Senorio Bellota 100% Ibérico Hand-Carved Ham, 50g
£15.00
An intensely savoury acorn-fed ham with a complex sweet-nutty, salty flavour
In stock
This DOP Extremadura Ibérico de Bellota ham is made from pigs eating acorns for 10-12 weeks in the local dehesa, followed by over 3 years of curing in Badajoz. This results in a ham that delivers an intense savory aroma, a complex taste uniting sweet nuttiness with a salty depth, and a lingering aftertaste. Señorio de Montanera, located in Badajoz, Extremadura, was established by a collective of Ibérico pig breeders. Their vision was to oversee every facet of Ibérico ham production, from birth to the final product, specializing in DOP acorn-fed hams.
Product Reviews
Nutritional Information
Typical Nutrition Per 100g
| Energy | 304kcal/1267kJ |
| Fat | 23.0g |
| of which saturated fats | 8.5g |
| Carbohydrates | 1.0g |
| of which sugars | 0.5g |
| Protein | 33.0g |
| Salt | 4.5g |
Ingredients
Pork, Salt, E252 (preservative)Delivery Information
Orders are usually delivered within 1-3 days from receipt of order. We offer FREE delivery for orders over £35. A delivery charge of £6 applies to all orders under £35.
We deliver to mainland UK, excluding PO Boxes, Northern Ireland and the Scottish Highlands and Islands.
For more information, please see our Delivery FAQs.
Please take care to provide the correct full delivery address (including postcode) as we can’t re-deliver any consignments sent to an incorrect address All non-delivered consignments are destroyed as they contact fresh goods. In this circumstance the customer would be required to reorder the product/s at their cost & pay for any associated shipping.
Every order is packaged carefully with ice in a recyclable cardboard box to ensure it arrives in the best possible condition. See our Quintessential Hamper unboxing video as an example of how your hamper will arrive.
Cheese Preparation Guide
Our cheeses are famous for their jewel-coloured wax casings – not only do they look good, but they keep the cheese tasting delicious, retain all-important moisture and help preserve it, too. Here are our recommendations for preparing waxed cheeses to serve.
First, remove the cheese from the fridge and allow it to reach room temperature before cutting into it. This softens the wax slightly and cheese also tastes better when it’s not fridge-cold.
Next, remove the sticky labels. To make a good, clean slice, make sure you always use a very sharp knife.
