{"product_id":"jamon-bellota-iberique-pata-negra-dessosse-36-mois","title":"Boneless Pata Negra Bellota Iberian Ham – Aged 36 Months","description":"\u003cp\u003e🐷 Bellota Iberian Pork · 🌰 Acorn-fed · ⏱ 36 Months · 🦴 Boneless · 📦 Vacuum-packed · 🚫 GMO-free\u003c\/p\u003e\n\u003cp\u003e─────────────────────────────\u003c\/p\u003e\n\u003cp\u003e🔥 36 months of curing. Acorns and pastures. The absolute king of global charcuterie.\u003c\/p\u003e\n\u003cp\u003eThere is a hierarchy in the world of ham. And at the top of this hierarchy, untouchable, inaccessible to imitations, reigns the Jamón Bellota Ibérico — the Pata Negra.\u003c\/p\u003e\n\u003cp\u003eNot just any pig. The purebred Iberian pig, raised free-range in the Spanish dehesas, fed exclusively on acorns and natural pastures during the montanera season. This unique diet transforms the fatty acids in the meat, giving it that melt-in-your-mouth texture, oily marbling, and a depth of flavor impossible to reproduce with any other animal.\u003c\/p\u003e\n\u003cp\u003eNot just any curing. 36 months in natural drying sheds. Three years of patience. The time it takes for the meat's natural enzymes to develop an aromatic complexity that experts compare to great Bordeaux wines.\u003c\/p\u003e\n\u003cp\u003eAt €899, it's not a purchase. It's an investment in a gastronomic experience you won't forget.\u003c\/p\u003e\n\u003cp\u003e─────────────────────────────\u003c\/p\u003e\n\u003cp\u003e✨ What you will truly appreciate\u003c\/p\u003e\n\u003cp\u003e✔ 🐷 Purebred Iberian Pork — The only breed in the world capable of producing authentic Bellota. Free-range, outdoor-reared.\u003cbr\u003e✔ 🌰 Acorn and Pasture-fed — The montanera: acorn season that transforms the meat. Nutty aromas, unique marbled texture.\u003cbr\u003e✔ ⏱️ 36 months of curing — Three years of natural drying. Maximum aromatic complexity. Impossible to rush.\u003cbr\u003e✔ 🦴 Boneless — Clean cut, zero waste, 100% meat on your plate. Ideal for individuals and professionals.\u003cbr\u003e✔ 📦 Vacuum-packed — Every aroma developed over 36 months preserved until it reaches your table.\u003cbr\u003e✔ 🚫 GMO-free, allergen-free — Absolute purity. Nature and time as the only ingredients.\u003cbr\u003e✔ ❤️ Deep red color — Sign of authentic Bellota. Fat infiltrated into the muscle mass, an irreplaceable characteristic.\u003c\/p\u003e\n\u003cp\u003e─────────────────────────────\u003c\/p\u003e\n\u003cp\u003e🍷 Imagine the scene…\u003c\/p\u003e\n\u003cp\u003eA special occasion. A meal you want to make memorable. You place this Jamón Bellota Ibérico on the table. You slice.\u003c\/p\u003e\n\u003cp\u003eThe blade glides. The slices fall — translucent, deep red, iridescent with pearly white fat. A fragrance rises — intense, complex, with those notes of hazelnut and acorn that only a Pata Negra can give.\u003c\/p\u003e\n\u003cp\u003eSomeone closes their eyes as they taste. “This is the best ham I have ever eaten in my life.”\u003c\/p\u003e\n\u003cp\u003eThat's exactly what a 36-month Bellota is. An experience that goes beyond food. A gastronomic moment remembered years later.\u003c\/p\u003e\n\u003cp\u003eIdeal for your prestigious meals, grand dinners, exceptional gifts — or simply to treat yourself, once in your life, to the best ham in the world.\u003c\/p\u003e\n\u003cp\u003e─────────────────────────────\u003c\/p\u003e\n\u003cp\u003e👃 The sensory experience\u003c\/p\u003e\n\u003cp\u003e👁️ Sight: Deep blood red, pearly white fat infiltrated into the muscle mass, shiny and oily appearance — the characteristic marbling of Bellota\u003cbr\u003e👃 Smell: Exceptional aromatic complexity — hazelnut, acorn, floral notes, natural drying shed aromas, incomparable depth\u003cbr\u003e👅 Taste: Smooth and enveloping attack, instantaneous melting in the mouth, persistent nutty notes, perfect saltiness, intense umami, very long finish — several minutes after tasting\u003c\/p\u003e\n\u003cp\u003e─────────────────────────────\u003c\/p\u003e\n\u003cp\u003e🏔️ Expertise \u0026amp; Tradition\u003c\/p\u003e\n\u003cp\u003eJamón Bellota Ibérico follows an ancestral protocol in three irreducible steps:\u003c\/p\u003e\n\u003cp\u003e1. The Montanera — The Iberian pig spends autumn and winter free-range in the dehesas, feeding exclusively on acorns (bellotas) and herbs. This diet chemically transforms the fats, creating this unique marbling and beneficial oleic fatty acids.\u003cbr\u003e 2. Traditional Salting — The leg is hand-salted according to precise proportions, for a time calculated to the nearest gram based on the weight of the piece.\u003cbr\u003e 3. 36-month Curing — The piece is hung in natural ventilated drying sheds. Air, temperature, and humidity do the rest. For 3 years, natural enzymes transform the meat into a gastronomic masterpiece.\u003c\/p\u003e\n\u003cp\u003e─────────────────────────────\u003c\/p\u003e\n\u003cp\u003e📋 Product Sheet\u003c\/p\u003e\n\u003cp\u003e• Product: Boneless Jamón Bellota Ibérico Pata Negra\u003cbr\u003e• Weight: 7 to 9 kg\u003cbr\u003e• Breed: Premium Iberian pig\u003cbr\u003e• Diet: Acorns and natural pastures — montanera\u003cbr\u003e• Curing: 36 months in natural drying sheds\u003cbr\u003e• Packaging: Vacuum-packed — ready to slice\u003cbr\u003e• Boneless: ✅ Zero waste, zero risk\u003cbr\u003e• GMO-free: ✅\u003cbr\u003e• Allergens: No listed allergens\u003c\/p\u003e\n\u003cp\u003eNutritional values (per 100g)\u003cbr\u003e• Energy: 1622 kJ \/ 388 kcal\u003cbr\u003e• Fats: 28.4 g (of which saturated fatty acids: 20 g)\u003cbr\u003e• Carbohydrates: 0.1 g (of which sugars: 0 g)\u003cbr\u003e• Proteins: 33 g\u003cbr\u003e• Salt: 4.0 g\u003c\/p\u003e\n\u003cp\u003e─────────────────────────────\u003c\/p\u003e\n\u003cp\u003e💬 Frequently Asked Questions\u003c\/p\u003e\n\u003cp\u003e❓ What exactly is Bellota?\u003cbr\u003e“Bellota” means “acorn” in Spanish. It is the diet of the Iberian pig during the montanera — the acorn season — that defines this appellation. Only free-range Iberian pigs fed on acorns can produce authentic Jamón Bellota. It is the highest designation in the official Spanish classification of Iberian ham.\u003c\/p\u003e\n\u003cp\u003e❓ Why 36 months and not less?\u003cbr\u003eBelow 24 months, a Bellota has not developed its full aromatic complexity. 36 months is the minimum to achieve this level of refinement — some exceptional pieces even exceed 48 months. Each additional month adds a layer of aromatic depth that cannot be rushed.\u003c\/p\u003e\n\u003cp\u003e❓ What is the difference with Serrano ham or Auvergne ham?\u003cbr\u003eBreed, diet, and curing. Serrano and Auvergne ham come from white pigs, fed in a standard way, cured for 9-14 months. Bellota Ibérico comes from a unique breed, fed on acorns, cured for 36 months. These are three fundamentally different product categories.\u003c\/p\u003e\n\u003cp\u003e❓ How to slice it for optimal tasting?\u003cbr\u003eBy hand, with a long, flexible ham knife. Very thin, almost translucent slices. Serve at room temperature — remove from the refrigerator 20-30 minutes before tasting so that the fat regains its natural melt-in-your-mouth quality.\u003c\/p\u003e\n\u003cp\u003e❓ Is it a good prestige gift?\u003cbr\u003eThe best there is. A whole 7-9 kg Jamón Bellota Ibérico cured for 36 months at €899 — it's a gift that makes a lasting impression. An exceptional Christmas, a milestone birthday, a premium corporate gift, a memorable wedding or retirement.\u003c\/p\u003e\n\u003cp\u003e─────────────────────────────\u003c\/p\u003e\n\u003cp\u003e📦 Carefully packaged premium · 🇫🇷 Shipped from France · 🐷 Pata Negra Bellota · 🚫 GMO-free · 🎁 Absolute prestige gift\u003c\/p\u003e","brand":"SaucBack.Com","offers":[{"title":"Default Title","offer_id":51286402957643,"sku":"SB-JB36MPNIAOP-8","price":899.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0903\/5366\/4331\/files\/page_1_72b7d547-1dd0-4985-bca0-24191b15cf8c.jpg?v=1780308536","url":"https:\/\/saucback.com\/en\/products\/jamon-bellota-iberique-pata-negra-dessosse-36-mois","provider":"SaucBack.Com","version":"1.0","type":"link"}