Jamon Iberico de Bellota – MONTARAZ Pata Negra
One hundred and twenty-five years of producing a true masterpiece. This is not simply ham. This is Jamon Iberico de Bellota Montaraz Pata Negra — the absolute pinnacle of Spanish charcuterie, an edible monument to patience, tradition, and the extraordinary natural conditions of Extremadura that simply cannot be replicated anywhere else on earth.
The story begins in the ancient dehesa oak forests of Extremadura, where black-hoofed Iberico pigs roam freely and feed exclusively on fallen acorns — bellota — during the montanera season. This extraordinary natural diet develops an intense marbling of oleic-rich fat throughout the muscle that gives Jamon Iberico de Bellota its unmistakable silky texture, its deep, complex flavor, and those iconic Mother-of-Pearl streaks running through the brilliant purple-red flesh. Then comes the patience. Sea salt and time — and nothing else. No nitrates, no nitrites, no antibiotics, no hormones. Just jamón, sea salt, and 42 months of slow, natural curing in the pure mountain air of Extremadura, exactly as it has been done at Montaraz for generations.
Each slice melts. Literally melts — bright, juicy, aromatic, and layered with a depth of flavor that speaks of the pastures, the oak forests, and a century and a quarter of unwavering dedication to doing things the right way.
This is the ham that changes the way you think about ham forever.
Perfect for: Charcuterie boards, tapas spreads, gourmet gifting, special occasions, and serving to anyone who deserves to experience the finest ham Spain has ever produced.
Cured: 42 months in natural drying sheds Whole Leg Size: 16 lbs bone-in | 9.5 lbs boneless Origin: Extremadura, Spain Features: 100% acorn-fed | No nitrates | No nitrites | No antibiotics | No hormones | Sea salt only Brand: MONTARAZ — Est. 1899
📞 For product specifications and shipping rates: 1 (917) 940-6133
Sea salt. Acorns. 42 months. 125 years of perfection.
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