The production process of Jamón de Bellota

Prestigious origin

The "dehesa," a unique ecosystem

The Spanish "dehesa" is much more than a mere breeding ground. This ancient ecosystem is the starting point of the extraordinary adventure of LOLO Acorn-fed Pata Negra ham.

This characteristic landscape of the Iberian Peninsula's southwest combines scattered holm oak forests with natural meadows. It is a perfect model of harmony between humans and nature.

The "dehesa" offers Iberian pigs an ideal habitat where they can feed freely. This extensive farming system represents the antithesis of modern industrial livestock farming.

The Iberian pig, an exceptional breed

At the heart of this privileged environment lives the true treasure of Spanish gastronomy: the Iberian pig. This ancient breed is distinguished by its dark coat and black hooves, hence its nickname "pata negra" (black hoof).

The Iberian pig possesses a unique genetic ability: it infiltrates fat directly into its muscles. This characteristic is key to the ham's juicy texture and incomparable flavor.

LOLO's breeders rigorously select their pigs to guarantee the purity of the breed and preserve its exceptional qualities.

The "montanera," a crucial stage

The "montanera" represents the most decisive fattening phase for the ham's quality. During this autumnal period, the pigs feed mainly on acorns.

Each acorn-fed Iberian pata negra pig has at least one hectare to roam freely. This physical activity contributes to muscle development and optimal fat distribution.

They can consume up to 10 kg of acorns per day, supplemented with wild herbs and roots. This natural diet gives the ham its incomparable aromas and unique flavor.

Once the "montanera" is complete, the pigs reach an ideal weight of between 160 and 180 kg. Slaughter is carried out under strictly controlled conditions to minimize animal stress.

Butchering is performed by master butchers who precisely separate the different cuts. The hind legs (jamón) and front legs (paleta) are selected with utmost care.

LOLO pays special attention to this stage to preserve the integrity of the pieces that will begin the long curing process.

Salting is the first phase of ham preservation. The pieces are covered with sea salt for a precise amount of time, calculated according to their weight.

This delicate operation progressively extracts moisture while preserving the meat's organoleptic qualities. The salt slowly penetrates the tissues.

After this stage, the hams are carefully washed to remove excess salt from the surface. LOLO's artisanal process meticulously respects traditional methods.

Drying and curing, patience rewarded

The initial drying takes place in natural drying rooms where temperature and humidity are regulated by opening and closing windows. This phase lasts several months.

Next begins the cellar curing stage, a crucial moment in which the ham develops its complex aromas. LOLO's master ham makers carefully monitor the evolution of each piece.

In total, the process can extend between 3 and 5 years for the best acorn-fed Iberian hams. This extraordinary patience is the price of excellence.

Carving the Iberian ham is a true art that requires technique and experience. The master carver uses a special knife to obtain ultra-thin slices.

Tasting ideally begins with the widest part of the ham (the "maza"), and then progresses to other areas such as the "babilla" or the tip. Each area offers different nuances.

LOLO recommends tasting the ham at room temperature (between 21 and 24°C) to fully appreciate its aromas and melting texture.

Certification, a guarantee of quality

Each LOLO ham has complete traceability that allows one to know its exact origin, feeding, and production. This total transparency is essential for connoisseurs.

By choosing an acorn-fed Iberian LOLO ham, food lovers are assured of enjoying an exceptional product, the fruit of a unique cultural and gastronomic heritage in the world.