0

items in your basket

total basket value

Your Basket

Get 15% off your first order when you join our food-filled mailing list! Click here to sign-up.

Brindisa Bellota 75% Iberico Ham Leg

Name: Brindisa Bellota 75% Iberico Ham Leg
Availability: InStock

£0.00

Read all reviews

Quantity

IN STOCK

FREE OVER £60

DESCRIPTION

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.

INGREDIENTS

INGREDIENTS Pork, salt, preservative: E252. Made with 166g of Spanish pork per 100g of finished product STORAGE & CARE Keep in a cool and dry place away from direct sunlight

Nutrition

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

REVIEWS

RECIPIES

SUPPLIER

A. Castro y González, S.A.

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.

TRY OUR SPANISH RECIPES

Bring Spain to your kitchen with some of our fantastic, tried and tested recipes!

Learn more

Join the
Brindisa Family

Joining our mailing list makes you part of our food family. You will receive exciting offers and updates. Learn more about the origin of our food, and the fascinating backstories which relate to true food heroes and artisanal production.

I will share with you seasonal recipe ideas. And you will be the first to hear about our new products! It would be lovely if you would join us ...

MONIKA LINTON, FOUNDER