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Your online shop to buy Acorn-fed Iberian Ham


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What is bellota Ham?

When we talk about acorn-fed Iberian ham, we are referring to those profiles that have the red label and the black label, which guarantee that the animal has had the right diet and lifestyle. Iberian acorn-fed ham comes from acorn-fed pigs that have been reared in the wild and fed on natural pasture, acorns and fruit.

When it comes to differentiating between a ham with a red label and one with a black label, it is worth mentioning that:

  • Red label acorn-fed Iberian ham: (the hams on this page) is a ham that has a 50% or 75% Iberian breed. During the hunting season it has lived in the wild and has been fed on pasture, fresh acorns and fruit. It is cured for a minimum of 36 months.
  • Black label Iberian acorn-fed ham: (100% Iberian hams) is a ham that has a 100% Iberian breed, like the red label hams, has lived in freedom and fed on natural pastures, acorns and fruit. It is a slightly fattier ham, which is why it usually needs 40 - 48 months of curing.

As you can see, the difference between a red label ham and a black label ham is the purity of the breed. The 100% Iberian breed pigs are somewhat fattier pigs, an aspect that not everyone likes and that for reasons of proliferation of breeding and to create a ham more adapted to a larger group of consumers, it has been decided to cross them with Duroc breed pigs and obtain hams with a 50% and 75% breed.

However, as you can guess from the characteristics we have mentioned between these two labels, the black label ham and 100% Iberian breed is the most coveted, it has the most delicate flavour of all, due to the genetics provided by the purity of the Iberian breed.

It is also the Iberian ham that provides the most benefits to the consumer. It has a higher oleic acid content and a higher percentage of unsaturated fats.

Visually, black label ham is a fattier ham, but this does not detract from the delicate taste and juiciness of the texture in the mouth. The greater scarcity of this type of ham compared to the rest, the benefits it provides and the genetic quality provided by the purity of the breed, make it the most coveted pata negra Iberian ham and therefore the one with the highest price.

Which acorn-fed Iberico ham to buy?

Acorn-fed Iberian hams for sale. Certified hams from Guijuelo, Andalusia and Extremadura. We offer you different formats: Whole leg, boneless, cubes and sliced. Exquisite hams, 50% and 75% breed, fed on natural pasture and acorns.

Before determining the type of acorn-fed Iberian ham you are going to buy, it is important to determine what it is going to be used for. Depending on the event or the consumption we are going to make, we will choose between one format or another. If we are regular ham eaters or we are going to consume it on a single day at an event, the ideal is to buy a whole leg of ham.

If, on the other hand, we want to eat a little, for a specific occasion or to make a nice gift, the ideal is to buy a few packets cut with a knife. Another very popular option is to buy ham cubes or even a whole ham that has been boned and polished, to cut it by machine or knife on a board and cut it in the way that best suits our needs at any given moment.

Buy Bellota Guijuelo Ham

The Guijuelo Denomination of Origin was the first geographical certification of Iberian ham in Spain. It is located in the municipality of Guijuelo, in the province of Salamanca. It produces excellent acorn-fed Iberian hams, with an optimum curing period of between 24 and 36 months. We recommend you to buy the Guijuelo acorn-fed Iberian ham, an excellent ham that you will love and that does not disappoint.

The Guijuelo denomination of origin certifies acorn-fed hams with a breed of 50% and 75%. They are hams with a good quality-price ratio.

Buy Extremadura bellota Ham

The denomination of origin Dehesa de Extremadura, is possibly the most rigorous geographical certification of Iberian ham. They only sell acorn-fed Iberian hams of at least 75% Iberian breed. We recommend you to buy acorn-fed Iberian ham from Extremadura. An excellent product, cured for at least 36 months.

Buy sliced or knife-sliced acorn-fed Iberian ham

If you have no experience in slicing a ham with a knife, directly from the ham holder or you simply like to enjoy Iberian acorn-fed ham as if it were freshly cut, we recommend that you buy sliced or knife-cut Iberian acorn-fed ham already vacuum-packed.

You can buy the acorn-fed Iberian ham in machine-sliced or knife-sliced packets, with a weight of 80 and 100 gr. If you are looking for sandwiches with an excellent acorn-fed ham, we recommend you buy it machine-sliced, as the slice will be thinner and easier to digest with the rest of the ingredients. If, on the other hand, you want a good portion of ham as an aperitif, slice by slice, we recommend that you buy the ham sliced with a knife.

You can find sliced or knife-cut acorn-fed ham from the main designations of origin, Guijuelo, Extremadura and Jabugo.

Where to buy iberico bellota ham online?

Where to buy a leg of iberico bellota ham is a question that we have asked ourselves more than once. Many times we hesitate between buying it in a physical shop, department store or in a specialised online shop.

When buying it in a physical shop, the prices are usually somewhat higher and the ham that you are going to buy has usually been outside the ham drying room for a long time. Between buying it in a physical ham shop and buying it in a large supermarket, the advice you are going to get in the shop is much more detailed.

At Gastronomic Spain we have a specialised customer service department that will respond immediately to any doubts or questions you may have about any of our hams. We also receive the hams directly from the drying room, so they will be in the best possible condition.

What is the price of an acorn-fed Iberian ham?

It should be noted that acorn-fed Iberian ham, whether black label or red label, is obtained from Iberian pigs that receive "more pampering". That is to say, they live in natural and better conditioned areas and obtain a healthy and more natural diet. As a result, pigs of a better breed are usually used, which is why the price of these hams is substantially higher.

The price is determined by the relationship between supply and demand and the format you wish to buy. As you know, the ham leg has a lot of waste between the skin, the excess yellow fat and the bones, which means that it has a useful weight of 50% of the total weight. When you buy other cleaner formats, you have to pass on this loss that has been removed, for this reason, the price per kg of the packets of acorn-fed ham shows a product without any loss, as do the ham cubes.

For this reason, if you are thinking of buying a leg of acorn-fed Iberian ham, we recommend this acorn-fed ham from Guijuelo. It is an excellent ham, with a good balance between fat and lean, a delicate texture and a correct curing process.

If price is a determining factor when it comes to buying an acorn-fed ham, I advise you to go to certified websites such as Gastronomic Spain, where we will advise you on which Iberian ham to buy. We usually have a special offer on acorn-fed Iberian ham.

Brands of acorn-fed Iberian ham

Acorn-fed Iberian ham is an artisan product, generally produced by family-run or medium-sized companies with average production. These are companies that control the entire process of producing acorn-fed Iberian ham. From the rearing and slaughter of the pig, the preparation and curing of the legs, to the marketing and sale of the hams.

Although in Gastronomic Spain we work with big name brands of acorn-fed Iberian ham, such as Jamones Nieto Martín de Guijuelo, Extrem ibérico de Dehesa de Extremadura and Jamones Sierra de Jabugo, what is really important is not the brand itself, but whether these hams are certified under a Denomination of Origin. The Denominations of Origin have become the main brands of acorn-fed Iberian ham.

In this case, Gastronomic Spain offers you hams of great quality under the designations of origin, Guijuelo, Dehesa de Extremadura and Jabugo.

How do you eat iberico bellota ham? Our recommendations to accompany it