The Brindisa bellota ham is made from pigs of 75% Iberico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks at the end of their lives.
The hams are then expertly cured in Guijuelo, Salamanca for between 30 and 36 months. The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish.
Minimum weight 7kg
Find out more about Spanish Ham and how to carve at our Ham School.
Nutrition - | Per 100g |
---|---|
Energy | 1267kJ / 304kcal |
Fat | 23g |
of which saturates | 8.5g |
Carbohydrate | 1g |
of which sugars | 0.5g |
Protein | 33g |
Fibre | 0g |
Salt | 4.5g |
* Typical values per 100g |
Produced by an ibérico meat-curing specialist who has more than 100 years of experience in this area, located in the famous ham-producing town of Guijuelo, Salamanca. Using this knowledge and allying it to a constant drive to maintain their standards of excellence, they make consistently high-quality ibérico charcuterie.
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