Black label01
100% Iberian bellota
Pure Iberian breed · acorns
Pure-bred Iberian pigs, fattened free range on acorns during the montanera.
From €430
From the sierrato yourtable.
01Iberian pigs roaming free in the tall grass of the dehesa. Beside them, the path we take every morning.
Iberian ham chosen from Spanish producers and cured naturally, without hurry, in the drying rooms of the sierra. Whole legs delivered to your door, with shipping already included.
- 36months
CuringAt the very least, for our bellota and Plata Negra hams.
- 100%
Iberian breedPure-bred for the black label, fattened on acorns.
- 5kg
To start withThe Plata Negra shoulder, ideal for learning to carve.
- 0€
ShippingTo France and Germany, already included in the price.
Chapter I
The dehesa
The dehesa
Where it all begins
Iberian ham begins long before the drying room. It begins in the dehesa, that open woodland of holm and cork oaks where the Iberian pig lives free, walks for miles every day and forages for its own food.
In autumn the acorns fall and the land becomes a larder. That unhurried, free-range life is what you later taste in the marbled fat, in the aroma and in every slice.
«Time cannot be made. It can only be waited for.»
Chapter II
Iberico guide
Iberico guide
Three colours, three stories
The colour of the tag is not decoration: it is set by the Spanish Iberian quality standard. It tells you the pig’s breed, how it was raised and what it ate. Learn to read it and you will know exactly what you are buying.
Red label02
Iberian bellota
50 or 75% Iberian · acorns
Iberian pigs (50 or 75% Iberian breed) fattened on acorns in the dehesa. Intense aroma, sweet flavour.
From €381
Green label03
Iberian cebo de campo
Free range · pasture and cereals
Free-range Iberian pigs fed on natural pasture and cereals. Mild and juicy.
From €269
Chapter III
The drying room
The drying room
Patience as a craft
36
months, at the very least.
Bellota and Plata Negra hams. The shoulder, over 20 months.
In the mountain drying rooms the ham cures naturally: the cold, dry winter air, the gentle summer warmth and nothing else. Months, sometimes years, until the leg is ready.
That is why we choose producers who never rush the process. You can tell from the very first slice.
Bellota and cebo de campo carry the tag of the Spanish Iberian quality standard (RD 4/2014)
Chapter IV
The shop
The shop
Choose your ham
No. 01 Black label 
100% Iberian bellota ham
Pure-bred Iberian pig fattened on acorns: a sweet flavour and fat that melts in the mouth.
8 – 8.5 kg leg · €430 9 – 9.5 kg leg · €485
from €430 €52.12/kg VAT and shipping included
No. 02 Red label 
Iberian bellota ham
Iberian pig fattened on acorns: an intense aroma and a sweet flavour.
8 – 8.5 kg leg · €381 9 – 9.5 kg leg · €425
from €381 €46.18/kg
No. 03 Green label 
Iberian cebo de campo ham
Free-range Iberian pig: a mild, juicy and versatile ham.
8 – 8.5 kg leg · €269 9 – 9.5 kg leg · €299
from €269 €32.61/kg
No. 04 Plata Negra 
Plata Negra ham
Ham from outdoor-reared pigs: tasty, consistent and easy to carve.
8 – 8.5 kg leg · €253 9 – 9.5 kg leg · €280
from €253 €30.67/kg
No. 05 Plata Negra 
Plata Negra shoulder
The Plata Negra shoulder, ideal for learning to carve.
Shoulder of about 5 kg · €170
€170 €34.00/kg
Final price: VAT and shipping includedWhole piece, carefully packedDelivery to France and Germany
Chapter V
At the table
At the table
The final touch
i.
Warm
24–25 °C
That is where bellota fat melts: serve the ham at room temperature and watch it glisten.
ii.
Carve
1–2 mm
A long, flexible knife; small, thin slices, always parallel.
iii.
Serve
Straight away
Carve only what you will eat and lay it flat on the plate, in a single layer.
iv.
Store
15 days
Once started, cover the cut with its own fat, keep the leg somewhere cool and dark, and finish it within 15 days.
General tips for enjoying the leg at home. Read the full guide →
Chapter VI · The journey
From Aracena to your door
We ship the whole leg, well protected, to France and Germany. The price you see is the final price: VAT and shipping included, with no surprises at checkout.
FranceShipping included
GermanyShipping included
- Whole leg, packed for the journey
- No separate shipping charge
Who makes it
We don’t sell just any ham: we choose the people who cure it with real craft.
- Producer
- Artesanía y Tradición S.L.
- Origin
- Hinojales (Huelva), Sierra de Aracena
- Curing
- Natural, in mountain drying rooms