Jamón ibérico de bellota

Jamón ibérico de bellota is the Iberian pigs fed on black acorns. The curing process converts 60 percent of the fat of the acorn-fed pigs into beneficial good-cholesterol monounsaturated fat, much like extra-virgin olive oil.

The ham are hung to dry in the winter and as the season change and as the temperature rises, the fat is melt away. Curing process creating flavor compounds that make the ham flavorful.

Jamón ibérico comes from the heritage black footed pigs that live the life of a normal pig.
Jamón ibérico de bellota