Jamón ibérico bellota | Ibéricos de Guijuelo PATABRAVA

Maximum quality, Maximum Guarantees.

Natural curing of longer duration than any other Iberian ham in Spain, you won’t find any other like it. Limited edition coming from a private reserve, signed by hand by the master ham curer that has plugged it and verified it. Analyses conducted by the Designation of Origin of Guijuelo accompany it and back its maximum quality with the qualification of “Excellent”.

Natural curing, qualified as “Excellent” by the D.O. “Guijuelo”, each one is signed by hand by the master ham curer who has plugged and verified it.

The type of Iberian ham that has made the town of Guijuelo famous, selected in the cellar of one of the most famous firms within the Designation of Origin of Guijuelo. It has a mild and exquisite flavour, with a lower percentage of fat than the pieces classified as acorn-fed. They come from pigs fed partially by acorns; that is, they ate an insufficient amount of acorns and for their final fattening they were given natural fodder (wheat, corn, etc.), even when the animals were on farms rich in oak trees, they only fed on the acorns once the pigs of maximum quality had already been on these farms. Curing of more than 32 months.