Arturo Sanchez Jamon Ibérico de Bellota is a true gastronomic jewel, because each piece is unique: the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in the cellars in Guijuelo, Spain.
✔ Minimum 48 months of natural healing. ✔ 100% Iberian acorn certificate. Black Label (pata negra) ✔ Iberian pork with double montanera, which gives its meat a higher quality and a better fat infiltrate by consuming many more acorns than the rest.
Time is of essence on a product like this: two years of living in freedom, in the dehesa fields, with two seasons to guarantee a double acorn-based feed and its healthy nutritional properties; then, a minimum of 48 months’ curing in Guijuelo in natural drying sheds, where the cold, dry wind of the Béjar and Gredos mountains do the rest.
Every day is different, a true challenge, and only the deepest knowledge gathered over more than a century of experience by a family who loves their work can guarantee that the 100% Iberian cured acorn ham that reaches your table is unique among the Iberian hams: the essence of a pure, balanced exquisite flavour.