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Jamon Maldonado Albarragena Bellota Ham

Jamon Maldonado Albarragena Bellota Ham

Iberico de Bellota

5.0 (4 reviews)
We are no longer selling this product, nor do we plan on selling it again.
Purebred Iberian
Bellota Top quality: pig fed exclusively on acorns (more)
Hind leg
Hog cuts: ham
For its 2007 Albarragena series, Maldonado worked separately with several groups of pigs. Their characteristics were the same as the 2006 series: purebred Iberian pigs of the lampiño line.
The animals were born in February 2005 and butchered in February 2007. They were reared on the open range in woodlands in southwestern Spain, with a density of 6-10 hectares/animal (ten times more than for the best hams).
At the end of the curing period, the cuts with the best organoleptic characteristics will be selected for Maldonado's 2007 Albarragena series.
The first part of the montanera, or fattening period, began in the spring and summer of 2006, when the pigs' diet consisted exclusively of the ecosystem's natural resources - grasses, roots, tubers, etc. - until the next montanera.
At the start of the 2007 montanera the average weight was 72 kg. At the completion of the fattening period at the end of February, the average weight was 170 kg.
Salting time is short and traditional processing methods are used.
Cuts are cured and aged for nearly three years in natural drying houses and cellars, taking advantage of the beneficent climate of Albuquerque, at an altitude of 500 metres in the San Pedro mountain range.
This an extraordinarily healthy product with an oleic acid content of 58.29% (bellota grade officially required 53% minimum oleic acid).
Albarragena has an unusually firm flesh because its fat comes only from acorns. Its low salt content and sweet nuances are a surprise for the palate.
Enjoying your jamón
We recommend eating your jamón within 6 months after delivery.

Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.

We ship the whole ham wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

The ham in its cloth casing
The ham in its cloth casing

We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

  • Keep it in the refrigerator.
  • Expires 6 months after delivery.
  • Once a piece is unwrapped it should be consumed within 2 weeks.
  • Bones are included for making broth and in cooking.
Vacuum boned ham, with bones
Vacuum boned ham, with bones

We slice your entire ham and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

  • Keep in the refrigerator.
  • Expires 6 months after delivery.
  • Once a pack has been opened, consume it within 2-3 days.
  • Bones are included for making broth and cooking.

We can slice the ham by machine (+£30.38) or with a knife (+£65.48).

Sliced ham, with bones
Sliced ham, with bones

Maldonado brand logo

Cárnicas Maldonado is one of the most renowned artisanal producers in Extremadura. Proof of this is that their hams have received several Premios Espiga awards.

All Maldonado cuts come with a quality certificate guaranteeing that they have passed the rigorous controls of origin (purebred Iberian pigs), diet (acorns) and processing (artisanal).

Average rating:
Salvador Maldonado Cabello
Salvador Maldonado Cabello
yo también soy maldonadoI'm also maldonado

los buenos entendidos del producto, cuando me conocen atraves de que soy cortador de jamón me hacen siempre la misma pregunta que si tengo algo que ver con los jamones maldonado y yo les digo que me encantaría pero que no tengo nada en común solo el apellido,que sin duda es el mejor del mundo.
os mando un saludo y que me encantaría cortarlos todos por que seria un lujo para mi.

good understanding of the product, when I know that I am THROUGH ham cutter always make me the same question if I have anything to do with the hams maldonado and I say that I love but I have nothing in common only the name, which is undoubtedly the best in the world. I send a greeting and I would love to cut all that would be a luxury for me.

June 8, 2010
Review translated by Google - Browse the original text in spanish
Risque & choixChance & choice

Zero risque sur ce choix, transpiration impec et gout parfait
Ca fond dans la bouche en un feu d'artifice de saveurs
Aucun risque sur ce choix

Zero risk in this choice, sweating impeccable taste and perfect It melts in your mouth in a firework of tastes no risk choice

May 28, 2010
Review translated by Google - Browse the original text in french
Irene H.
Aarhus, Denmark
Never tasted something like that ham

I have never tasted something like that ham. It was an explosion of wonderful flavours in the mouth. Only,the price is very high, but of course it is.

November 4, 2009
Mario A.
Mario A.
El mejor Jamon que e probado en mi vidaThe best ham and tasted in my life

El jamon Alba Quercus 2006 es sin duda el mejor Jamon que e probado en mi vida. La dificulta por parte mia en particular es que somos de Panama y se nos hace un poco dificil traer o importar estos productos de calidad. Mi proxima compra creo que va ser un Joselito ya que me lo han recomendado muchas amistades en España y tuve la oportunidad de probarlo el pasado marzo la ultima ves que estuve por España.

Alba Quercus 2006 Ham is without doubt the best ham and tasted in my life. The difficult part is that mine in particular are from Panama and we do a little difficult to bring or import these quality products. My next purchase I think will be a Joselito as I have recommended many friends in Spain and had the chance to try it in March the last time I was in Spain.

December 19, 2008
Review translated by Google - Browse the original text in spanish
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
  • 6 months guarantee
  • No questions asked
  • No small print

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How to slice a spanish cured ham

The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

  • Use a holder designed for this purpose, to keep the ham firmly in place.
  • When slicing, the hand not holding the knife should always be higher than the hand holding the knife.
  • Keep your body at a safe distance from the cutting area.
  • Slice slowly, without applying too much force.

See a complete step by step guide, with images.

Slicing manual:
How to slice a jamon (PDF 1.1 MB)

Download our jamon slicing manual
(PDF 1,1 MB)

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