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Bone-In Jamón Ibérico de Bellota Ham by Montaraz - FREE SHIPPING!


Bone-In Jamón Ibérico de Bellota Ham by Montaraz - FREE SHIPPING!

Free-Range, Acorn-Fed Ibérico Ham from Extremadura | JM-162

All Natural

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  • Acorn-fed Ibérico ham
  • 100% Ibérico breed
  • Nitrate free, all natural
  • Aged for over 3 years
  • Hoof removed according to USDA guidelines
  • Size - Approximately 14-17 lbs

Acorn-fed Jamón Ibérico de Bellota is the most luxurious ham in the world. Each paper thin slice is meltingly delicious with a deep richness and complex flavor. Hand-carving slices from a whole bone-in ham is the best way to taste Ibérico de Bellota ham at its pinnacle of flavor. Mounted in a special ham holder, this Montaraz UNICO Bellota ham makes a stunning centerpiece for your next party or family gathering.

Montaraz has perfected the art of curing fine Spanish ham over the last 125 years. They use only 100% pure-breed, acorn-fed Ibérico pigs that spend their lives wandering the beautiful dehesa. The hams are cured for over three years, creating an intense flavor and exceptional richness.

Bellota in Spanish literally means acorn. Ibérico pigs destined for the bellota designation feast during the ‘montanera’ season when the oak trees drop tons of sweet acorns. Before and during this period they spend their days walking across the ‘dehesa’ rangeland – each pig is allowed over 2 acres to forage.

Because of this exercise and diet, the hams are infiltrated with rich, beneficial fats. This allows them to be cured for over three years, undergoing a complex transformation which infuses the ham with intense flavor. Only when they are perfectly cured will the Montaraz jamón master allow them to be sold.

Montaraz is part of the DOP Extremadura, a denomination of origin similar to a wine appellation. Every step is inspected by an independent organization to ensure the finest quality - from the origins of the pork, to the levels of oleic acid, to the final packaging.

Since 1890 Montaraz has aged fine Ibérico hams. Four generations of family expertise goes into the curing of each jamón.

Allow your jamón to come to room temperature before carving. A ham holder is needed so that you can slice your Jamón Ibérico de Bellota properly and safely. Please view the video on this page for slicing instructions.


Ibérico de bellota pork and sea salt.

All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.

Use and Care

A bone-in ham will last approximately 6 to 8 weeks. Store in the refrigerator in the plastic wrapper for 2 to 3 months or remove from the plastic and store in a cool dry place on a ham holder or hanging by the rope provided.

Once you cut into it, cover the cut surface with fat from the jamón and a light breathable cloth. The cut surface may dry out a bit; simply cut off the dry portion and continue slicing. Do not remove the fat and skin from areas you are not actively slicing, as they protect the ham from drying out.

A thin layer of mold may appear on whole hams and is completely harmless. It can be removed with a clean, damp cloth or with a cloth and olive oil. Small white spots are amino acids found in aged meat and cheese products and are perfectly safe to eat.

Serve the slices at room temperature.

This ham will yield approximately 10 pounds of sliced jamón.

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