Jamón Ibérico Bellota Premium DOP… | 🦆The Bow Tie Duck Manila

Hand-carved Jamón Ibérico Bellota Premium DOP Extremadura 80g

Jamón of Conquerors

This black-label ibéri­co de bel­lota comes from the pro­tect­ed dehe­sas (pas­ture grass­land with scat­tered oaks) of Extremadu­ra. Fat­ty, with an intense mix of sweet, nut­ty, and salty notes, this ham is infused with the fla­vors of south­west­ern Span­ish coun­try­side. Hand-carved by Txanton’s Mas­ter Carver. 


Between the provinces of Cáceres and Bada­joz, cork and ever­green oaks pro­vide a boun­ty of acorns for the large, slen­der-legged Iber­ian pigs local­ly nick­named pata negra. This spe­cial diet and free-range liv­ing result in beau­ti­ful­ly plump hogs — the sin­gle most essen­tial require­ment for the fat­ty, gold­en-hued legs of jamón ibéri­co. In one of the only four regions of Spain with pro­tect­ed des­ig­na­tion of ori­gin sta­tus for this ham, the huge haunch­es are salt­ed and cured for two to four years. The haunch­es lose about half their weight and size, leaned down until the remain­ing fat lay­er can melt in your mouth. Jamón from Extremadu­ra is known for its juicy, well-mar­bled pink to pur­ple-red meat — a ves­sel for a del­i­cate com­bi­na­tion of sweet­ness, salti­ness, and the com­plex earthy fla­vors of the dehe­sas themselves. 


How­ev­er one might describe jamón ibéri­co — sweet and nut­ty, flo­ral and earthy — it stands on a pedestal of its own. Best served at room tem­per­a­ture to prime the fat to melt on your tongue, it must be tak­en in thin, del­i­cate pieces to enjoy the com­plex nuances of its fla­vor. Clas­si­cal­ly served with a crusty slice of bread driz­zled in oil, it pairs well with the acid­i­ty of sliced toma­toes. A pinch of salt seals the deal. To bring out the fruiti­er notes, wrap a sliv­er around a slice of hon­ey­dew mel­on or can­taloupe. Anoth­er bruschet­ta-style option is to pair your jamón-on-toast with a poached or scram­bled egg to start off your day. For wine pair­ings, the earth­i­ness of Rio­ja or Tem­pranil­lo work per­fect­ly — as would a brut Cava, for a bit of bub­ble. If you pre­fer white wines, Chenin Blanc, Pinot Gri­gio, or Albar­iño will pair smooth­ly. For beer drinkers, a light­ly hop­py dark lager also goes down famous­ly with this ham’s fat­ty flavors.


In Roman times, ham from the Iber­ian pigs were a favored com­mod­i­ty to ship back to the Empire’s cap­i­tal. When the Moors of North Africa invad­ed Spain around the year 700, they ate the local jamón as an act of polit­i­cal rebel­lion. This ham remained part of the peninsula’s culi­nary cul­ture even when Isabel­la of Castille and Fer­di­nand of Aragon cast out the Moors and unit­ed the regions of Spain. Even Christo­pher Colum­bus, on his trav­els to the Amer­i­c­as, found the ibéri­co ham hardy, excel­lent voy­age fare. And when the com­mu­ni­ty of Jerez de los Caballeros in Extremadu­ra began feed­ing their pigs sole­ly on acorns, the sta­tus of the jamón ibéri­co was sealed. 

Storage Instructions

Store in the fridge. 

The Bow Tie Duck Guarantees

All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

The Best Products on Earth

Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negociating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.