Ibéricos Montellano

Cured Iberico Bellota Ham cured for a minimum of 40 months in natural cellars. All the production at Ibericos Montellano is done in a very artisanal manner, with a very careful selection of all ingredients, in particular de pigs where the products are derived from, which come from our own farm (dehesa, the Spanish woodland filled with acorn-trees) or from trusted and long-term farmers. The "El Elegido" hams are selected from the very best, based on the quality of the fat acids and curing conditions. It has obtained many different awards in the last few years. Very low level of salt to obtain an excellent balance with the sweetness coming from the acorns,  homogeneous curing in all the piece, coming from the slow curing process out of air conditioning controlled chambers.