Maison Dehesa 100% de Bellota Iberico Ham Organic Bone-in — No Added Nitrites or Nitrates
Slice thin. Let it melt.
PHP 114,900.00
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Raised free-range in from the Castella y León region in Spain, the black Ibérico pigs used for this Iberian ham are of the highest quality, ensuring only the best from La Prudencia.
Raised free-range in from the Castella y León region in Spain, the black Ibérico pigs used for this Iberian ham are of the highest quality, ensuring only the best from La Prudencia.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
Tender and succulent, with pleasing aromas of open fields, the La Prudencia Jamón Ibérico Bellota is made of 100% acorn-fed black Ibérico pig.
These Iberian hams are cleaned, then salted and cured for up to 52 months in natural drying rooms and cellars.
It has a beautiful deep red color, with streaks of white fat cutting through. Large and slender with the pata negra’s characteristic black hoof, it is as aesthetically pleasing as it is completely delicious.
Preparations And Pairings
Though best enjoyed on its own, and with little additional fanfare, there are other ways to consume Iberian ham without taking away from its magnificence. The most classic way is the Spanish way.
Tomato and Olive Oil Bread - popular especially in Barcelona, this is a simple but truly incredible way to enjoy jamón. Grab some slices of fresh bread, like this TPK&B baguette, smear some tomato purée on it, a drizzle of extra virgin olive oil, and a sprinkling of salt. Enjoy with a side of some slices of La Prudencia’s Jamón Ibérico Bellota.
El Bocadillo de Jamón y Queso – yes, a ham and cheese sandwich. But better. Iberian ham needs no fancy trimmings, but put it between slices of bread, paired with thin portions of Manchego cheese, and you will never look at a ham and cheese sandwich the same way again.
A Jewel Of Gastronomy
For over 100 years, La Prudencia has prided itself in their jamón of the highest quality. Their black Ibérico pigs are raised free-range in Extremadura, where they eat up to 9kg of acorns a day, until the pigs reach the ideal weight of 180kg.
Their hams are cured in natural dryers and cellars in the mountains, located at an altitude of more than 1,100 meters. The mountain’s climate and geographical conditions—severe winters and hot summers, plus a low salt content in their products, contribute to the reason La Prudencia Jamón Ibérico Bellota is considered one of the best.
Storage Instructions
To properly conserve and extend the ham shelf life, store in a cool, dry place, with the ideal serving temperature between 17-22º C.
Please message us if you require a carving board as well. We can source.
Tender and succulent, with pleasing aromas of open fields, the La Prudencia Jamón Ibérico Bellota is made of 100% acorn-fed black Ibérico pig.
These Iberian hams are cleaned, then salted and cured for up to 52 months in natural drying rooms and cellars.
It has a beautiful deep red color, with streaks of white fat cutting through. Large and slender with the pata negra’s characteristic black hoof, it is as aesthetically pleasing as it is completely delicious.
Though best enjoyed on its own, and with little additional fanfare, there are other ways to consume Iberian ham without taking away from its magnificence. The most classic way is the Spanish way.
Tomato and Olive Oil Bread - popular especially in Barcelona, this is a simple but truly incredible way to enjoy jamón. Grab some slices of fresh bread, like this TPK&B baguette, smear some tomato purée on it, a drizzle of extra virgin olive oil, and a sprinkling of salt. Enjoy with a side of some slices of La Prudencia’s Jamón Ibérico Bellota.
El Bocadillo de Jamón y Queso – yes, a ham and cheese sandwich. But better. Iberian ham needs no fancy trimmings, but put it between slices of bread, paired with thin portions of Manchego cheese, and you will never look at a ham and cheese sandwich the same way again.
For over 100 years, La Prudencia has prided itself in their jamón of the highest quality. Their black Ibérico pigs are raised free-range in Extremadura, where they eat up to 9kg of acorns a day, until the pigs reach the ideal weight of 180kg.
Their hams are cured in natural dryers and cellars in the mountains, located at an altitude of more than 1,100 meters. The mountain’s climate and geographical conditions—severe winters and hot summers, plus a low salt content in their products, contribute to the reason La Prudencia Jamón Ibérico Bellota is considered one of the best.
To properly conserve and extend the ham shelf life, store in a cool, dry place, with the ideal serving temperature between 17-22º C.
Please message us if you require a carving board as well. We can source.
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