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Jamón Ibérico · Extremadura, Huelva and Salamanca, Spain

Jamón Ibérico de Bellota

Acorn-fed Ibérico ham from the dehesas of south-west Spain. Nutty, glossy, and built for a premium first bite. Also cebo de campo and cebo grades, and paleta (shoulder): whole on the bone, boneless, or sliced in 100 g packs.

Hand-carving thin slices from a whole cured ham leg held in a ham stand
Image for reference
Chilled

At a glance

Storage
Chilled
Format & weight
Boneless piece to slice in-house, sliced packs, and hand-cut trays. Ask for the format that fits your volume. By grade (100% and 50% Ibérico acorn-fed, cebo de campo, cebo): jamón and paleta whole on the bone or boneless, from 1 piece, and 100 g packs, machine-sliced or hand-cut, from 6 packs.
Keep
Keep boneless pieces and sliced packs in the fridge, then take them out 30 minutes before service. Every pack carries its date. Sliced 100 g packs have about 1 year of shelf life from slicing; rotate them and serve within a couple of months for the best flavour.
Region
Extremadura, Huelva and Salamanca, Spain
Get a trade quote

For registered food businesses only. No prices online: your quote arrives by email, and the firm price is confirmed on your proforma.

In short

What is Jamón Ibérico de Bellota and how do chefs use it?

Jamón Ibérico de Bellota is cured ham from Ibérico pigs finished on acorns in the oak dehesa during the montanera season, then air-cured for years until the fat turns soft, nutty and glossy.

How chefs use it
Premium sandwiches and toasties · Ham boards and aperitivo · Croquetas de jamón
Formats
Boneless piece to slice in-house, sliced packs, and hand-cut trays. Ask for the format that fits your volume. By grade (100% and 50% Ibérico acorn-fed, cebo de campo, cebo): jamón and paleta whole on the bone or boneless, from 1 piece, and 100 g packs, machine-sliced or hand-cut, from 6 packs.
Storage
Chilled. Delivered chilled to your door.
How to order
Trade customers in Ireland only. Choose the formats and quantities in the form on this page; your quote arrives by email.

Food information

Ingredients, allergens and storage

Ingredients

Ingredients are listed on the product specification. Ask us and we send it by email.

Allergens

Of the 14 allergens regulated in the EU (Reg. 1169/2011)

None of the 14 major allergens in the product itself.

Full allergen details are on the product specification.

Storage

Chilled

Delivered chilled to your door.

Keep boneless pieces and sliced packs in the fridge, then take them out 30 minutes before service. Every pack carries its date. Sliced 100 g packs have about 1 year of shelf life from slicing; rotate them and serve within a couple of months for the best flavour.

Formats

Formats you can order

  • Boneless whole piece

    About 5 kg per piece. Quoted by weight.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Sliced, 150 g pack

    Quoted per pack.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Whole leg, bone in

    Quoted per leg; the weight is confirmed on your proforma.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón (ham), 100% Ibérico, acorn-fed (bellota)

    Jamón 100% bellota, bone-in

    Whole ham (hind leg) on the bone. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Whole piece on the bone, labelled with the grade and its date.
    Storage
    Chilled

  • Jamón 100% bellota, boneless

    Boneless whole ham (hind leg), to slice in-house. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón 100% bellota, sliced

    100 g pack, machine-sliced. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón 100% bellota, hand-cut

    100 g pack, hand-cut with a knife. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón (ham), 50% Ibérico, acorn-fed (bellota)

    Jamón 50% bellota, bone-in

    Whole ham (hind leg) on the bone. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Whole piece on the bone, labelled with the grade and its date.
    Storage
    Chilled

  • Jamón 50% bellota, boneless

    Boneless whole ham (hind leg), to slice in-house. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón 50% bellota, sliced

    100 g pack, machine-sliced. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón 50% bellota, hand-cut

    100 g pack, hand-cut with a knife. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón (ham), Cebo de campo Ibérico

    Jamón cebo de campo, bone-in

    Whole ham (hind leg) on the bone. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Whole piece on the bone, labelled with the grade and its date.
    Storage
    Chilled

  • Jamón cebo de campo, boneless

    Boneless whole ham (hind leg), to slice in-house. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón cebo de campo, sliced

    100 g pack, machine-sliced. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón cebo de campo, hand-cut

    100 g pack, hand-cut with a knife. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón (ham), Cebo Ibérico

    Jamón cebo, bone-in

    Whole ham (hind leg) on the bone. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Whole piece on the bone, labelled with the grade and its date.
    Storage
    Chilled

  • Jamón cebo, boneless

    Boneless whole ham (hind leg), to slice in-house. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón cebo, sliced

    100 g pack, machine-sliced. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Jamón cebo, hand-cut

    100 g pack, hand-cut with a knife. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Paleta (shoulder), 100% Ibérico, acorn-fed (bellota)

    Paleta 100% bellota, bone-in

    Whole shoulder (front leg) on the bone. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Whole piece on the bone, labelled with the grade and its date.
    Storage
    Chilled

  • Paleta 100% bellota, boneless

    Boneless whole shoulder (front leg), to slice in-house. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Paleta 100% bellota, sliced

    100 g pack, machine-sliced. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Paleta 100% bellota, hand-cut

    100 g pack, hand-cut with a knife. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Paleta (shoulder), 50% Ibérico, acorn-fed (bellota)

    Paleta 50% bellota, bone-in

    Whole shoulder (front leg) on the bone. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Whole piece on the bone, labelled with the grade and its date.
    Storage
    Chilled

  • Paleta 50% bellota, boneless

    Boneless whole shoulder (front leg), to slice in-house. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Paleta (shoulder), Cebo de campo Ibérico

    Paleta cebo de campo, bone-in

    Whole shoulder (front leg) on the bone. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Whole piece on the bone, labelled with the grade and its date.
    Storage
    Chilled

  • Paleta cebo de campo, boneless

    Boneless whole shoulder (front leg), to slice in-house. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Paleta cebo de campo, sliced

    100 g pack, machine-sliced. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Paleta cebo de campo, hand-cut

    100 g pack, hand-cut with a knife. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Paleta (shoulder), Cebo Ibérico

    Paleta cebo, bone-in

    Whole shoulder (front leg) on the bone. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Whole piece on the bone, labelled with the grade and its date.
    Storage
    Chilled

  • Paleta cebo, boneless

    Boneless whole shoulder (front leg), to slice in-house. Quoted per piece; the weight is confirmed on your proforma.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Paleta cebo, sliced

    100 g pack, machine-sliced. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Paleta cebo, hand-cut

    100 g pack, hand-cut with a knife. About 1 year of shelf life from slicing.

    Packed
    Vacuum-packed, labelled with the product name and the use-by or best-before date.
    Storage
    Chilled

  • Other formats

    Other premium origin (tell us which)

    Tell us which origin in the note. Availability confirmed with your quote.

    Packed
    In the producer's own packaging and label
    Storage
    Chilled

Tell us what you need and how often. We ship mixed pallets and less-than-pallet loads. Quantities, delivery terms and the delivery date are confirmed on your proforma. Trade customers only.

Get a trade quote by email

  • Your price for the products, quantities and delivery frequency you choose, sent to your email.
  • Ex VAT, for business customers only.
  • Tell us your quantity; delivery terms and date are confirmed on your proforma.
  • A reference quote: the firm price is confirmed on your proforma invoice.
Get my quote by email

Trade quote

Get your trade quote by email

Three short steps: your products, your delivery, your business. We email you the price, ex VAT, and how long it is valid; delivery terms and date are confirmed on your proforma. Business customers only.

On the menu

How do chefs use Jamón Ibérico de Bellota?

Premium sandwiches and toasties

Buy the boneless piece and slice it in-house on a machine. You control the slice and the portion, and a thin layer of ham lifts a simple bocadillo with tomato bread.

Ham boards and aperitivo

35 to 50 g per person as a starter, laid flat on warm ceramic so the fat starts to melt. Add bread, olives and Marcona almonds.

Croquetas de jamón

Use the trim and the end of the piece in a béchamel for croquetas. Nothing is wasted, and the croqueta becomes a signature bar snack.

Eggs and brunch

Over fried eggs and potatoes (huevos rotos), or on a hotel breakfast board next to cheese and bread.

Portion
35–50g per person as a starter
Serve
Room temperature. Remove from refrigeration 30 minutes before serving.
Occasion
Aperitivo, tapas, private dining

Origin

Where does Jamón Ibérico de Bellota come from?

Our ham comes from Spain's great ham regions: Extremadura, Huelva and Salamanca, in the west and south-west of Spain, where Ibérico pigs roam the cork and holm oak dehesa. In the montanera, from autumn to winter, they feed on fallen acorns, and that diet is what gives the fat its softness and the ham its long, nutty finish.

After the montanera the legs are salted, rested and air-cured for years. The flavour comes from the animal, the acorns and the time in the cellar.

Also in our range

Spain's great jamón origins

  • Jamón de Jabugo PDO: cured in the mountains of the Sierra de Huelva, in Andalusia, rich and long.
  • Jamón de Guijuelo PDO: cured in the Salamanca highlands, sweet and delicate.
  • Dehesa de Extremadura PDO: from pigs raised in the dehesas of Extremadura and cured in the region, nutty and intense.
  • Los Pedroches PDO: from the Valle de Los Pedroches, in the north of the province of Córdoba, deep and savoury.

Each supplied in its producer's certified packaging and label. Availability and price confirmed with your quote.

Ask for a named origin

Grades

Which grade of Ibérico ham should I choose?

Ibérico ham is graded by two things: how much of the pig is Ibérico breed, and how it was fed. Acorn-fed (bellota) is the top of the ladder; cebo de campo and cebo are the everyday grades, for boards, sandwiches and volume service.

Every grade comes as jamón (the hind leg) or paleta (the shoulder, smaller, with a more intense flavour), whole on the bone or boneless, and most grades in 100 g packs, machine-sliced or hand-cut. The machine slice is cut thin and even, very close to a hand-carved slice; the hand-cut pack is carved with a knife.

100% Ibérico, acorn-fed (bellota)
Pure Ibérico pigs finished on acorns and pasture in the dehesa during the montanera. The deepest flavour and the softest fat.
50% Ibérico, acorn-fed (bellota)
Pigs that are half Ibérico breed, finished on acorns in the montanera. Acorn-fed character at a more accessible level.
Cebo de campo Ibérico
Ibérico pigs raised outdoors, fed on feed and pasture. A good everyday ham for boards and sandwiches.
Cebo Ibérico
Ibérico pigs raised on farms and fed on feed. The entry grade, for high-volume service and cooking.

Buyer questions

Jamón Ibérico de Bellota: frequently asked questions

What formats of Ibérico ham can I order?

A boneless piece to slice in-house, sliced packs, and hand-cut trays. The boneless piece suits kitchens with a slicer and a steady volume; sliced packs suit lower volumes and events because there is no labour and no waste. By grade (100% Ibérico acorn-fed, 50% Ibérico acorn-fed, cebo de campo and cebo), jamón (ham) and paleta (shoulder) come whole on the bone or boneless, and in 100 g packs, machine-sliced or hand-cut. The formats table lists every grade and format.

How much ham do I need per portion?

Plan 35 to 50 g per person for a ham starter or board. A sandwich usually needs less. To compare formats, work out the cost per portion: the delivered price per kilo divided by the usable yield, multiplied by the portion weight.

How should I store it?

Keep boneless pieces and sliced packs in the fridge and check the date on every pack. Take the ham out 30 minutes before service, so the fat softens and the aroma opens up.

Do you supply Jamón de Jabugo PDO or Jamón de Guijuelo PDO?

Yes, as part of our range, alongside Dehesa de Extremadura PDO and Los Pedroches PDO. Each is supplied in its producer's certified packaging and label; availability and price are confirmed with your quote. To ask for one, choose Other premium origin in the quote form on this page and tell us which in the note.

Is there a minimum order?

Minimums depend on the product and how often you order. We ship mixed pallets and less-than-pallet loads, so you can combine products in one order. Tell us your quantities and we confirm the delivery terms on your proforma.

Do you deliver across Ireland?

Yes. We supply trade customers across Ireland; the quote form asks for your Eircode. Northern Ireland and other UK postcodes are not covered. Delivery terms and the delivery date are confirmed on your proforma.

What is the shelf life of sliced Ibérico ham?

Sliced 100 g packs have about 1 year of shelf life from slicing, and every pack carries its date. For the best flavour, rotate them and serve each delivery within a couple of months. For whole and boneless pieces, the date is on the label and the full specification comes with your proforma.

How do I get a price?

Use the quote form on this page: this product is already selected. Choose the format, the quantity per delivery, how often and your Eircode, add a note if you like, and we email you a trade quote. You can add other products to the same quote. The firm price, delivery terms and date are confirmed on your proforma. Trade customers only.

Keep reading

Guides and next steps

Jamón Ibérico de Bellota & Paleta, Irish Trade | La Dehesa