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Sliced Bellota Ham 100% Iberian

Don Bardem

In Stock

Vacuum-packed slices 80g - 22.50 € (281.25 € / kg)

The best of Iberian cold meats, for a taste trip to Spain for tapas with friends or as an accompaniment to a nice salad with garnish

This 100% Iberian Bellota ham is cut into large slices ready to be eaten, and will delight your taste buds. Because it is made with purebred Iberian pig meat, you will be able to entouthiasmer yourself with these unmistakable flavours of Spanish gastronomy!

Each piece will offer a different palette of flavours, depending on the part of the ham in which it is cut.

Bellota ham

A superior category of Iberian ham, this ham is cured from the hind legs of Iberian pigs (purebred mother, Iberian + Duroc father), fed solely on the natural diet of the dehesas, the pastures in which they graze freely. This diet is mainly made up of oak acorns, which they love, but also a wide variety of roots and grasses.

A maturing period of 3 years allows the flavour and juiciness of the meat to express itself at its best potential.

Iberian Ham, a great classic of Spanish cold meats.

The melted shades of red, pink and ochre of these beautiful slices call for greediness. Compared to other types of ham, bellota hams offer a more beautiful infiltration of fat into the muscle, in the form of beautiful pink and shiny white streaks, thus a melting and juicy texture.

Its exquisite and unique aromas will express themselves with softness and delicacy.

Ham: a healthy dish

The fat of the ham after slow curing in the Dryers and Bodegas is a treat not only for the palate but also for the health, thanks to its high content of oleic acid, like olive oil. Iberian ham is rich in marvellous vitamin J (Ham), with delicate flavours recommended for health.

The aroma of an Iberian bellota ham is heady, penetrating and persistent due to the quantity of odorous volatile substances it contains. It gains both power and finesse when fully matured.

In addition to the sense of smell, ham also appeals to other senses. The visual through its colour, its shine, the marbling of its flesh, its texture and the fluidity of the fat. Finally, the taste allows us to appreciate its subtle salty-sweet nuances.

Source: Book: Jabugo al Maximo - The Art and Cut of Iberian Ham

Iberian cold cuts

Iberian cured meats are renowned for their superior quality, made possible by the breed of Iberian pig and its well-developed intramuscular fat, which gives it its juicy side, as well as the natural feed from the pastures of the Spanish Dehesas, large expanses where the pigs frolic and feast on the abundance of oak acorns.

This quality is regulated in Spain by a Royal Decree of 2014 on hams, aimed at preserving the Iberian breed and informing the consumer, in which the cured meats "De Cebo De Campo", "De Bellota Ibérico" and "De Bellota 100% Ibérico" are included. This decree lays down rules on the presence of the Iberian breed in the herd and on the natural part of the pigs' diet.

Don Bardem, Spanish gastronomic jewels for demanding gourmets

Based in Extremadura, the cradle of the Iberian pig, Don Bardem cured meats are made from Iberian breed pigs, reared in the open air by the best breeders in Spain, and highly appreciated by connoisseurs. From breeding to curing, Don Bardem is committed to strict quality control and guaranteed traceability of each of their products.

It is more particularly in Montánchez, a village at 990m above sea level in the Sierra, that Don Bardem hams and other Iberian cured meats are matured. The cold and dry climate in winter (a succession of low temperatures and falling humidity) and then harsh in summer (hot and airy) is the key to this village's reputation for curing hams and other Iberian meats for five centuries. The cold allows, with a soft salting, a perfect stabilization of the hams. The summer heat then causes the hams to sweat, which leads to an impregnation of fat in the muscle fibres. All this is done under the watchful eye of the cellar masters, who check each piece daily by eye, smell and touch.

Ham, shoulder, lomo or chorizo, always with a splendid maturation period of 12 to 36 months. Whole, in pieces or sliced, this is the best of Spanish cold meats that Don Bardem offers you to taste, in the way that suits you best! Gourmets and gourmets, you won't be able to resist hams with a sweet taste and intense and persistent aromas!

Bellota-grade Iberian pork ham, salt, preservatives E-250 and E-252

Average nutrition facts For 100g
Energy 379 / 1586.8 kcal / kJ
Total fat 29 g
  Saturated fat 6.2 g
Carbohydrate 0.1 g
  Sugar 0.1 g
Proteins 30 g
Salt 2.4 g

With this product, we recommend :


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