Why is Bellota jambom so popular?

Straight from the south of Spain, Andalusia to be precise, bellota ham is one of the many products of the Iberian pig breed. It is almost single-handedly the pride of the region's culinary heritage. Its high quality is due to the way the pigs are raised and the maturing process, a centuries-old know-how handed down from generation to generation. A case in point is the Jabugo PDO, produced between the holm oak and cork oak meadows of Badajoz and Cáceres in Extremadura, and Cadiz, Cordoba, Huelva, Malaga and Seville in Andalusia.

Good to know for aficionados: 100% bellota Iberian ham is also a healthy product. It contains high-quality proteins and monounsaturated fats, similar to olive oil.

Animals as close to nature as possible

Iberian pigs, also known as "pata negra", are easily recognized by their very dark skin. They are raised in the heart of nature, in the "dehesa", the pastures and oak forests that serve as the animals' home. For two years, they feed on roots, grass and, above all, acorns from the oaks. In fact, in order to obtain this designation, Iberian pigs must feed mainly on this fruit (bellota in Spanish). An Iberian pig eats an average of 700 kg in its lifetime. It's this unique oil content that gives the pig its unique characteristics, not found in any other type of meat.

Ilya Kagan

A long process to enhance taste

Once cured, the hams undergo the salting process. For a few days (around one per kilo), the pieces rest in a room where the temperature is between 1 and 5 degrees Celsius, with humidity levels between 80 and 90%. They are placed one on top of the other, simply separated by salt. They are then washed and left to cool for just over three months. Only then does the long maturing process begin. The hams are stored in cellars for between 18 and 48 months, during which time the aromas develop and give the product its unique appearance.

In short, why do we love this ham so much?

This charcuterie is unique because it's a melting pot of sweetness. Whether it's the finesse of its taste, its tenderness that caresses the palate or its pleasant, comforting melt-in-the-mouth texture that makes it easy to eat and addictive. And then there's the long production process, from rearing to maturing, which results in a ham with such a unique taste.

Finally, this succession of stages makes bellota ham a product of rare quality, prized the world over. It can be enjoyed as an aperitif, a starter or a main course. But excellence comes at a price: for a piece of 100% bellota PDO Jabugo ham, you'll need to pay at least 70 euros per kilo.