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The 100% Iberian Bellota Ham from Cerdoh! It is the greatest expression of the flavor of a 100% pata negra Iberian ham. Coming from Campo de Argañán in the surroundings of the beautiful town of Ciudad Rodrigo, Salamanca. It is a very exclusive piece from Iberian pigs of lampiña lineage, special for its smaller size and the juiciness of its meat. Healing of more than 36 months
The García-Hervalejo family raises their 100% Iberian pigs in the Dehesa Salmantina bordering Portugal. A professional dedication and a diet rich in acorns from centenary oaks guarantees a unique flavor and quality in this 100% Iberian acorn-fed ham.
This 100% Iberian Bellota Ham is characterized by its lower infiltrated fat, a finer cane and its powerful acorn-fed flavor.
(The price does not include the possible decoration)
Specific References
Product Sheet Notice
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In the Dehesa del Campo de Argañán in Salamanca, the García Hervalejo brothers raise their own Iberian pigs. Exclusively 200 animals cared for in detail without haste or stress. Its healing is with care and detail. Guaranteeing traceability and homogeneity in its exclusive 100% Iberian acorn-fed products.
The products of Cerdoh! They are a commitment to innovation and presentation. The youth of its owners, their training and customer orientation are noticeable in each product and service provided.
Not only do they have an exceptional Bellota shoulder, the 100% Iberian loin of acorn Cerdoh! is exceptional. It has surpassed in blind tastings the most recognized brands in the market. A soft, unctuous and delicate texture. Possibly the best 100% Iberian acorn loin in the world.
You can consult our entire catalog of acorn-fed Iberian ham at the best price and preselected so that you can get your choice 100% right.
The Jamón de Bellota 100% Ibérico of Cerdoh! It is an exclusive piece of Iberian pigs of Lampiña lineage, raised in the Dehesa Salamanca with a diet rich in bellota. With more than 36 months of curing, it offers a unique and powerful bellota flavor, with less infiltrated fat. Coming from Campo de Argañán in Salamanca, it is the maximum expression of the 100% pata negra jamón ibérico.
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