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The Brindisa bellota ham is made from pigs of 75% ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks at the end of their lives. The hams are then expertly cured in Guijuelo, Salamanca for 4 years.
The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish.
Produced by an ibérico meat curing specialist who have more than 100 years of experience in this area in the famous ham producing town of Guijuelo, Salamanca.
Using this knowledge and allying it to a constant drive to maintain their standards of excellence, they make consistently high quality ibérico charcuterie.