acorn fed Ham, is the top of the charcuterie pyramid. The source of this dry cured ham is our 100% Iberico breed hog, a pig native to the Iberian peninsula and descended from wild boars. It is prized for its extreme marbling which yields a beautiful rich and silky textured ham.
We raise our hogs on the Redondo ranch in Extremedura and age the hams at our facility in Candelario in the mountains outside Salamanca.
The hogs are free ranging, then feeding exclusively on acorns from October through January until they reach the weight of approximately 180kg, 400 lbs.
Then the hams are processed and dry cured and aged for a minimum of 4 years in a centuries old process that mimics the turning of the seasons. Redondo Iglesias ham masters bring 4 generations of expertise to this amazing and deluxe ham.
