When it comes to Iberican jamón, there are two major types: Iberico de Bellota and Iberico de Cebo. The main difference between these two types is that Iberico de Bellota pigs have a diet that consists mainly of acorns, while Iberico de Cebo pigs have a diet augmented with feed. The result is a slightly saltier, less fragrant meat. But does this make it any less than its Bellota cousin? Of course not! The quality of the meat is still 100% Iberican and the flavor will still blow you away.
What can one expect from this beautiful jamón? A savory jamón that delivers a flavor packed bite. One can see the quality of the meat by the color of the musculature. The fat is noticeable throughout the cut and it is a pearl white. While the jamón will not melt in your mouth like Iberico de Bellota, it will still meet and exceed all of your expectations.
Serve with sweet fruits to counterbalance the saltiness. A cheese plate will also complement this jamón excellently. A fruity wine is recommended with this.
To properly conserve and extend the ham shelf life, store in a cool, dry place, with the ideal serving temperature between 17-22º C.