Iberian Bellota ham fully boned. Gran Reserva hams coming from carefully selected pigs and a curing time of 36 months approx.
This is the same Bellota ham for sale in Casa Onofre. These hams are cured in the cellars in El Repilado hams are torn to pieces, degreased and they are opened to remove the bones. Thus, nothing is wasted, the whole ham is consumed. With a good knife or an specific ham table, you could cut and taste this delicacy from Jabugo area.
Sale in vacuum packed. Approximate weight.
It can be kept for some months.
Data sheet
100% Picual variety. 0.5 litre glass bottle. Year after year, the producers of this oil have maintained the intensity and much appreciated flavour of the Picual variety.
Piece of deboned acorn-fed ham. Black label. 100% Iberian bloodstock, it represents less than 5% of the country's Iberian pigs.
Presented here as a 100% pure Iberian version, acorn loin sausage is a product made from the pig's loin. The meat is seasoned before being stuffed into gut casings and cured. This product has an approximate length of 50cm after curing. It is eaten in thin slices.
The lomo ibérico de bellota is prepared following specific steps, first, the meat is extracted from pig and then is seasoned. After that, the loin is stuffed into casings and cured. It is approximately 50 cm.
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