Iberico Belotta Ham is from free-range pigs that roam oak forests (called la dehesa) along the border between Spain and Portugal, and eat only acorns during this last period. It is also known as Jamón Iberico de Montanera. The exercise and the diet has a significant impact on the flavour of the meat. The curing process is over 36 months long.
Nico Jamones have been producing Iberian and Serrano cured legs and shoulders of ham and Chorizo for more than fifty years and have become one of the main producers in Spain. Nico Jamones uses generations of experience and the most advanced technology to produce premium quality products. There commitment to consistent quality and continuous improvement is what sets them apart.
Price per 5.5kg Leg. (Equates to $197.99kg)
Please note: Freight is via a non-chilled courier packed with ice