
Jamón de Bellota 100% Ibérico
~7–8 kg · bone-in leg

La Alberca, Salamanca · since 1910 · four generations curing acorn-fed ibérico in the mountain air of the Sierra de Francia.
The dehesaCastro y González has cured ibérico in La Alberca since 1910. The same family, the same cellars, the same patient cold-and-warm cycle that the mountain gives them for free — no shortcuts, no thermostats.
Their acorn-fed pigs roam the dehesa through the montanera, the autumn months when the holm oaks drop their acorns. Each leg then cures for at least 36 months.

The estate sits at about 600 metres. The pigs have room to roam and live on acorns through the montanera season — that acorn diet is what gives the fat its marbling.

~7–8 kg · bone-in leg

~4–4,5 kg · boneless, vacuum-sealed

~7–8 kg · bone-in leg

~4,5–5 kg · boneless, vacuum-sealed
· Static demo content ·
If you're passing through La Alberca, Salamanca, come up to the cellar. We run guided visits on Saturday mornings — carving, a tasting of a few cures, and a glass of local wine.