Frequently Asked Questions & Guide 7 bellotas®
Frequently Asked Questions
Customer Service (Monday to Saturday from 9:00 AM to 8:00 PM)
Calle La Cuesta sn
C.P. 37751 Gallegos de Solmirón
Salamanca (Spain)
E-mail: 7bellotas@7bellotas.com
Tel. (+34) 656 874 355
WhatsApp. (+34) 656 874 355
1º- Where can I buy 7 Bellotas?
The best way to buy is through our Online Store or brand-approved retailers. You can also place your order by phone through our customer service.
2º- How can I pay?
- DEBIT OR CREDIT CARD: Visa, Visa Electron, MasterCard, and American Express. For debit card or American Express payments, the charge will be processed in real time.
- BIZUM Pay: To buy through Bizum, select this payment method and click 'Confirm payment'.
- PayPal: Select the PayPal payment method and click 'Confirm payment'.
3º- Is VAT included in the price?
Yes, all prices shown in our online store include the 10% Spanish VAT. Taxes may change depending on the EU country according to the "One Stop Shop (OSS)" scheme. Depending on your shipping address, VAT may vary at checkout.
4º- Where will my order be delivered?
The order will be shipped to the address you indicate when filling out the form. If the order is a gift, it will be sent to the recipient's address and you will only receive the detailed invoice of your purchase.
5º- Do I have to pay anything to the courier?
You will not have to pay anything at all to the courier, as all shipping costs are included in your payment.
6º- What happens if I am not home at the time of delivery?
The courier will call you by phone, and if they cannot reach you, they will leave a note with a phone number to arrange a new delivery at your convenience.
7º- Is my purchase secure?
The confidentiality of your data is fully guaranteed as your purchase is made through a completely secure website, and under no circumstances will your personal data be transferred to third parties without your consent.
8º- What happens if I am not satisfied with my order?
If you are not satisfied with your purchase, you have a period of 7 days from the date of receipt to request a refund of the amount paid or an exchange of the product, which will be processed automatically. Check the different return options in the Returns and Exchanges section.
9º- I haven't received my order yet
If your purchase hasn't arrived yet and the delivery deadline has passed, please check your email as you likely received a notification stating that the order has left our warehouses. Remember that you can check the status of your order in the My Orders section under My Account. If you are not registered, go to the Orders section and enter your email and order number. Please note that during sales or promotional periods, delivery times may be longer.
10º- Where is my order?
Check the status of your order at any time in the My Orders section under My Account. If you are not registered on 7bellotas.com, you can access the Orders section directly. In this case, you will need to enter your email and order number. Additionally, as soon as your order leaves our warehouses, we will send you an email.
How is it presented and how should it be stored at home?
The whole piece is delivered wrapped in greaseproof paper and a cloth cover. To maintain its organoleptic qualities, it is recommended to keep it hung in a ventilated place and cover the cut surface with the piece's own excess fat.
Why buy this 100% Iberian acorn-fed ham instead of another Pata Negra ham?
Unlike industrial production that accelerates processes using thermal chambers and rapid-salting additives, 7 Bellotas ham rests for more than four years taking advantage of the dry and cold air of the Salamanca mountains. This results in a sweet, low-salt ham with superior digestibility.
How to store 7 Bellotas ham upon receipt?
Keep in a cool, dry, and ventilated place (between 15 °C and 22 °C / 59 °F and 72 °F). After starting to cut, cover the exposed area with strips of the piece's own excess fat to maintain the juiciness of the slices.
What is the best Iberian acorn-fed ham?
The best Iberian ham is the 100% Iberian Acorn-Fed Gran Reserva Ham (Black Tag). It comes from 100% pure-breed pigs raised free-range in the dehesa during the montanera, fed exclusively on acorns and natural pastures, with a slow artisanal curing process of more than 48 to 60 months in natural drying cellars and without artificial additives or nitrites.
What does 100% Iberian mean?
It means that both the father and mother of the pig are 100% pure Iberian breed registered in the official studbook (AECERIBER). Unlike crossbred hams (50% or 75% Iberian), a 100% Iberian ham offers greater infiltration of lean fat rich in oleic acid, a smooth texture, and a deeper, more intense flavor. It is identified with the black seal (precinto negro).
How to choose an acorn-fed ham?
To choose an authentic acorn-fed ham, you must consider four key aspects:
- Official Seal: It must carry the Black label (100% Iberian) or Red label (50%-75% Iberian).
- The Shin (Caña): It should be thin and slender, a sign of breed purity.
- Exterior Fat: When pressed with fingers, it should yield smoothly, a sign of the low melting point of acorn fat.
- Curing Process: Prioritize artisanal preparations cured in natural drying rooms over mass-produced industrial products.
What is the difference between Iberian ham and pata negra?
Every "pata negra" ham is Iberian, but not all Iberian ham can be called pata negra. According to Royal Decree 4/2014, the official designation "Pata Negra" is legally reserved exclusively for the 100% Iberian Acorn-Fed Ham (black seal). Cebo, cebo de campo, or crossbred hams are Iberian, but cannot be marketed as pata negra.
How long does an opened ham last?
Once started, a whole Iberian ham keeps in optimal flavor and juiciness conditions for between 3 and 4 weeks. To preserve it properly, it should be kept at room temperature (18 °C - 22 °C / 64 °F - 72 °F) in a cool place protected from the sun, covering the cutting area daily with the ham's own excess fat.
Why does a ham cost €500?
The price of an artisanal 100% Iberian acorn-fed ham is due to three main factors:
- Prolonged Rearing: The pig lives up to 2 years free-range, requiring about 2 hectares of dehesa to feed on acorns.
- Long Curing: The piece requires between 4 and 6 years (48 to 64 months) of natural drying and cellar maturation.
- Limited Production: Being crafted artisanally without chemical accelerators or nitrites, the volume is reduced and the care of each piece is individualized.
Why is Salamanca ham different?
- The natural environment where a ham matures influences its quality just as much as the pig's breed or diet. In Salamanca, and especially in the mountain areas where natural drying cellars are located, climatic conditions allow for a slow, stable, and completely natural curing process, favoring the development of complex aromas and a balanced texture without accelerating the process through climate-controlled chambers.
- The province of Salamanca sits between 700 and over 1,000 meters in altitude, featuring cold winters, moderate summers, and significant thermal amplitude between day and night. These conditions allow the infiltrated fat, rich in oleic acid thanks to the acorn diet during the montanera, to slowly penetrate the muscle fiber, providing an unctuous texture and a more elegant flavor.
- Another differentiating factor is moderate ambient humidity. While excessive humidity hinders natural dehydration and overly low humidity can prematurely dry out the piece, Salamanca's climate favors a balance that allows the ham to lose water gradually, concentrating flavors without losing juiciness.
- The natural drying cellars (secaderos naturales) exclusively harness ventilation and seasonal temperature variations. Master ham makers regulate the opening of windows and vents to control airflow throughout the maturation process. This artisanal method, used for generations, allows each piece to evolve individually for over 48 months, developing a complex aromatic profile and homogeneous curing.
- Although Huelva (Jabugo) is also a world reference in Iberian ham, it features a more Atlantic climate with generally milder temperatures and higher humidity due to ocean influence. These conditions produce high-quality hams, usually with more intense aromatic profiles and a greater presence of sweet and damp notes. In Salamanca, on the contrary, the continental climate favors a slower curing process and a clean, balanced, and persistent flavor.
- Regarding Guijuelo, located a few kilometers from 7 Bellotas, also in the province of Salamanca and protected by its own Protected Designation of Origin, it shares much of these climatic conditions. However, not all hams produced in Salamanca belong to the Guijuelo PDO. There are independent producers who craft acorn-fed hams following traditional methods outside the designation, selecting their own raw materials and establishing longer curing times according to their own quality standards.
At 7 Bellotas, we take advantage of the natural conditions of our area to craft each ham through a slow and artisanal curing process, respecting the time each piece needs. The result is a 100% Iberian Acorn-Fed Ham with low salt content, a silky texture, and an aromatic balance that reflects both the quality of the raw material and the environment where it has matured.
Frequently Asked Questions about Iberian Ham | 7 Bellotas® Guide
7 Bellotas® Guide to Iberian Ham
The world of Iberian ham is full of terms that are not always easy to understand: 100% Iberian, Acorn-Fed (Bellota), Montanera, Pata Negra, black seal, Jamón, Paleta, curing...
At 7 Bellotas, we want you to know exactly what you are buying, where it comes from, how it has been made, and what you can expect from it before purchasing a ham.
That is why we have gathered in this guide the most common questions about Iberian ham and our way of working.
1. What is Iberian Ham?
Iberian ham is a product made from the hind legs of the Iberian breed pig.
Its quality and characteristics depend on different factors: breed, diet, handling, raw material, elaboration, and curing time.
Within Iberian ham, there are different categories depending on the animal's diet and handling, as well as its percentage of Iberian breed purity.
Therefore, not all Iberian hams are the same.
2. What does 100% Iberian mean?
The expression 100% Iberian refers to the genetic purity of the animal.
According to the Iberian Quality Standard, a product can be called 100% Iberian when it comes from animals with 100% genetic purity of the Iberian breed whose parents also meet this requirement.
This is an important difference compared to Iberian products coming from animals with a lower percentage of Iberian breed.
The 100% Iberian product is identified by the official black seal when it also meets the conditions corresponding to the feeding category.
3. What does "Acorn-Fed" (De Bellota) mean?
Acorn-Fed (De Bellota) is a feeding and handling category.
Products with this designation come from animals that, during the montanera, exclusively utilize the natural resources of the dehesa established by regulations, including acorns, without supplementary feed.
Therefore, “100% Iberian” and “Acorn-Fed” do not mean the same thing.
The first refers to the breed.
The second refers to diet and handling.
A product can combine both characteristics:
100% Iberian Acorn-Fed Ham.
4. What is the Montanera?
The montanera is the traditional period of acorn grazing in the dehesa.
During this stage, Iberian pigs roam the dehesa environment and take advantage of its natural resources, especially acorns.
Regulations set specific conditions for animals destined for products marketed as Acorn-Fed (De Bellota), including requirements related to the montanera period, diet, handling, weight, and age.
The montanera is therefore much more than "feeding the pig with acorns": it is part of a traditional production system linked to the dehesa ecosystem.
5. What does Pata Negra mean?
Pata Negra is a mention legally reserved for products that meet the 100% Iberian Acorn-Fed category.
Therefore:
Pata Negra = 100% Iberian Acorn-Fed, provided the conditions established by regulations are met.
Not every Iberian product can be called Pata Negra.
A cebo, cebo de campo, or different breed category product cannot use this mention as an equivalent designation.
6. What is the difference between Jamón and Paleta?
The main difference is their anatomical origin.
Jamón: comes from the hind legs.
Paleta (Shoulder Ham): comes from the front legs.
Both can belong to the same quality categories, for example 100% Iberian Acorn-Fed, but they are different pieces.
The shoulder ham has a different anatomy, smaller size, and a different proportion between meat, fat, and bone. Therefore, it offers a unique gastronomic experience.
7. What do the seal colors mean?
The color of the seal identifies the product category within the Iberian Quality Standard.
Black seal: 100% Iberian Acorn-Fed
Red seal: Iberian Acorn-Fed
Green seal: Iberian Field-Grown Cebo (Cebo de Campo)
White seal: Iberian Cebo
The official seal is one of the elements that allows consumers to identify the product category.
In the case of the black seal, the category corresponds to 100% Iberian Acorn-Fed.
8. How to choose a good 100% Iberian Acorn-Fed Ham?
Before looking solely at the price, we recommend checking several elements:
1. The category: Look for the full designation: 100% Iberian Acorn-Fed Ham.
2. The seal: Verify that it matches the indicated category.
3. The raw material: Breed and diet are essential to understanding the product.
4. Curing: Time is important, but should not be analyzed in isolation. A good ham needs adequate time for its size, raw material, and manufacturing conditions.
5. The producer: Knowing who made the product provides information about its origin, process, and traceability.
9. How long does an Iberian Ham need to cure?
There is no single curing time valid for all hams.
It depends on factors such as the piece's weight, raw material, elaboration process, and maturation conditions.
At 7 Bellotas, we respect the evolution of each piece and do not view curing merely as a countdown.
The goal is not to reach a certain number of months. The goal is for the piece to reach its proper maturation point.
In our selection, some pieces well exceed 48 months, and the most exceptional pieces can exceed 64 months.
10. Does a longer curing time always mean a better ham?
Not necessarily.
Curing time is an important factor, but more time does not automatically mean higher quality.
A piece must evolve in a balanced way.
A properly matured ham must maintain an appropriate relationship between aroma, texture, fat, intensity, persistence, saltiness, and maturation.
At 7 Bellotas, we select pieces when we consider they have reached their proper maturation point.
11. Why is fat so important in Iberian Ham?
Fat is an essential part of the sensorial experience of Iberian ham.
Diet, genetics, and the maturation process influence its characteristics.
In a well-matured acorn-fed ham, the fat can present a smooth and melting texture when the product is served at the right temperature.
That is why we recommend not consuming the ham directly cold.
12. At what temperature should Iberian Ham be served?
To best appreciate its aromas and texture, we recommend serving it approximately between 20 °C and 24 °C (68 °F – 75 °F).
If the ham is too cold, the fat remains firmer, making it harder to fully appreciate its characteristics.
In the case of sliced product, it is best to take it out of the refrigerator beforehand and let it progressively reach the proper temperature.
13. How should Iberian Ham be sliced?
Slicing should be done in thin slices, ensuring each slice has a balanced proportion of lean meat and fat.
The purpose of slicing is not purely aesthetic.
A thin slice allows the product to adapt to mouth temperature and lets you better appreciate its aromas and texture.
14. How should a whole Iberian Ham be stored?
Before starting to cut, we recommend keeping the piece in a cool, dry, and ventilated place, avoiding direct exposure to sunlight.
Once cutting has begun, the exposed area must be properly protected.
A traditional practice consists of using part of the piece's own excess fat to cover the cutting surface.
15. How long does an Iberian Ham last once started?
There is no exact number of days valid for all pieces.
Preservation depends on factors such as temperature, humidity, protection of the cutting area, and consumption frequency.
As a practical reference, an started piece can stay in good condition for several weeks if stored correctly and the cutting surface is protected.
16. How to store sliced Iberian Ham?
The sliced product must be kept refrigerated and stored following its package instructions.
To enjoy it best, we recommend taking it out of the refrigerator ahead of time and letting the slices progressively reach serving temperature.
Once the package is opened, it is preferable to consume it in a short period to enjoy its best characteristics.
17. Why is Acorn-Fed Iberian Ham a high-end product?
Its value does not depend on a single factor. Different elements intervene:
The breed, feeding and handling system, montanera, availability of natural resources in the dehesa, elaboration, maturation time, and the selection of each piece.
When all these elements combine, the result is a slow-crafted product with a strong gastronomic identity.
18. What is the difference between an artisanal Iberian Ham and an industrial production one?
It would not be correct to state that every artisanal product is necessarily better than every industrial product.
The difference lies in the elaboration model and the degree of control over each piece.
In an artisanal model, the producer can work with smaller batches and perform more individualized monitoring of each piece's evolution.
At 7 Bellotas, we are committed to limited production and natural curing in Salamanca, respecting the particular evolution of each piece.
19. Why is Salamanca important for 7 Bellotas?
7 Bellotas is located in Gallegos de Solmirón, Salamanca, a province with a long tradition in crafting Iberian products.
The climate and environmental conditions of the area form part of the environment where our curing processes take place.
The province also has a historical tradition linked to the crafting of Iberian hams and cold cuts.
For us, Salamanca is not simply the place where the company is located.
It is part of the identity of 7 Bellotas.
20. What makes 7 Bellotas different?
7 Bellotas is a family-run and independent company dedicated to the crafting and direct commercialization of Iberian products. Our model is based on three principles:
Product: We select raw materials and pieces destined for different consumer profiles.
Time: We do not view curing as a race against the calendar. Each piece evolves at its own pace.
Direct sale: We work directly with our customers through our online store and sales channels.
21. Why can a 100% Iberian Acorn-Fed Ham cost several hundred euros?
The price of a high-end piece is the result of numerous factors, including:
The value and availability of the raw material, rearing, diet, dehesa utilization, weight, natural losses, years of maturation, space, selection, and control.
Furthermore, a whole piece contains bone and fat, so comparing solely the price per kilo can be misleading.
22. What does it mean for a ham to have "infiltrated fat"?
Infiltrated fat is the fat distributed within the muscle tissue. Its presence and distribution depend on genetics, diet, and the individual characteristics of the animal.
It contributes importantly to texture, unctuousness, and aromatic perception, although it must be evaluated alongside other organoleptic parameters.
23. Why does Acorn-Fed Ham taste different?
It is the result of combining breed, diet, handling, raw material, elaboration, and maturation, developing a characteristic aromatic and flavor profile with unique nuances in each piece.
24. Does Iberian Ham contain gluten?
Traditional 7 Bellotas iberian ham is made exclusively with ham and salt, without adding ingredients containing gluten.
25. Does Iberian Ham contain lactose?
Traditional 7 Bellotas Ham is made exclusively with iberian pork meat and salt, containing no lactose as an ingredient.
26. How is Acorn-Fed Ham best enjoyed?
Ham + good bread + extra virgin olive oil + a glass of wine, or simply on its own to appreciate its aroma and texture, served at the proper temperature and sliced thin.
27. Where can I buy 7 Bellotas?
Directly through the official 7 Bellotas online store and approved retail points.
28. Is online shopping secure?
Yes, it is carried out through our secure online platform with protected payment methods.
29. How is shipping handled?
Orders are shipped to the address provided during the purchase process with delivery times varying by destination.
30. What happens if I have a problem with my order?
Our customer service team will help you handle any issue.
31. What is the best Iberian Ham?
The one that displays a perfect balance between aroma, texture, fat, saltiness, intensity, persistence, and maturation.
32. Is a 60-month ham better than a 48-month one?
Not necessarily. Balance matters more than the number of months.
33. What differentiates a 7 Bellotas Ham from a large industrial brand?
Our commitment to selection, traditional elaboration, slow curing, limited production, and direct sale.
34. What does "natural curing" mean?
Leveraging environmental conditions and expertise in traditional Salamanca drying cellars without forcing the piece's natural rhythm.
35. Why does 7 Bellotas talk so much about time?
Because curing transforms the piece, and the master ham maker must observe and control when it reaches its optimal moment.
36. Where is 7 Bellotas located?
In Gallegos de Solmirón, Salamanca, Spain.
37. Why buy directly from 7 Bellotas?
Because it guarantees direct contact with the family company that crafts and stands behind the product.
The 7 Bellotas Guide to Iberian Ham
Iberian ham is understood through its breed, diet, handling, dehesa, elaboration, time, and selection. And, above all, when you taste it.
Nature sets the pace. We respect it.
7 Bellotas® — Acorn-Fed Ham straight from its origin.
Quick Questions
What does 100% Iberian mean?
That the product comes from animals with 100% genetic purity of the Iberian breed, in accordance with the Iberian Quality Standard.
What does Acorn-Fed (De Bellota) mean?
That it comes from animals that meet the conditions established for this feeding and handling category during the montanera.
What does Pata Negra mean?
It is a mention legally reserved for 100% Iberian Acorn-Fed products.
What is the difference between Jamón and Paleta?
Jamón comes from the hind leg and paleta from the front leg.
What is the Montanera?
It is the traditional period of acorn grazing and natural resource utilization in the dehesa by Iberian pigs.
What does the black seal mean?
It identifies 100% Iberian Acorn-Fed products within the Quality Standard.
How long is a ham cured?
It depends on the piece and process. At 7 Bellotas, some pieces exceed 48 months, and the most exceptional ones can exceed 64 months.
Does a longer curing time mean a better ham?
Not necessarily. The goal is to reach a balanced maturation point.
How should it be served?
At room temperature, ideally around 20–24 °C (68–75 °F), and sliced thin.
Where can you buy 7 Bellotas?
Directly through the official online store and approved retail points.