First, let's look at Jamon Iberico de Bellota. This is the highest quality type of Jamon Iberico available. To qualify as Jamon Iberico de Bellota, the pigs must be free-range, fed only natural foods such as acorns and wild herbs for at least four months prior to slaughter, and raised humanely in controlled conditions.

You can now enjoy our Covap Dry-cured Acorn-fed 100% Ibérico Pork Loin at home and allow yourself to be amazed by a mixture of tradition and quality that result in an exceptional product of Spanish cuisine.

Some of the best chefs in the world like Joel Robuchon, Ferran Adriá, and Anthony Bourdain, have declared Jamon Ibérico de Bellota as the “Finest cured meat on earth”. It is richer and more complex than even the best prosciutto.

Sliced Jamón Ibérico is a simple and noncommittal way to snack on this cured delicacy stateside. Since its introduction to the U.S. market in 2007, only a few brands have been able to withstand the impossible FDA regulations coupled with already rigid quality standards of sliced Ibérico ham in Spain.