Details

The pigs that go to make the legs of this bellota ham carving set spend their lives in family groups wandering across the rolling hills of the dehesa ranges, eating herbs, grass and most importantly, bellotas (acorns). The acorns of the holm and cork oaks are very sweet and full of beneficial fats which is important because the pork becomes marbled with the rich antioxidant fat, allowing the hams to be cured for up to 5 years! During that time most of the fat drips away, bathing the ruby red pork with incredible flavours.
If you see a jamon advertised as simply Iberico, without the bellota designation, it is not free range and did not enjoy the sweet acorns of the dehesa rangelands. Iberico ham comes from an ancient breed of pig, Cerdo Iberico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years.
Your ham carving kit includes a leg of Montanegra Iberico Bellota beautifully presented in a case with a stylish premium ham stand, a professional ham slicing knife and a step by step guide to professional ham slicing. The perfect gift for this Christmas, you are will have plenty of ham to feed your guests throughout the festive period. Serve as a starter or sharing board with some crusty bread and a glass of chilled sherry or a fine red wine.

Name: Montanegra Iberico Bellota Ham

Ingredients: Iberian pork ham, salt, dextrose, antioxidants (E-331iii and E-301 and nitrile salt (E-252, E-250)

Net Weight: 7kg

Drained Weight: N/A Storage: store in a cool dry place

Best Before: See Label

Allergens: N/A

Montanegra (Extremadura)
Thanks to the knowledge gained during more than 70 years and several generations dedicated to this activity, Montanegra produces Ibérico products that are considered to be amongst the best nowadays in Spain. A family business located in the D.O. ‘Dehesa de Extremadura’ in the Southwest of Spain. Its geographical location is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of Black Iberian Pigs.

About 75% of the production is Montanegra’s own cattle, leaving 25% to other Dehesas. Montanegra has an important level of ownership in the main abattoir of the province of Badajoz, therefore having larger control over this process. The drying rooms in Nogales have a capacity of 150,000 hams; the drying rooms in Higuera La Real have approximate capacity for 500,000 hams. The premises located in the South of Badajoz are ideal for the curing process due to the microclimate of the area.

The quality of Montanegra’s hams has recently been recognised by winning a 3 star Great Taste Award in 2013 for their Jamón Ibérico de Bellota D.O. elevating their ham products to some of the best in the UK.