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