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Jamon Iberico De Belotta

ibericoThe Jamón Ibérico is the more luxurious of the two Jamón's. This is because the Ibérian ham comes from a pig called Pata Negra, which is distinguished by its darker colour and allowed to feed wildly for a portion of its life on acorns. The pigs used to make Serrano are a more common domesticated pig, but not to be underestimated. The quality and integrity of this brand is hard to match. Many brands of Spanish Jamon are now being imported into Australia, yet it is difficult to find a Spanish ham of this quality to compare to ours. The curing time of our products, is much greater than on other Jamon brands. The difference can be as much as 2 years on the Iberico de Bellota, instead with the Serrano the difference can be between 6 to 12 months. We allow our products to fully complete their curing processes while many of our competitors are only curing their products for the minimum time required, which obviously has a major impact on the end result.

These beautiful Spanish hams are sensational on gourmet sandwiches, pizzas, pastas or served in more traditional ways such as simply with some rock melon or figs.

Available in full legs, cryvacted legs range in weight from 4.5 to 5.5 kg. They are also available in 100 gram packets. The average shelf life for Jamón is 8 months from the original date of packaging if the product has been kept at it optimum temperature of 0-7°C.

Minimum order 1 leg or 1 box of pre-sliced Jamon (15 packets)