Montesierra 100% Iberian ‘Pata Negra’ acorn-fed ham

An exceptional 100% Iberian bellota ham

The Pata Negra Montesierra 100% Iberian bellota ham comes from pure-bred Iberian pigs, with no cross-breeding. This genetic purity guarantees superior fat marbling, a very fine grain and an incomparable melt-in-the-mouth texture – characteristics of the finest Iberian hams.

Free-range rearing in Andalusia

The pigs are reared free-range in the dehesas of Andalusia, vast landscapes of pastureland and oak trees. Each animal has several hectares in which to roam freely. This daily activity strengthens the muscles and contributes to meat that is both firm and melt-in-the-mouth, with perfectly distributed marbling.

The montanera and acorns

During the montanera, the final stage of rearing, the pigs feed exclusively on acorns (bellotas), grasses and natural resources. This diet, rich in monounsaturated fatty acids similar to those found in olive oil, gives the ham a tender, juicy texture and a distinctive nutty flavour.

A long curing period

Montesierra is renowned for its extended curing periods, typically between 36 and 48 months for 100% Iberian bellota hams. Depending on the individual ham and natural conditions, this curing period may be even longer.

A complex aromatic profile

Slow curing in natural bodegas allows a rich aromatic profile to develop: nutty notes, slightly woody hints, nuances of yeast and, at times, subtle caramel or floral notes.

The Montesierra style

Montesierra is distinguished by a perfect balance between mildness and intensity. The fat is glossy and highly aromatic, the flavours are clean without being overly salty, and the hams are remarkably consistent in quality.