Jamón ibérico de bellota
€26
Jamón Y Mojo · Costa Adeje · Ración 100gr
Jamón ibérico de bellota curado durante 36 meses.
Nutrition
- Protein38%
- Fat62%
- Carbohydrates0%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Cured ham from Iberian pigs fed on acorns, aged for 36 months to develop a rich, nutty flavor.
- Cuisine
- Spanish
Typical ingredients
- iberico ham
- salt
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Spain / Portugal
- Origin
- Spain / Portugal
Read more
Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula.
Excerpt from the Wikipedia article “Jamón ibérico” · version used · CC BY-SA 4.0
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