Arturo Sánchez's Jamón Ibérico de Bellota is a gastronomic jewel, crafted with dedication and tradition since 1917. Each piece is unique, resulting from the finest raw material, purebred Ibérico pigs raised in dehesa fields, and natural curing in Guijuelo cellars. The pigs live freely in the dehesa for two years, fed primarily on acorns, ensuring healthy nutritional properties. Afterward, the ham undergoes a minimum of 48 months' curing in natural drying sheds, where the cold, dry wind enhances its flavor. Every day is a challenge, and only deep knowledge and experience can guarantee a truly exceptional product.
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