Jamon Iberico Bellota "Diamante Negro" 50% Iberian Breed

€119.00 Save €28.00
VAT included

Iberico Ham Shoulder From "La Última Dehesa".

In our online Jamon Iberico Store you can buy Iberico Ham Shoulder 50% Iberian Breed Diamante Negro from "La Última Dehesa", of origin in the Sierra de Aracena and Picos de Aroche, Hinojales (Huelva). A high quality pork leg and 100% natural manufacturing with maturation between 24 and 36 months.

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Jamon Iberico Diamante Negro: Tradition and Passion.

The Diamante Negro Jamon Iberico Bellota (Shoulder) from The "La Última Dehesa" are obtained from pigs reared in total freedom throughout your life stage, what makes you enjoy a state of harmony and relaxation that few are the lucky ones. His brood are taking advantage of the natural resources offered by the environment, which allows them to gain weight optimal in the period of falling acorns: La Montanera.

This traditional company located in the Sierra de Aracena and Picos de Aroche (Huelva) stands out for its careful care, both in the breeding of pigs as in the development of their products, this being completely traditional.

The Dimanate Negro shoulder Hams from the iberian Acorn-fed pigs that we offer in this section of our online Spanish hams and shoulders Store, is 50% iberian (red label)

Conservation and Tasting

When buying Iberico Ham Shoulder, you should cover the cut with the whitest bacon with the idea of ​​trying to minimize as much as possible its drying. Use suitable and well-sharpened knives to avoid breaking your prized meat and to be able to enjoy all its organoleptic properties.

The characteristics of this Spanish Ham Shoulder are a golden fat on the outside and pinkish when approaching the muscle. Intense flavor, great smoothness and fat that melts on the palate.

Keep in mind that Ham Shoulders contain a higher percentage of fat than hams, with which their flavor will be "stronger", for palates accustomed to intense flavors.


Data sheet

Elaborated in:
Sierra de Aracena and Picos de Aroche. Hinojales (Huelva)
Dry-Curing Time:
24-36 months
Breed of pig
50% Iberian pork fed with acorns
Iberian Certification:
ARAPORCEI 21/IB-106/14
Produced by:
Nutritional Values ​​per 100g of product:
Valor energético 381 Kcal (1584 Kj) Grasas 30,2 gr. Ácidos grasos saturados 8,95 gr. Hidratos de Carbono 0,1gr Azúcares 0,1gr. Proteínas 35,2 gr. Sal 3,3 gr.
Sanitary Registration
RGSEAA: 10.024448/H

Specific References

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