Senorio de Montanera 100% Iberian Bellota Pata Negra Ham

An exceptional Iberian ham from Señorío de Montanera

The Señorío de Montanera 100% Iberian Bellota Pata Negra ham is the embodiment of some of the most exacting artisanal expertise in the Iberian tradition. Produced in south-western Spain, particularly in the province of Badajoz, this ham comes from purebred Iberian pigs reared in optimal natural conditions.

Free-range rearing in the dehesa

The pigs are reared free-range in the dehesas, vast, characteristic pastures comprising holm oaks and cork oaks. Each animal has ample space to roam freely, promoting extensive rearing that respects tradition.

The montanera: an exceptional diet

The montanera period, from November to February, is crucial. The pigs feed mainly on acorns (bellotas), grasses and natural resources. This diet, rich in monounsaturated fatty acids, promotes the marbling of fat throughout the meat and gives the ham its melt-in-the-mouth texture and characteristic flavours.

Salting and curing

After slaughter, the legs are salted with sea salt for a period appropriate to their weight. They are then left to rest for several months to allow the salt to distribute evenly throughout the meat.

A long, natural curing process

Maturation generally lasts between 36 and 48 months, depending on the size of the legs. Drying takes place naturally in ventilated drying rooms, where the temperature and humidity fluctuate with the seasons. The hams are then transferred to a cellar, where the cool, dry air allows complex flavours to develop.

Rigorous quality control

Each ham is individually inspected by master ham-makers. The traditional ‘piquage’ method is used to assess the flavours and ensure the highest possible standard of quality.

An exceptional product

Señorío de Montanera ham offers a melt-in-the-mouth texture, finely marbled fat and complex flavours with hints of hazelnut. This product epitomises the excellence of acorn-fed Iberian ham and is aimed at food lovers seeking authenticity and refinement.