Jamón 100% Ibérico | BEHER Red Label Pata Roja – Boneless 4–4.25kg

BEHER Red Label Pata Roja Jamón 100% Ibérico – Boneless 4–4.25kg

100% Ibérico | Free-Range | Cebo de Campo | Cured 26–36 Months

Bring home a taste of Spain with BEHER Red Label Pata Roja, a premium Jamón de Cebo de Campo 100% Ibérico, produced in Guijuelo, Salamanca.

Made from 100% pure-bred Ibérico pigs raised free-range, this jamón combines exceptional genetics with a diet of selected cereals and natural countryside resources. Slow curing for 26–36 months develops its distinctive aroma, rich savoury flavour and beautifully delicate texture.

Carefully deboned and vacuum-packed, this whole 4–4.25kg piece offers the pleasure of freshly sliced Spanish jamón at home. Ideal for entertaining, restaurants, grazing boards or a memorable gourmet gift.

Key Features

• Whole boneless format, 4–4.25kg – convenient to handle and slice
• 100% pure-bred Ibérico pigs, raised free-range
• BEHER Red Label / Pata Roja range
• Cebo de Campo feeding – selected cereals alongside pastures, roots and other natural countryside resources
• Cured 26–36 months for depth of flavour and aroma
• Traditionally produced in Guijuelo, Spain
• Vacuum-packed for freshness and refrigerated storage

What Makes BEHER Red Label Special?

BEHER’s Red Label, also known in our range as Pata Roja, offers the rich character of 100% Ibérico jamón in a Cebo de Campo style.

The pigs’ free-range upbringing and varied diet, combined with traditional slow curing, create a ham with an appealing balance of savoury depth, delicate sweetness and a lingering finish.

“Red Label” refers here to BEHER’s ROJA range. The product’s classification is Jamón de Cebo de Campo 100% Ibérico.

Tasting Experience

Expect deep red meat, delicate marbling and glossy fat, with aromas reminiscent of nuts, subtle caramel and aged wood. On the palate, the jamón offers a juicy texture, balanced saltiness and a lasting savoury finish.

Slice thinly and serve at room temperature to appreciate its full character. Enjoy on its own or alongside Manchego cheese, pan con tomate, olives and a glass of Spanish red wine.

Storage & Use

• Keep refrigerated according to the instructions on the pack
• Slice thinly using a suitable jamón knife or meat slicer
• Allow the sliced portion to reach room temperature before serving
• After cutting, cover the exposed surface and wrap securely before refrigerating
• Slice only what you need to keep the remaining piece well protected