100 % Pure Iberico Genetics

Our ham begins with pedigree—only 100 % pure-bred Iberico pigs, renowned for their marbling and ability to infiltrate fat with the sweet, healthy oleic acids that make jamón de bellota so prized. Protecting this lineage guarantees unrivalled flavour, texture and authenticity for every Gold-label Pata Negra leg.

Free-Range Life & Exclusive Acorn Diet

Raised on vast Spanish dehesa woodlands, the pigs roam freely, exercising naturally and foraging a diet rich in acorns, wild herbs, roots and tubers. During the autumn montanera they feast almost exclusively on falling acorns, doubling their weight and infusing the meat with delicate nutty sweetness and silken fat.

Gold Label – Limited, Numbered Edition

Only the finest hams from each harvest earn BEHER’s coveted Gold Label. Each whole leg is individually numbered, attesting to a strictly limited production run that celebrates a single year’s acorn crop—an edible vintage for true connoisseurs and collectors.

Traditional Cellar Curing

Masters hang every ham in natural cellars where mountain air, sea salt and time work together for several years. Slow maturation concentrates savoury umami, lets intramuscular fat melt into the muscle and develops the unmistakable ruby-red colour, golden exterior fat and intoxicating aroma of elite jamón ibérico de bellota.

Luxurious Flavour & Mouthfeel

Slice thin and you’ll see shimmering fat that liquefies on contact with warm fingers. On the palate the ham delivers layers of toasted hazelnut, meadow herbs, caramelised acorn and aged cheese, finishing long, sweet and elegant—perfect with fine Rioja, Fino sherry or dry Cava.

Storage & Serving Tips

Keep the whole leg between 2 – 7 °C (35 – 45 °F) and allow it to rest at room temperature for an hour before carving. Once started, cover the cut face with its own trimmed fat and wrap loosely with breathable cloth. Consume within 12 months for the fullest expression of its acorn-rich character.