The rich, nutty flavor of Jamón Ibérico de Bellota is best enjoyed cut fresh from the ham. This center cut of Spain's culinary treasure is ideal if a whole ham is more than you need but you still want to enjoy it at its best.

Each bite of this free-range, acorn-fed jamón is an explosion of flavor. Serve thin slices on a warm plate along with Manchego cheese and a glass of great Spanish wine. You can use trimmings to add flavor to stews, soups and sautéed vegetables.

Jamón Ibérico de Bellota comes from the ancient Ibérico breed only found in Spain. These tall, black pigs are built to live outside, and they wander the 'dehesa' rangeland of western Spain feasting on grasses and sweet acorns (literally translated as "bellota" in Spanish). All this exercise and their amazing diet make for a beautifully marbled ham with a complex flavor.

Each of the special hams cures for over two years in clean mountain air of Spain. Over 40% of their weight is lost as the fat melts away and a complex flavor develops. These hams require much less salt than other hams. The resulting jamón has deep red color and is marbled with fat that literally melts at room temperature.