Arturo Sánchez's Jamón Ibérico de Bellota is a true gastronomic jewel. Each piece is unique, resulting from the union of the best raw material, the pure breed pig raised in the dehesa fields, and the natural curing in our cellars in Guijuelo. The pigs are raised for two years in freedom, with a double acorn-based feed and its healthy nutritional properties. After that, a minimum of 48 months' curing in Guijuelo, in natural drying sheds, where the cold, dry wind of the Béjar and Gredos mountains do the rest. This 100% Iberian cured acorn ham is a result of over a century of experience by a family who loves their work.
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