Our story
01 Sunset among the holm oaks of the dehesa.
Saborío Ibérico was born from a simple idea: to share the moments you savour around a plate of Iberian ham. To do that, we go to the source, to farmers and craftspeople who love what they do.
The dehesa
The dehesa, a perfect balance
The dehesa is not a wild forest: it is a landscape shaped by people over centuries, where farming, livestock and nature live in balance.
Holm oaks and cork oaks provide shade and acorns. As it forages, the Iberian pig clears the undergrowth, which helps prevent fires, and fertilises the land naturally.
“Time can’t be made. It can only be waited for.”
- 100 %
Iberian breed Pure-bred for the black tag, fattened on acorns.
- 4 ranges
To choose from From 100% Iberian bellota to Plata Negra.
- 2 countries
Delivery France and Germany, shipping included in the price.
- 4 languages
At your service In French, German, English and Spanish.
The rearing
Pigs raised free range
Iberian pigs walk for kilometres every day, guided by instinct, in search of the best pasture. This outdoor exercise lets the fat work its way into the muscle: the secret of the marbling.
Before the montanera they feed on grass and whatever the dehesa offers. Then, from October to February, the acorns fall from the oaks: this is the montanera, the season that gives bellota ham its sweetness and nutty notes.
The drying room
Time in the drying room
36 months of curing, at the very least, for our 100% Iberian bellota.
Salted and then hung in mountain drying rooms, the legs cure slowly, following the seasons. The rest is down to time, the mountain air and know-how.
A great bellota ham can stay there for more than three years. There is no hurry.
The craft
Hands behind every slice
Behind every slice there are hands: those that look after the animals, those of the master carvers and those that prepare each order with care.
We choose our producers for that craft, and we taste every product before we offer it to you.