The Iberico Bellota Ham (D.O. Los Pedroches), 100% Pata Negra Iberian breed, has been produced in Cordoba and its curing period is 36 months. This pure Iberian piece is obtained from the back legs of the Iberian pig raised in freedom, these being larger and elongated. It is the noblest part of the pig and is characterized by less fat.

Los Pedroches is one of the main producing areas of Iberico 100% Pata Negra products thanks to its climate of hot summers and soft winters and its wide expanses of pastures in which the pigs graze. In addition, its fooding gives it that characteristic flavor of Ibérico Bellota Pata Negra Hams, with an intense Iberian flavor with fruity touches. Its meat is of a colour from an intense red to pinkish color and its fat, between white and transparent, has a creamy texture and an intense aroma.

It is a product of the highest quality among the Iberico Bellota hams and valued worldwide as one of the great gastronomic treasures.

Origin: Los Pedroches (Córdoba). See areas of production of Iberian hams.
Curying: +36 months
Food: Acorns and grasses. See types of ham.
Consumption: Cut into small thin slices and serve at room temperature.
Conservation: See here how to preserve the Ibérico Bellota ham (Los Pedroches)

To know more about the 100% Iberico Bellota pata negra pieces here