A 7 Bellotas piece is only presented to the market when our master cellarer certifies that it has reached the pinnacle of its maturation.

Which is the best Iberian acorn-fed ham?

The best Iberian ham comes from purebred pigs raised freely in the dehesa during the montanera, fed exclusively on acorns and natural pastures, with slow artisanal curing of over 48-60 months in natural cellars and free from artificial nitrites.

What does 100% Iberian mean?

It means both the sire and dam of the pig are 100% pure Iberian breed registered in the official genealogical book (AECERIBER). Unlike crossed breeds, it offers greater lean fat infiltration rich in oleic acid and is identified by the official black seal.

Why buy this 100% Iberian acorn-fed ham instead of an industrial Pata Negra?

Unlike industrial production using thermal chambers and additives, 7 Bellotas ham rests 100% naturally, taking advantage of the dry, cold air of Salamanca. The result is a sweet, low-salt, and highly digestible piece.

What is the difference between Iberian ham and pata negra?

According to Royal Decree 4/2014, the official denomination "Pata Negra" is legally reserved exclusively for 100% Iberian Acorn-Fed Ham (black seal). Cebo or crossbred hams cannot legally use this term.

How to choose a good acorn-fed ham?

Prioritize the official seal (Black for 100% Iberian), a thin and slender shank (caña), external fat that yields softly to the touch, and natural cellar curing without chemical accelerators.

How is it presented and how should it be stored at home?

Delivered wrapped in greaseproof paper and a cloth cover. Keep in a cool, dry, and ventilated place (15 °C - 22 °C). Once cut, cover the exposed area with strips of its own surplus fat to protect its juiciness for 3 to 4 weeks.

Why does this ham have a higher value?

This is due to the pig's prolonged free-range rearing (up to 2 years in the dehesa), long curing times (4 to 5 years), and limited author's production without additives or accelerators.