Iberian acorn-fed ham + whole cured 100% iberian acorn-fed pork loin. Belloterra.
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- Iberian acorn- fed ham:Curing period: 32 – 40 months. Approx. weight per piece: 8 kg.
- Whole cured 100% iberian acorn-fed pork loin: Curing period: 4 – 5 months. Approx. weight per piece: 1 – 1.3kg. Individually vacuum-packed
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Ham made from Iberian pigs reared freely in the Valley of Los Pedroches and fed, on a diet of acorns and grass. The curing process, which is never less than 3 years, is achieved in a natural dryer, followed by time spent in our natural cellar, located 5 metres underground.
Pork loin prepared with natural ingredients and cured slowly for 150 days and their maturing ends in the natural cellar.