Jamon Iberico de Bellota
Organic cured hind leg of pork. Huelva, Spain.
Our organic range of Spanish cured meats come from the Dehesa San Francisco in the southern Iberian Peninsula, a farm run by a foundation formed for the preservation of the andulasian ecosystem. Their Iberian pigs are descendants of Mediterranean wild boar; they not only survive the harsh conditions but they thrive on the acorns falling from the oak trees.
This hind leg of organic pork has been traditionally air-cured with sea salt, the healthy air of the andalusian mountains and a full three years of maturation.
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