Ibérico Duo - Sliced Jamón Ibérico & Jamón Ibérico de Bellota$67
- Jamón Ibérico ham + acorn-fed Ibérico de Bellota
- Try the world's finest hams!
- Great side by side comparison
- Perfect 'tapa' - serve at room temperature
- Size - 3 oz + 3 oz
Jamón Ibérico is the world's best dry-cured ham. Like Kobe beef or Beluga caviar, the flavor and quality are a result of centuries of tradition, handed down to create the finest example of its kind. These intensely flavored hams are cured for over two years in the mountains of Spain, transforming the pork into a concert of flavors achieved by no other ham.
Jamón Ibérico comes from the native black Ibérico pigs, found only in Spain. Its dark red meat and rich, complex flavor are best enjoyed at room temperature with a fine wine and not much else.
Jamón Ibérico de Bellota takes the quality to an even higher level. These lucky Ibérico pigs live a free-range life, feasting on acorns (bellota) that fall from the oak trees of their extensive pastureland. These acorns add an incredibly complex nutty flavor.
Each week we slice our Ibérico hams to ensure the thinnest, most delectable slices. You will be able to see the difference between the sliced Ibérico and its big brother the 'Bellota’ by the fact that the Bellota ham's mono-unsaturated fat glistens on each slice of ham.
Jamón Ibérico de Bellota comes from Ibérico pigs that range freely across southwestern Spain, consuming huge amounts of acorns ('bellotas' in Spanish). This wonderful combination of diet and exercise, along with expert dry-curing, creates what many connoisseurs call the finest (and healthiest) ham in the world.
Both types of Ibérico ham are carefully cured for two to four years in the mountains of Spain.
Jamón Ibérico: Ibérico pork and salt.
Jamón Ibérico de Bellota: 100% 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
The unopened packages can be stored in the refrigerator for 2 to 3 weeks. Once opened, store in the refrigerator and consume within 3 to 5 days. Small white spots are amino acids found in aged meat and cheese products and are perfectly safe to eat.
Serve at room temperature.
May We Suggest
"The jamon iberico was excellent, moist and flavorful. I would purchase it again. The jamon iberico de bellota on the other hand was dry and too salty for my taste. "
Renate - Mahwah, NJ April 2022
"Both are remarkable hams, and it’s interesting to try to differentiate each on flavor. The bellota wins - bring both to room temp - but both are exceptional!"
Doug - DC, DC January 2022
Robert - Highland Mills, NY September 2021
Robert - Highlands Mills, NY September 2021
Teba - WASHINGTON, District of Columbia July 2014
"These hams are both excellent. But the Bellota is, well, nothing short of other-worldly. It's hard to describe just how good they are..."
John - Houston, TX July 2014
Kim - LITTLETON, CO April 2014
"an explosion of very many flavors, great"
BOBBY - MOULTRIE, GA March 2013
"This was a gift and they were very pleased."
Elizabeth - Decatur, Illinois January 2013
"Great product but i just dont find Iberico to be worth the crazy price. "
Foodie - Medina, Ohio January 2013
Jean - Union, New Jersey January 2013
Nico - April 2012
"Great flavor. Worth the price"
Steve - January 2012
"Really really wonderful. It would be nice if you could order half a boneless ham."
Andrea - November 2011
"We sampled these in restaurants and the market in Barcelona and if I closed my eye's - I was back there again! Truly wonderful!"
Diana - July 2011
"I think the plastic wrapping changes the taste, would much prefer a dryer product."
Mercedes - April 2011
"Veeery good. Not quite as good as what we had in our two trips to Spain,...but as good as it gets on American soil.."
Randi - February 2009