Iberic jamón de bellota

Jamón Ibérico de Bellota comes from pigs primarily fed on acorns and natural products during the montanera (fattening phase), giving it a more intense and complex flavour with sweet and nutty notes. Its texture is juicier and smoother, thanks to the natural fat infiltration during the montanera. Jamón Ibérico de Cebo comes from pigs fed with feed on farms, resulting in a less complex flavour and a less juicy texture.

The term "pata negra" originates from the black hooves of Ibérico pigs, distinguishing them from other breeds. Today, regulations in Spain ensure that only hams from 100% Ibérico pigs, fed on acorns and raised in the dehesa, can bear this designation. Thus, "pata negra" is associated with the highest standards of quality and authenticity in ham.

These are tyrosine crystals (amino acids) that form due to the slow and careful maturation process.