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Acorn-fed ham 50% Iberian Los Hernández from the Santa Ana Valley a few kilometers from the renowned ham town of Jerez de los Caballeros in Badajoz. Cured in an artisanal way in the dryers of the Hernández family for a minimum period of 3 years. It is a ham corresponding to selected and very limited lots.
Los Hernández 50% Iberian acorn-fed ham is recognized by professionals in the sector for its characteristic texture and flavor.
Like all acorn-fed Iberian ham, this ham comes from Iberian pigs that in their stage of fattening in montanera have immersed more than 10kgs per day of acorns and other fruits of the Dehesa.
(The price does not include the possible decoration)
Specific References
Product Sheet Notice
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For more than 70 years, Jamones ibéricos Los Hernandez. Jerez de los Caballeros. Badajoz elaborate with care and passion hams and sausages of high quality that continue to cure naturally in the dryer used by the founder himself, corresponding to the first generation of Los Hernández who dedicated themselves with care and wisdom to the elaboration of this gastronomic jewel.
In this sense, their products remain as traditional as in the past although they have introduced new technological or logistical advances in the processes. 60 years give to have the right recipes for unique hams and sausages that represent the traditional essence in Los Hernández.
They currently produce thousands of hams, shipping their products both nationally and internationally. And, throughout all these years, they have been able to appreciate all the notes of this delicious product.
It is on the palate where all the nuances are triggered, with an explosion of flavors resulting from the naturalness of the salting and drying process, all in a favorable environment and with environmental elements that generate a perfect combination.
Jamones ibéricos Los Hernandez of Jerez de los Caballeros with more than 60 years dedicated to the world of ham production and 4 generations, the Hernandez family dedicates all its time to take care of the complex process that requires a piece of Iberian ham or cured meat.
The Jamón De Bellota 50% ibérico Los Hernández is cured by hand for at least 3 years and is recognized for its distinctive flavor. It comes from pigs that feed on acorns and fruits from the Dehesa during their fattening stage. It is produced in the Santa Ana Valley, near Jerez de los Caballeros in Badajoz.
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