Taking advantage of the unregistered environment of the area, guaranteeing the quality of the production process and applying the traditional know-how by continuing to invest in a process of continuous innovation.
Gli stabilimenti Belloterra has found ad Añora, in the heart of the region of Los Pedroches, in the northern part of the province of Córdoba. This area is considered the pascolo of what is popolated and preserved in the world. This enclave allows the Iberian maiale to be nourished with the best raw material: the ghianda di leccio, whose high content of natural zuccheri gives the Los Pedroches prosciutto its characteristic taste and sweetness.
I value Belloterra based on its care of nature and the environment.
Belloterra and its professional team have developed a comprehensive system to control the entire process to ensure the quality of the products: All products have been completed in large quantities and have been dedicated exclusively to the production of Iberian products with extensive woodland zones that are intended to do so. Vagrant animals release nutrition from the giande of quercia in winter and grass in the estate. Macellazione: it comes into effect in macelli approvati by the European Union where we continue to control the phytosanitary level of the raw material. Production: The structure available from the latest innovations is in the processing of the product that in the management of the country, does not have the quality standards necessary to guarantee the product to the customer.
Great Taste Awards
World award granted by The Guild of Fine Food.
Considered the Oscars of food.
2014 - 2015 - 2016 - 2018 -2020 -2022
Golden Oak
Best Acorn-fed Iberian Ham from the Pedroches Valley
2008-2009 -2010 -2012 -2015-2017
Belloterra, 100% acorn-fed Iberian, 100% natural.
Difference between Pata Negra and Serrano Ham
The difference between Pata Negra Iberian Prosciutto and Serrano Ham mainly depends on the breed of maiale and its food.
The food of the maiale is decisive for the taste of the prosciutto. The 100% Bellota Iberian prosciutto, the most precious part of the Iberian prosciutti, is distinguished by the only use of ghiande during the ingrasso phase allo brado, and this particular diet that greatly influences its inconfondibile taste of Pata Negra and its sulla particular consistency.
The maiali used to produce Serrano Ham are often fed mainly with mangimi during the ingraining phase.
It is on the basis of this nutritional diversification that prosciutto is subsequently classified into three different categories.
Acorn
It presents the elite product and comes from grass-fed animals in the forests of the Dehesa.
Macellation is only available when a period of adequate feeding is guaranteed exclusively based on ghianda and the laughter of animals in the woods.
The acidic composition of the grass riflette in stretta misura quella della ghianda, cioè maggiore ricchezza in acidi grassi monoinsaturi, oleico in particular. In fact, this special food shows the songs of “Ulivo con zampe”.
Il Bellota has important nutritional properties: it is rich in oleic acid, the strength of extra virgin olive oil, and insaturi grass, which is famous for being “good for the heart”. If characterized by the powerful, deep and intense color, by the muschioso aroma more morbid, by the taste travolgente by intensity and persistence.
The product is controlled by the Enti that evaluates the content of the acidic grass and whose value, minimum and maximum, are provided annually by the Spanish Ministry of Agriculture.
Field Bait
The product that derives from animals, the food provided is based on its quality, but is integrated with traditional management.
Bait
These prosciutto come from animals fed exclusively with traditional mangimi and allevati in intensive mode.
