Iberian Bellota comes from purebred Iberian pigs raised free-range in the Spanish dehesas. During the finishing period called montanera, the animals feed mainly on acorns (bellotas), giving the meat a melting texture and unique aromas.

Ingredients: pork shoulder, curing mix [salt, sugar, antioxidants: trisodium citrate (E-331iii), sodium ascorbate (E-301); preservatives: potassium nitrate (E-252), sodium nitrite (E-250)].

Allergens: none of the regulated allergens listed on the supplier technical sheet are declared as present. Curing period: 365 days.

Nutrition per 100 g: energy 1713 kJ / 414 kcal; fat 37.7 g, of which saturates 13.2 g; carbohydrate 0.3 g, of which sugars <0.5 g; protein 18.4 g; salt 2.21 g.