IGP Foie Gras Escalope from France (Frozen)
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PHP 1,439.00
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Senorío de Montanera Jamon de Bellota 100% Iberico DOP (Hand-Carved)
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This DOP Extremadura Jamón de Bellota 100% Ibérico is made from acorn-fed Ibérico pigs raised on the local dehesa and slow-cured in Badajoz for over three years. Hand-carved for optimal texture and balance, it delivers depth, richness, and a long, satisfying finish.
1 / 2
Senorío de Montanera Jamon de Bellota 100% Iberico DOP (Hand-Carved)
This DOP Extremadura Jamón de Bellota 100% Ibérico is made from acorn-fed Ibérico pigs raised on the local dehesa and slow-cured in Badajoz for over three years. Hand-carved for optimal texture and balance, it delivers depth, richness, and a long, satisfying finish.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes Of The Curator
The slices show deep red meat with fine, even marbling that softens quickly once brought to room temperature. Aromas are savory and inviting, with hints of toasted nuts and cured depth. On the palate, the texture is tender and smooth, with the fat melting gently into the meat. The flavor unfolds in layers—starting with a natural sweetness from the acorn-fed diet, followed by a clean salinity and rounded umami character. As it warms, nuttier notes come forward, balanced by a subtle savory edge that never feels overpowering. The finish is long and lingering, leaving a pleasant, full-bodied aftertaste. The hand-carved cut allows each slice to feel balanced and cohesive, making it easy to enjoy slowly or as part of a relaxed charcuterie spread.
Pairings And Suggestions
Remove from the fridge 20–30 minutes before serving.
Enjoy with crusty bread, pan de cristal, or plain crackers.
Pair with Cava, Fino or Manzanilla sherry, or a light-bodied red wine.
Complements simple accompaniments like Marcona almonds, olives, or fresh fruit such as melon or figs.
Best served simply, allowing the ham’s natural flavor to take center stage.
From Dehesa To Badajoz
This ham carries the DOP Extremadura designation, meaning it follows strict regional standards. The pigs spend 10–12 weeks feeding on acorns in the dehesa, a traditional oak woodland unique to the region. After harvesting, the hams are cured in Badajoz for more than three years, allowing time to develop complexity and balance.
Señorío de Montanera, based in Badajoz, was founded by a group of Ibérico pig breeders who set out to control every stage of production—from breeding and raising the animals to curing the final product. Their focus is exclusively on DOP-certified, acorn-fed Ibérico hams, ensuring traceability, consistency, and respect for traditional methods.
Storage Instructions
Keep refrigerated. Once opened, cover loosely and consume within a few days. For best flavor, bring to room temperature before serving.
The slices show deep red meat with fine, even marbling that softens quickly once brought to room temperature. Aromas are savory and inviting, with hints of toasted nuts and cured depth. On the palate, the texture is tender and smooth, with the fat melting gently into the meat. The flavor unfolds in layers—starting with a natural sweetness from the acorn-fed diet, followed by a clean salinity and rounded umami character. As it warms, nuttier notes come forward, balanced by a subtle savory edge that never feels overpowering. The finish is long and lingering, leaving a pleasant, full-bodied aftertaste. The hand-carved cut allows each slice to feel balanced and cohesive, making it easy to enjoy slowly or as part of a relaxed charcuterie spread.
Remove from the fridge 20–30 minutes before serving.
Enjoy with crusty bread, pan de cristal, or plain crackers.
Pair with Cava, Fino or Manzanilla sherry, or a light-bodied red wine.
Complements simple accompaniments like Marcona almonds, olives, or fresh fruit such as melon or figs.
Best served simply, allowing the ham’s natural flavor to take center stage.
This ham carries the DOP Extremadura designation, meaning it follows strict regional standards. The pigs spend 10–12 weeks feeding on acorns in the dehesa, a traditional oak woodland unique to the region. After harvesting, the hams are cured in Badajoz for more than three years, allowing time to develop complexity and balance.
Señorío de Montanera, based in Badajoz, was founded by a group of Ibérico pig breeders who set out to control every stage of production—from breeding and raising the animals to curing the final product. Their focus is exclusively on DOP-certified, acorn-fed Ibérico hams, ensuring traceability, consistency, and respect for traditional methods.
Keep refrigerated. Once opened, cover loosely and consume within a few days. For best flavor, bring to room temperature before serving.
Curated Selection
