Montesano boneless ham, 50% Iberian bellota

An Iberian bellota ham from south-western Spain

The Montesano 50% Iberian bellota boneless ham comes from Iberian pigs reared in the dehesas of south-west Spain, a region considered to be one of the birthplaces of the Iberian pig.

Extensive farming in the dehesa

The pigs roam freely across the dehesa landscape, which consists of pastures and oak trees. This natural environment fosters extensive farming in keeping with Iberian tradition and directly contributes to the quality of the meat.

A diet rich in acorns

During the montanera, the pigs feed mainly on acorns that have fallen from the oak trees, as well as on grasses and aromatic plants found in the pastures. Each pig can consume between 8 and 10 kg of acorns per day, a diet that promotes the marbling of fat and the development of the characteristic flavours of bellota Iberian ham.

Montesano’s expertise

Based in Jerez de los Caballeros in the province of Badajoz, Montesano is renowned for its expertise in producing Iberian hams. Thanks to rigorous selection and traditional curing methods, the company offers products renowned for their quality and consistency.

Slow curing

The hams are cured for around 36 months in natural drying rooms. This gradual maturing process allows the development of a melt-in-the-mouth texture and a rich aromatic profile with delicate notes of dried fruit.