Made from the Pata Negra pig that forages in the woodland meadows or Dehesa of Extremadura they lay down layers of sweet, moist, nutty fat that gives bellota ham its unique and extraordinary flavour. Iberico Cebo ham comes from the same pig except they are fed mainly a combination of cereals and acorns.
Whole Iberico ham leg is the ultimate expression of Spanish charcuterie. It comes in two distinct forms; boneless or bone in and two further distinct types; cebo or bellota. Boneless is ideal if you plan on slicing the ham on mechanical slicer; bone-in is the traditional method of hand slicing and needs a proper stand and knife to complete successfully. In terms of how to store your iberico ham leg then if you buy an iberico ham carving set from us you will be given a step by step guide on how to store and carve your ham.
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