• Format: Round plate
• Weight: 80 g
• Breed: 100% Ibérico (Lampiño-Mamellado variety)
• Category: Black seal – 100% Ibérico Bellota Pata Negra
• Diet: Acorns and natural pastures during "montanera" (acorn-feeding season)
• Curing: 42 – 52 months

Pure Ibérico Lampiño-Mamellada Breed; Artisan Curing 42-52 months

An elegant and practical way to enjoy one of the great treasures of Spanish gastronomy.

This 100% Ibérico Bellota Pata Negra ham, presented on an 80 g round plate and hand-sliced, comes from 100% Ibérico pigs of the rare Lampiño-Mamellada lineage, one of the purest and most authentic varieties of Ibérico pig.

Raised free-range in the dehesas (oak groves) of southwestern Spain, these animals feed on acorns and natural pastures during the "montanera" season, developing an extraordinary marbling of fat that provides a silky texture, a deep aroma, and an unmistakable, lingering flavor.

Origin & Dehesa

The dehesa is a unique ecosystem where nature, tradition, and gastronomy have coexisted for centuries.

In this landscape of centuries-old holm oaks, Ibérico pigs are raised free-range, roaming vast tracts of land and taking advantage of the natural resources of the countryside. This traditional production system not only guarantees exceptional quality but also contributes to the sustainability of the dehesa ecosystem.

Each slice of this ham reflects the richness of this unique landscape.

The Pure Ibérico Breed

This ham comes from 100% Ibérico pigs of the Lampiño-Mamellada variety, an ancient and scarce lineage of Ibérico pig.

These animals have dark skin and lack hair, characterized by distinctive "mamellas" (wattles) on the neck, a typical trait of this primitive genetic makeup. Their slow growth and natural adaptation to the dehesa environment allow them to develop extraordinary meat with bright, unctuous infiltrated fat, responsible for its delicate texture and great aromatic complexity.

The "Montanera" and the Acorn

During the "montanera" (acorn-feeding season), Ibérico pigs feed freely on ripe acorns and natural pastures.

This diet, rich in oleic acid, promotes fat infiltration into the muscle, creating the characteristic marbling of Ibérico bellota. Thanks to this natural process, the meat develops a smooth texture and a complex aromatic profile that distinguishes the highest quality hams.

The Art of Slicing and Curing

Each piece undergoes an artisanal curing process between 42 and 52 months, a long maturation period reserved for the most selected hams.

Subsequently, the ham is hand-sliced by master cutters, preserving the perfect texture of each slice and allowing for full enjoyment of its aroma and delicate fat infiltration.

The result is a dish ready to be savored with maximum quality and convenience.