100% Iberico bellota · Pata Negra

Whole Iberico bellota ham, acorn-fed pata negra, cured 44 to 48 months

Name: Whole Iberico bellota ham, acorn-fed pata negra, cured 44 to 48 months
Brand: LOLO Jamón
SKU: 600310001005
Price: 649.90 EUR
Availability: InStock

649,90€

or in 3 interest-free payments with Klarna

100% Iberico bellota · Pata Negra

Whole Iberico bellota ham, acorn-fed pata negra, cured 44 to 48 months

649,90€

or in 3 interest-free payments with Klarna

Order with peace of mind

Shipped within 48 h · shipping 15€, free from 89,90€

For Christmas, order by 17 December

Characteristics

Origin:Dehesa salmantina, Spain
Breed:100% purebred Iberian pig
Curing:44–48 months in natural cellars
Weight:Approximately 7–8 kg
Recommended cut:Hand-carved slices

Appearance and texture

Color:Deep red with purple hues
Fat:Translucent, silky, and melting
Texture:Tender, with a firm and delicate consistency

Aromas and flavors

Aromas :Nuts, undergrowth, wild herbs
Taste:Balanced, slightly sweet notes, long and savory finish

Nutritional values (per 100g)

Energy : 1388 KJ/ 334 kcal
Fat : 22.9 g
Of which saturates : 9.63 g
Carbohydrate : 0.5 g
Of which sugars : 0.5 g
Protein : 31.8 g
Salt : 4.45 g

Ingredients

100% Iberian acorn-fed pork ham
Salt
Preservatives (E-252, E-250)
Acidity regulator (E-331iii)

This whole Iberico bellota ham weighs 7 to 8 kg, bone in. Bellota means acorn. The 100% Iberian pigs it comes from feed on them in the montanera season, in the province of Salamanca. The ham then cures in natural cellars for 44 to 48 months. Set it on a ham stand and carve it at home. The shoulder and the sliced packs are on our pata negra ham page.

Your whole ham

Delivered on the bone, ready for a stand.

1 ham 649,90€ per ham 649,90€

To taste it first

Other format · the 80 g pack

The 80 g pack, carved by handThe same ham, already sliced 24,90€ See the 80 g pack →

To carve it

The ham arrives on its own. The stand and the knife are sold separately.

Professional jamón stand - rotating160,00€

Professional Ham Carving Knife39,90€

The full kit

The ham, its stand and its knife, ready the day the box arrives.

✓Whole Iberico bellota hamthis ham Professional jamón stand+160,00€ Professional Ham Carving Knife+39,90€ 🇪🇸Full kit

The full kit for 849,80€Free shipping: 89,90€

With this selection, shipping is free.

Order with peace of mind

Shipped within 48 h · shipping 15€, free from 89,90€

For Christmas, order by 17 December

Whole Iberico bellota ham Whole leg, 7 to 8 kg

✓ 100% Iberico bellota✓ 7 to 8 kg leg, bone in✓ Cured 44 to 48 months

✓ Bellota 100%✓ 7 to 8 kg✓ 44 to 48 months

649,90€Free shipping from 89,90€

Who is behind LOLO

Valentin & Pablo, two French brothers

This is what two French brothers learned travelling through the country we love most: here, serious things are meant to be enjoyed.

→ Our story

The guide to your whole ham

Iberico ham cured 48 months, what it tastes like

The cellar time shows as soon as you cut, in the colour and in the fat.

After 44 to 48 months, the meat turns a deep red with purple glints. The fat is translucent and melts as soon as it touches your tongue. The aromas lean towards nuts, undergrowth and wild herbs, with a sweet note and a long finish. The meat holds firm under the knife and turns tender in the mouth. For a ham of this weight, Spanish rules set a two-year minimum, and this one spends almost two more years in the cellar. What that time adds to the bill is set out in the price of a pata negra ham.

7 to 8 kg, how many people does a whole ham serve?

Enough for a big party, or for weeks of ham for two or three people.

As a starter, allow 60 to 80 g of ham per person. A ham this size, bone and rind included, serves several dozen guests. Once started, it stays at room temperature with the cut face covered. See storing a started ham. For a smaller table, the pata negra shoulder weighs 4 to 5 kg. And to taste it first, the same ham comes in an 80 g pack, our hand-carved pata negra ham.

Rearing and montanera, from Iberian pig to whole ham

This ham comes from purebred Iberian pigs, born and raised near Salamanca by the farmer we work with. Young, they grow up on wheat, barley and sunflower. In autumn the montanera begins. The pigs then roam freely in the dehesa and feed on the acorns that drop from the oaks. The leg is then salted and dries for 44 to 48 months before it leaves for your home, whole.

→ The montanera and what the Iberian pig eats

Frequently asked questions about the whole Iberico bellota ham

Are the stand and knife included with the whole ham?

No, the ham arrives on its own. To carve it you need a steady stand and a long, flexible knife. We sell both, the rotating ham stand and the professional ham knife.

How is the whole ham shipped?

It leaves Spain in a cloth cover made for the ham, wrapped in a protective cloth and packed in a cardboard box. It travels without refrigeration, because an unopened whole ham keeps in a cool, dry place.

Is there a boneless pata negra ham?

Not in our shop. This whole acorn-fed ham keeps its bone, which is what lets you carve it by hand on a stand, slice after slice, all the way through. Without the bone and without carving, there is the 80 g pack.