Spain´s most awarded Jamon!
Now, you too can enjoy the best cured jamon in the world, in your own home. Whether you are Spanish born-and-bred or if you’ve simply acquired an appreciation for this exquisite delicacy while you were travelling in Spain, you’ve found this page because you know that Jamon Iberico is “rico rico ricoooo” (that’s Spanish for – incredibly tasty 😉 )
This jamon is sourced from the larger, hind leg of the iberian pig. The beauty of this boneless ham is that you can keep it in the refrigerator and pull it out when needed. As they are cured, these hams will last for months.
Produced by Beher in Guijuelo Spain, their jamon is known worldwide for its consistent top quality. Beher produces “the most awarded Jamon in the world”
You cannot help but close your eyes when you slowly melt the fat with the warmth of your mouth and savor the rich, nutty and salty flavors. Like in Spain, this cured meat is quite durable and can be kept out for hours (it’s best served at room temperature) , but still they will last for months once opened from the vacuum seal and kept refrigerated. All of our Jamon are boneless, easy to slice and nothing goes to waste!
Jamón Ibérico de Bellota, the incredible cured ham made from free-range, acorn-fed pork, is the ultimate of its kind. Cured for over two years, thin slices of this delectable ham glisten with beneficial fats that are the key to its profound, complex flavor.
Beher use only 100% genetically pure bred Ibérico pigs that live their entire lives roaming the countryside of Spain. Other produces may cross breed Ibérico pigs with other breeds to increase the litter size and raw meat production. Beher prefer to use only 100% pure Ibérico even though it’s more expensive.
The hams come from an ancient breed of pig, Cerdo Ibérico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. Jamón Ibérico de Bellota is the pride of Spain, and Spaniards consume the vast majority of the limited number of hams produced in their own country.
Each fall, a traditional group of breeders sets aside a select group of young pigs, allowing them to roam the dehesa woodlands. There they feast upon acorns which are falling in abundance from the holm oak and cork trees. They feast on these ‘bellotas’ (Spanish for acorn) themselves, putting on at least two pounds of weight each day!
These genetically unique animals produce Jamón Ibérico de Bellota hams that are marbled with rich golden fat infused with the flavor of the sweet bellota acorns. Remarkably, a good portion of which is mono-unsaturated, similar to healthy olive oil. Sliced paper-thin, it glistens at room temperature and provides an inimitable rich nutty flavor and tender texture.