Brindisa Jamon iberico bellota is made from 75% Iberico breed pigs that have fattened up on acorns on the Extremadure dehesa for 10-12 weeks at the end of their lives.

The hams are then expertly cured in Guijuelo, Salamanca for between 30 and 36 months.

This ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty ingredients and a long, complex leg.