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100% Iberian "Bellota" Cured Ham Leg Denomination of Origin DEHESA DE EXTREMADURA

Iberian "Bellota" Cured Ham Leg

Iberian "Campo" Cured Ham Leg

Iberian "Cebo" Cured Ham Leg

Approximate weight:

Between 6.5 and 9.5 kg.


Curing time:

Iberian "Bellota" Cured Ham: minimum 30 months.

Iberian "Cebo” Cured Ham: minimum 22 months.

Characteristics: Cured ham derived from the Iberian free range pig, fattened in 100% natural conditions, eating only grass and acorns during the final part of their lives. This meat product is inspcted by the Ruling Body of the Denomination of Origin from before the animal is born until the curing process is completed. It is identified by a sed and black tags.Identified by black label. 100 % Iberian race .

Characteristics: Cured ham derived from the Iberian free range pig fed on grass and acorns. Iberian“Bellota" cured ham reserve is selected from the best Iberian ”Bellota” cured hams andcured for a longer period. Identified by red label. 75 % Iberian race .

Characteristics: Cured ham derived from the Iberian semi-free range pig fed on animal foods authorised. Identified by green label. 50 % Iberian race .

Characteristics: Cured ham derived from the Iberian pig fed on animal foods authorised. These may be free range animals or not.Identified by white label. 75 % Iberian race .