Jamón ibérico de bellota

Jamón ibérico de bellota is available using the age-old traditional methods, or organically. Fed on acorns, the Iberian pigs roam wild in pastures and oak groves. The resulting flavour is irresistibly unique: rich, creamy, and deep. Like olive oil, more than half of the fat of the jamón is healthy fat, with no added preservatives. Just as our jamón is served in top restaurants worldwide, we bring you one of nature’s most exquisite delicacies.

Gallegos de Solmirón - Jamones ibericos - 7 Bellotas

We stock a range of jamón all of exceptional quality and in the highest grade possible (‘de bellota’ – of the acorn). This includes both back legs and front legs and all our hams have been cured for at least two years and up to 3 and a half years depending on type and weight.

Jamón ibérico

Jamón Ibérico lacks cholesterol, added fat or preservatives and it is no wonder that this delicacy is declared to be one of the most exquisite natural foods in existence. An exclusive combination of the geographical setting, traditional expertise and unique raw materials results in the unmistakable taste and aroma of this delicacy.

Jamones ibericos - 100 % artesans

Curing Jamón ibérico de bellota

The lengthy process of curing jamón starts with carefully and naturally grown raw materials. The Iberian race of pig from which our jamón is produced is unique to the Iberian peninsula (Spain and Portugal) and is commonly referred to as the “black-leg” due to its distinctive characteristics. No other cured meat is made from this exclusive race of pig, which also has the special ability to transform about half of its fat into good fat, comparable to olive oil. This exceptional characteristic is not replicated by any other race of pig in the world.

The pigs are reared on natural feeding based on acorns “bellota” in an idyllic setting of evergreen and corn oaks. Another main characteristic of the Iberian pig is the infiltration of intermuscular and intramuscular fat. This makes the jamón appear ‘marbled’, which is one of the distinctive signs of top quality. The curing process of jamón involves a long and careful process of Mediterranean salting, drying and ripening. Combining both traditional processes with modern technology allows the quality to be preserved while providing all the sanitary guarantees.

Best Guijuelo - 7 Bellotas

7 Bellotas - Best non-organic iberico ham from Guijuelo

Our non-organic hams have been granted and have held the “Guijuelo Ham Brand of Origin” award ever since its conception, confirming the highest quality for our product. Our organic hams were the first of its kind and in 2002 won First Prize for Product of the Year at the Biofach Organic Food Expo in Germany.

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