Extremadura D.O.P. bellota ham

Location: Badajoz, Extremadura

This is the first D.O.P. ibérico ham that Brindisa has ever selected: partly because the ibérico D.O.P.s, of which there are 4, took a long time to establish themselves and partly because we are keen to also represent other producers who have their own criteria, style and name.

Our supplier is an exceptional producer of Iberian ham from Dehesa de Extremadura in southern Spain. A group of longstanding landowners and farmers are partners in the production and finishing of this excellent ham. The key element as ever is the quality and care of the animal. These farmers are some of the best of the area and their Iberian herds roam the dehesa forests and are fattened during the acorn season, October to January every year.

This ham has savoury flavour as most southern hams do, it is deep purple-red in colour and when warmed through, boasts a sheen typical of acorn-rich fat in a good bellota ham.

7 - 8kg priced by kg (1 unit per case)ref: CM10502

available at Brindisa Borough Market

Frequently asked questions

Made in:
Badajoz, Extremadura

Type of charcuterie:
Air cured ham

Length of Cure:
Over two years (Minimum of 30 months)

Taste Description:
This ham has the savoury flavour of most southern hams, the lean is streaked with the flavoursome acorn-rich fat, the aroma is sweet and the flavour reminiscent of the oil-rich nuts.

Storage and care:
Keep the ham on the bone at ambient temperature with the cut face covered, keep the boneless in the fridge at 8º or less, also with the cut face covered.

Serving suggestions / pairings:
Serve simply as a tapa with a glass of fino.

Key points:
• This is the first D.O.P. ibérico ham that Brindisa has ever selected and is our second ham from Extremadura
• The price is competitive for a high quality ibérico de bellota ham
• The premium that the D.O.P. commands offers us all objective controls of the standards measured from animal to finished ham.
• The key element as ever is the quality and care of the animal. These farmers are some of the best of the area and their Iberian herds roam the dehesa forests and are fattened during the acorn season.

Click here to read about EU designations

Ham carving instructions HERE