Pata Negra Jamon Bellota 100% Iberico 70gr hand cut
Out of stock
✅ Authentic Spanish product
✅ Delivery time 2-3 working days
✅ Free shipping from €75
Ibericos Guillén
Ibéricos Guillén is located in Guijuelo, "the cradle of the Iberian ham", in the Sierra de Salamanca. From here, thanks to the traditional production processes and the highest quality pigs, they get the most exquisite Iberian products and are naturally salted, dried and aged.
Manuel Guillen SA produces all its products from premium pork in its renovated and fully certified premises. Partly because of this, they can guarantee exceptional quality.
All this together with the professionalism of their employees enables them to offer a wide range of delicious Iberico hams and Iberian products.
Manuel Guillen SA is a family business that has been engaged in the production and manufacture of Iberian pork products for three generations.
Iberico species
Jamon Bellota 100% Ibérico (Pata Negra)
• Top category made with 100% purebred Iberian pigs
• 100% fed with acorns and food from the wild
• Free range, the pigs are allowed to roam around in the dehesa
• 1.25 pigs per hectare (10,000 m2)
• Aged for at least 36 months.
Jamon Bellota
• The variety is a mix of Iberico and Duroc (50-75% Iberico)
• Fed with acorns and food from the wild
• Free range, the pigs are allowed to roam around in the dehesa
• 1.25 pigs per hectare
• Aged for at least 36 months
Jamon Cebo de Campo
• The variety is a mix of Iberico and Duroc (minimum 50% Iberico)
• Fed with a combination of acorns, grains and feed
• Free range, the pigs are allowed to roam around in the dehesa
• 15 pigs per hectare (10,000 m2) • Matured for at least 26 months
Jamon de Cebo
• The variety is a mix of Iberico and Duroc (minimum 50% Iberico)
• Fed with a combination of acorns, grains, feed and grass
• No free range
• Aged for at least 18 months
Jamon (gammon) & Paleta (shoulder ham)
The main difference between paleta (shoulder ham) and jamon (gammon) is in weight and ripening time. Furthermore, these two products come from the same Iberico pig and were raised on the same diet and in the same living conditions. The ripening/drying time of the Jamon is longer than that of a Paleta. A Jamon weighs between 7.5 and 9.5 kg and the Paleta between 4 and 6 kg. Due to the Paleta's smaller size, the meat is closer to the bone. As a result, the Iberico shoulder ham is known for a more intense and riper taste.
Our Jamones normally weigh between 8 and 8.5 kg and a Paleta usually weighs between 5 and 5.5 kg. If you only eat a plate of Iberico ham with 1 or 2 people every now and then, it is advisable to choose a Paleta. To preserve the best quality, you want to use up the Jamon or Paleta within 3 weeks after cutting.
Combine with:
Jamón Bellota 100% Ibérico – The ultimate Pata Negra
Discover the unparalleled taste of Jamón Bellota 100% Ibérico , also known as Pata Negra – considered by many to be the best ham in the world. This masterpiece of Spanish craftsmanship is produced with the utmost care and tradition, resulting in an intense, nutty flavour and a buttery-soft texture.
Key Features
✔ 100% Ibérico breed (Pata Negra) – The most exclusive Spanish ham
✔ Aged for 46+ months – Intense flavour and incredibly juicy texture
✔ Acorn diet during the Montanera season – Nutty, refined taste
✔ Hand cut by master carvers – Directly vacuum packed for optimum freshness
✔ Originating from Guijuelo, Salamanca – Where the climate perfects the maturation
Pure craftsmanship, pure taste
This exclusive Ibérico ham comes from free-grazing pigs on the Dehesa, where they feed on acorns, herbs, plants and cereals . This diet, together with the great freedom of movement, allows for a rich infiltration of fat into the meat, which gives the ham its characteristic smoothness and deep aroma.
The fat of Pata Negra melts in the mouth , with a soft, milky texture that contrasts perfectly with the intense red meat. Thanks to the long maturation process of 46 months, the ham develops an unparalleled complexity and depth of flavour.
What does Pata Negra mean?
The term "Pata Negra" refers to the black hoof of the 100% purebred Iberian pig . Not all Ibérico hams earn this title; only 100% Ibérico Bellota (Black Label) hams can bear this prestigious name.
100% Ibérico Bellota = Real Pata Negra
Other Ibérico hams are often incorrectly called this
Perfect to serve with:
Thin slices with a glass of Spanish red wine or sherry
Tapas platter with Manchego, olives and picos
On a crispy toast with tomato and olive oil
Storage & Use
- Store in a dry, cool and dark place for optimal ripening.
- After cutting, gradually arrange
- Cover the cut piece with fat and a tea towel
