"Bellota ham" is a high-quality Spanish ham made from the meat of Iberian pigs that graze freely in oak forests during the so-called "Montanera" (acorn season) and feed on acorns. Here are some important features: Iberian pigs (Cerdo Ibérico): This pig breed originates from the Iberian Peninsula and is known for its unique meat quality. Free-range farming: Iberian pigs are allowed to roam freely in oak forests and feed on acorns. This aspect of farming significantly contributes to the taste of the meat. Acorn-based diet (Montanera): During the Montanera, pigs consume a large amount of acorns, giving the meat a characteristic flavor and a particularly tender texture. Air drying: The ham is air-dried in a traditional way, involving a longer aging process. This process can last several months to several years, depending on the desired quality and maturity of the ham. "Bellota ham" is often considered one of the best hams in the world and is highly valued for its unique taste and elaborate production. However, it is also known for its higher price compared to other ham varieties. When tasting a good Pata Negra ham, it can be noted that it has an intense flavor and is very juicy, indicating the quality of the intramuscular fat veins. But remember - one can only speak of Pata Negra ham from acorn-fed pigs if the animals are of Iberian breed and have been exclusively fattened in oak forests or Dehesas, meaning they roam freely in the oak forests or Dehesas and slowly accumulate this special fat from a diet consisting exclusively of acorns and other wild plants found in the oak forests.