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Brindisa Bellota 75% Iberico Ham Leg
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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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