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Bone-In Jamón Ibérico de Bellota by Peregrino - FREE SHIPPING!

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Bone-In Jamón Ibérico de Bellota by Peregrino - FREE SHIPPING!

Our House Brand of Acorn-Fed Ibérico Ham – About 14.5-15 lbs | JM-79

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  • Free-range, acorn-fed masterpiece
  • Aged for up to 4 years
  • Our exceptional house brand, Peregrino
  • 100% pure Ibérico breed
  • Serve thinly sliced at room temperature
  • Size - About 14.5 -15 lbs

Jamón Ibérico de Bellota is a treasure, the marriage of a noble breed, a unique ecosystem, a free-range lifestyle and a tradition of curing meats that goes back millennia. Slices from this beautifully marbled ham will begin to melt at room temperature because the golden acorn flavored fat is like olive oil – full of beneficial oils and flavors.

We tasted great cured hams from all across Spain, and we selected this particular ham to carry our Peregrino house brand. It is from the dehesa range land of southern Spain, and has a nutty, sweet flavor unlike any other. This finest of all hams is not very salty, but has an incredibly complex flavor. Savor each slice perfectly paired with a glass of fine wine.

The tale of Jamón Ibérico de Bellota starts with the Ibérico breed of pigs indigenous to Spain. Our hams come from 100% pure bred Ibérico pork which has the fullest, richest flavor - while most Ibérico pigs which are crossbred to help them grow faster and produce more offspring.

In addition to being pure bred, the second key ingredient is their free range lifestyle in a very special environment. These pigs spend their lives in family groups, wandering across the rolling hills of the dehesa range lands, eating herbs, grass and, most importantly, bellotas (acorns). The acorns of the holm and cork oaks are very sweet and full of beneficial fats (read "flavor"!) At the end of the montanera season, they are feasting on over 20 pounds of acorns a day!

This is important because the pork becomes marbled with antioxidant rich fat, allowing the hams to be cured for up to 5 years! During that time most of the fat drips away, bathing the ruby red pork with incredible flavors.

Mount your Jamón Ibérico de Bellota in a holder and cut delicate thin slices, about the size of a credit card. Serve them on a warm plate to allow the flavors to emerge. Then enjoy with friends and family, and share the essence of Spain’s finest culinary tradition!

Storage and slicing instructions: Please see the related video on this page for further information on how to store and slice your ham. Your ham can be stored and sliced for several weeks in your home. A ham holder is a necessary accessory to carve the ham properly. Store your ham in a cool, dry place. Your ham will also be shipped with helpful instructions.


Ibérico bellota pork ham and sea salt.

Nutritional Information

Serving size 1 oz (28g). Servings per container varied. Calories 89. Total fat 6g (8%), Saturated fat 2g (10%), Trans fat 0g (0%). Cholesterol 15mg (5%), Sodium 511mg (22%), Total carbohydrate 0g (0%), Dietary fiber 0g (0%), Sugars 0g, Protein 10g. Vitamin D 0%, Calcium 0%, Iron 4%, Potassium 3%. *Percent Daily Values are based on a 2,000 calorie diet.

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 9 to 10 pounds of sliced jamón.

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