Iberian acorn-fed ham 75% Iberian breed + Assorted Iberian cured meats. Belloterra.

Iberian acorn-fed ham 75% Iberian breed + Assorted Iberian cured meats. Belloterra.

Iberian acorn-fed ham 75% Iberian breed + Assorted Iberian cured meats. Belloterra.

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Rating: 4.7
No minimum order
Shipping time: 4 - 6 work days
From 6 €

Belloterra product batch:

  • 75% Iberian acorn-fed ham. Curing: 3 years. Weight: approximately 7.5-8 kg.
  • Assorted Iberian cured meats: Acorn-fed loin, Acorn-fed salchichón (dry-cured sausage), and Acorn-fed chorizo. Curing: 4 - 5 months. Approximate weight per piece: 0.5 - 0.6 kg. Individually vacuum-packed.

Free shipping to the peninsula.

Iberian acorn-fed ham, 75% Iberian breed. It has an intense aroma, delicate flavor, and a slightly fibrous texture, melting in the mouth and leaving a persistent aftertaste characteristic of acorns. It has a characteristic color that varies from pink to purple-red, shiny, with infiltration of rosaceous fat, rich in oleic acid, which makes it smooth to the touch and improves its organoleptic qualities. Loin: Made with natural ingredients and slowly cured for 150 days, finishing its maturation in a natural cellar. Salchichón and chorizo: Made following traditional recipes from the region, using selected lean meat from acorn-fed pigs that undergo meticulous processes of fat removal.
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More information

Belloterra product batch:

  • 75% Iberian acorn-fed ham. Curing: 3 years. Weight: approximately 7.5-8 kg.
  • Assorted Iberian cured meats: Acorn-fed loin, Acorn-fed salchichón (dry-cured sausage), and Acorn-fed chorizo. Curing: 4 - 5 months. Approximate weight per piece: 0.5 - 0.6 kg. Individually vacuum-packed.

Free shipping to the peninsula.

Iberian acorn-fed ham, 75% Iberian breed. It has an intense aroma, delicate flavor, and a slightly fibrous texture, melting in the mouth and leaving a persistent aftertaste characteristic of acorns. It has a characteristic color that varies from pink to purple-red, shiny, with infiltration of rosaceous fat, rich in oleic acid, which makes it smooth to the touch and improves its organoleptic qualities. Loin: Made with natural ingredients and slowly cured for 150 days, finishing its maturation in a natural cellar. Salchichón and chorizo: Made following traditional recipes from the region, using selected lean meat from acorn-fed pigs that undergo meticulous processes of fat removal.
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