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Un jamón de bellota 100% ibérique entier
Une assiette de chips avec quelques tranches de jamón de bellota 100% ibérico de la marque LOLO

100% Ibérico Bellota Ham Pata Negra | Whole Piece cured for 44-48 months

Immerse yourself in the essence of Iberia: 100% Iberian Pata Negra Bellota Ham, free-range and cured for 44–48 months to reveal nutty aromas and an unparalleled melt-in-your-mouth texture. A whole piece to elevate your gourmet celebrations.

Obtained from 100% purebred Iberian pigs, fed exclusively on acorns during the fattening season, this exceptional ham takes its character from the Salamancan dehesa. Its prolonged curing of 44 to 48 months in natural cellars generates tyrosine crystals and silky fat, guaranteeing a unique flavor experience.

Ideal for slicing thinly for select appetizers or for showcasing as a centerpiece on your table, this 7–8 kg ham represents the ultimate expression of Iberian ham.

Breeding and feeding

The secret of our 100% pure acorn-fed Ibérico ham lies in our pigs, which come from the purest Ibérico bloodlines. Fed with wheat, barley, and sunflower seeds during their first few months, they are then set free in the extensive pastures of Salamanca. From September to January, the dehesa (pastureland) floors are covered with acorns and other wild fruits. Our pigs roam more than 10 km daily in search of these delicacies, imbuing their meat with the aromas of the dehesa and developing unique flavors. Curing extends between 44 and 48 months in natural cellars. A feast in every bite!
Pain à la tomate dans une assiette avec des tranches de jambon ibérique de bellota pata negra LOLO

Cook with LOLO!

Iberian tomato bread

  • Toast a thick slice of bread
  • Lightly rub the toasted bread with a clove of garlic (if desired)
  • Next, rub the bread with half a ripe tomato to release its juice
  • Drizzle with extra virgin olive oil
  • Finally, place a few thin slices of 100% acorn-fed LOLO Iberian ham on the toast

@LOLOJAMON