Bellota 100% Ibérico Pata Negra Acorn-Fed UN1CO Ham Shoulder

Wow your holiday guests with this show-stopping addition to your holiday dining experience to incorporate a taste of Spain into your holiday spread. 

One of Chef Katie Button’s true loves, which she affectionately refers to as the "Rolls Royce of hams”, our artisan Spanish Jamón Ibérico is traditionally raised, acorn-fed, and aged in Extremadura (referred to as “Paradise of the Pastures”) by Maestro Jamoneros (master ham producers) from the region who have been raising Jamón Ibérico (cured Ibérico Ham) for over 130 years. The ham shoulder is slowly cured in natural drying sheds following the Montanera, a 2-3 month acorn feeding period, in order to concentrate the ham’s naturally succulent flavor. Salt and patience are the Maestro Jamoneros’’ only secrets of preservation to produce the creamy texture and balanced aroma of our Bone-In Pata Negra Bellota: the highest-quality ham available and a true Spanish delight.

Enjoy a slice on its own, or serve the Cúrate way with our Picos Artesanos Castilla or Bonilla a la Vista Patatas Fritas, Marcona Almonds, Aintzia Piparra Basque Peppers and Losada Manzanilla Olives. The ham is also delicious served with Pan Con Tomate: an easy but impressive Spanish tapa you can make at home! 

Product Details

• 100% Natural
• Raised free range and fed premium wheat, herbs, grass and - of course - acorns!
• Gluten Free
• Bone in
• Weight: Approximately 10-11 lbs
• Cured in natural drying sheds for 3.5- 4 years.

Care Instructions

• Product arrives wrapped and stored in an attractive storage bag.
• After use, cover the carved area containing exposed meat with the ham’s own fat, then wrap the leg in plastic wrap.
• Store in a cold, dry location, with temperatures between 55–68ºF.
• Unopened ham shoulder should be consumed within 9 months of arrival.
• Once opened and sliced, consume within 6-8 weeks.

Instructions for Use

• Remove carry back and wrapping.
• Screw the ham shoulder into a jamonera (ham holder not included), with the leg secured in the upper stand so that it is facing upward at a slight angle. This will keep the ham stable while you slice it.
• Make sure to keep a safe distance from the stand while slicing.
• Before you begin, trim the outer skin and fat in the area, until the meat underneath is visible.
• Once the meat is exposed, begin by slicing the thickest part (or "maza") slowly, applying only a little pressure on the blade
• Serve with a charcuterie spread of your choosing!