Search: 10 results found for "beher"

Two packages of sliced jamon iberico with a Beher label, one open showing the slices, on a light surface with a bowl of small items.

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Hand Sliced Iberico Ham Bellota "Pata Negra" Plate by BEHER

From $30.99

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Bone-In Ibérico Ham Shoulder Bellota - Pata Negra by BEHER

~~$699.00~~ $599.00

Beher Lomo 100% Ibérico packaging with sliced meat on a wooden board, red napkin, and olive branch.

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100% Ibérico Lomo Bellota Sliced by Beher

$24.99

Beher jamón packaging with sliced ham on a plate, olives, and bread sticks on a marble surface.

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Sliced Iberico Ham Bellota "Pata Negra" by BEHER

$36.99

Wooden cutting board with sliced iberico chorizo on a red surface

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100% Ibérico Chorizo by Beher

$54.99

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Bone-In Ibérico Ham Bellota - Pata Negra by BEHER

$1,099.00

100% Ibérico Bellota Pork Belly by Beher

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100% Ibérico Bellota Pork Belly by Beher

~~$59.99~~ $49.99

Bone-In Ibérico Ham Bellota Pata Negra by Covap Covap

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Bone-In Ibérico Ham Bellota Pata Negra by Covap

$1,099.00

Discover the Exquisite Taste of Covap Bone-In Ibérico Ham Bellota Pata Negra

Our Bone-In Ibérico Ham Bellota Pata Negra by Covap is a true culinary masterpiece crafted from 100% purebred Iberico pigs. Sourced from free-range Iberian pigs raised in the dehesa woodlands, this acorn-fed Iberico ham is the pinnacle of highest quality Spanish cured meats. Aged naturally for over 36 months in traditional drying houses, each leg embodies the rich, nutty flavors that make Jamon Iberico de Bellota one of the world’s most finest delicacies. Its marbled texture and vibrant red color are a testament to the perfect balance between lean meat and melt-in-your-mouth fat, offering an unforgettable Jamon Iberico taste experience.

Why Choose Covap Bone-In Ibérico Ham Bellota Pata Negra?

100% Purebred Iberico Pigs: Carefully selected for their racial purity, these pigs are bred for superior quality and flavor.
Free-Range Lifestyle in the Dehesa: Raised in the natural pastures of Spain, these pigs roam freely, feeding on acorns, grasses, and herbs.
Acorn-Fed During the Montanera Season: The natural diet of acorns enhances the ham’s flavor, infusing the meat with sweet and earthy notes.
Meticulous Curing Process: Aged for over 36 months in natural drying sheds, this ham develops an intense flavor profile with complex layers.
Award-Winning Quality: Winner of the “Superior Taste Award” for five consecutive years, showcasing its top-tier quality and unparalleled flavor.

Flavor Profile - A Symphony of Sweet and Savory Notes

The flavor of Covap Bone-In Ibérico Ham Bellota is rich and complex, combining the sweetness of acorns with earthy undertones, subtle hints of truffle, and a delicate balance of honey and savory notes. Its marbled fat creates a tender texture that melts in your mouth, releasing a burst of flavors with each bite. This Pata Negra ham offers a true taste of Spain, echoing the natural essence of the dehesa and the acorns that form the core of its free-range pigs’ diet.

How to Slice Covap Bone-In Ibérico Ham?

To fully enjoy the Jamon Iberico taste of this Bone-In Ibérico Ham, proper slicing is essential. You will need:

A Sturdy Ham Holder (Jamonero): Securely hold the ham in place for precise slicing.
A Long, Flexible Ham Slicer Knife: The ideal tool for achieving thin, uniform slices.
A Sharpening Steel: Keep your blade sharp for clean cuts through the marbled meat.

With a little practice, you can easily carve perfect slices that showcase the delicate marbling and deep flavor of this exceptional ham.

Nutritional Benefits of Covap Bone-In Ibérico Ham

This acorn-fed Iberico ham is not only a gourmet delicacy but also a healthy addition to your diet. Packed with essential fatty acids, antioxidants, and high-quality proteins, it aligns seamlessly with the principles of the Mediterranean diet:

Rich in Oleic Acid: The same healthy fat found in olive oil, which supports heart health.
High in Antioxidants: Helps fight free radicals and supports overall health.
Excellent Source of Protein: Contributes to muscle maintenance and repair.

Why Covap Ibérico Ham Bellota Is Unique

The uniqueness of Covap Bone-In Ibérico Ham Bellota Pata Negra lies in its careful breeding, natural lifestyle, and meticulous curing process. Each leg is sourced from purebred Iberico pigs, raised in the dehesa and fed a diet of sweet acorns during the montanera season, which enhances the marbled texture and intense flavor. The result is a luxurious ham with a rich, complex taste that’s recognized around the world for its highest quality.

Buy Covap Bone-In Ibérico Ham Bellota Online in the USA

Ready to taste one of the finest Iberico hams? Order Covap Bone-In Ibérico Ham Bellota Pata Negra online at Iberico Taste and enjoy fast, secure delivery throughout the USA. Perfect for charcuterie boards, Spanish tapas, or as a centerpiece for special occasions, this acorn-fed Iberico ham brings the authentic taste of Spain right to your table. Discover why Covap is one of the top brands for Jamon Iberico taste.

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5+1 Ways We Use Iberico Pork Belly at Home

Iberico pork belly is not just “another bacon” When people try our 100% Iberico Bacon Panceta by BEHER for the first time, the reaction is usually the same: they expect something similar to regular bacon… and it’s completely different. It has more flavor, better fat, and a different texture overall. And because it comes from purebred acorn-fed Iberico pigs, you can really notice it once it hits the pan. Most people buy it for breakfast, but honestly, it has way more uses than that. 1. Pan-fried with eggs The easiest way to understand this product is to cook it simply in a pan. Crispy on the outside, still juicy inside. It works incredibly well with eggs, mainly because the fat has so much more flavor than standard bacon. You don’t really need much else. 2. In burgers (this changes a lot) A burger with Iberico pork belly is on another level. It’s not just about texture — it adds a huge amount of flavor. And because the fat is cleaner and better marbled, it cooks much better too. We use it quite a lot in smash burgers, especially with milder cheeses. 3. With pasta This one surprises people, but it works really well. Iberico panceta adds a lot of depth to simple pasta dishes. Carbonara, mushroom pasta, or even something basic with garlic and olive oil. You don’t need much to completely change the dish. 4. In traditional Spanish recipes This is where the difference really stands out. In lentils, bean stews, or slow-cooked dishes, Iberico pork belly gives a depth of flavor that’s hard to get with regular bacon. And when it cooks slowly, the fat becomes incredible. 5. Just on its own Sometimes we overcomplicate things. The truth is, this panceta works perfectly on its own, just cooked on a pan and sliced thin. Maybe some bread on the side, and that’s enough. +1. On the grill at BBQs This is probably one of the most underrated ways to use it. When cooked on a grill or barbecue, the fat slowly renders and picks up that smoky flavor that works incredibly well with Iberico pork. The outside gets slightly crispy while the inside stays juicy, and because of the marbling, it doesn’t dry out as easily as regular bacon. We usually slice it a bit thicker for the grill and serve it simple — maybe with bread, grilled vegetables, or just straight off the barbecue. If you’re doing a BBQ and want something different from standard supermarket bacon, this is one of the easiest upgrades you can make. Why this panceta is different The 100% Iberico Bacon Panceta by BEHER is, as far as we know, the first and only 100% Iberico pork belly available in the USA, and it’s exclusive to Ibérico Taste. It’s made from purebred Iberico pigs raised free-range and fed on acorns. It’s also completely natural, with no preservatives or additives. Once you taste the fat and the flavor, you quickly understand why it doesn’t feel anything like regular bacon. Where to buy Iberico pork belly in the USA If you want to try something genuinely different, you can find our 100% Iberico pork belly online at Ibérico Taste. It’s one of those products that’s hard to explain until you actually try it.

by Guillermo Pabon Garcia on May 09, 2026

Blog

Spanish Ham: A Guide to Jamón Ibérico and Jamón Serrano

Spanish ham is one of Spain’s greatest culinary treasures, offering unique flavors and textures. The two main types of Spanish ham are Jamón Ibérico, known for its premium quality and rich taste, and Jamón Serrano, a flavorful and more affordable option. This guide will explore the origins, production, and key differences between these two popular varieties, as well as the brands known for their high-quality Spanish hams. What is Spanish Ham? Spanish ham, or jamón, is a cured meat made from the hind leg of a pig. The process of curing ham in Spain dates back centuries and has been perfected to produce the distinct taste that makes Spanish ham a delicacy worldwide. The two main types, Jamón Ibérico and Jamón Serrano, each offer a unique flavor profile based on the breed of the pig, the diet, and the curing process. What is the Difference Between Ham and Ham Shoulder? When choosing Spanish ham, you may encounter both ham (jamón) and ham shoulder (paleta). While they come from the same curing process, there are key differences: Ham (Jamón) This comes from the hind leg of the pig. It is larger, has more meat, and is typically cured for a longer time (up to 36-48 months for Jamón Ibérico). The flavor is balanced, with a smooth texture that pairs well with its marbling. Ham Shoulder (Paleta) The paleta comes from the front leg of the pig. It is smaller, with a slightly more intense flavor due to the higher concentration of fat and its shorter curing time (typically 18-24 months). Paleta is often more affordable but equally delicious, especially for tapas. Understanding 100% Ibérico Pata Negra vs. 50% Ibérico Not all Iberico hams are the same. Here’s what differentiates the grades: Jamón Pata Negra 100% Ibérico This designation refers to hams made from purebred Iberico pigs, whose lineage is entirely Iberian. These pigs are raised in dehesas and often fed on acorns (Bellota). This is the highest quality available, with a rich, nutty flavor and tender texture. The term “Pata Negra” refers to their characteristic black hooves. 50% Ibérico These hams come from pigs that are 50% Iberico and 50% a different breed, typically Duroc. While they maintain many qualities of Iberico ham, including marbling and flavor, the taste is slightly less intense. They are a more accessible option for those seeking the Iberico experience at a lower price. Acorn-Fed (Bellota) vs. Grain-Fed (Cebo) The diet of the pigs has a significant impact on the flavor, texture, and quality of the ham: Acorn-Fed (Jamón de Bellota): These pigs are free-range, grazing in oak forests where they consume acorns during the montanera season. Acorns give the meat a distinctive nutty flavor and infuse it with healthy fats, particularly oleic acid. Jamón de Bellota is the pinnacle of quality and flavor, often carrying a higher price tag due to its premium nature. Grain-Fed (Jamón de Cebo): Pigs raised for Jamón de Cebo are fed a diet of grains and cereals. While they do not roam freely like Bellota pigs, the resulting ham still offers excellent flavor and is more affordable. The texture is slightly firmer, and the flavor, while less complex, remains a delicious representation of Spanish ham. Jamón Ibérico: The Gourmet Choice Jamón Ibérico is made from the Iberico pig, a native breed of the Iberian Peninsula. These pigs have a higher fat content and intramuscular marbling, which contributes to the ham’s rich, buttery flavor. The highest quality Jamón Ibérico, known as Jamón Ibérico de Bellota, comes from pigs that are fed a diet of acorns during the montanera season. This acorn diet gives the ham a nutty, complex flavor. Free-Range Farming and Diet Free-range farming is essential for Jamón Ibérico. Iberico pigs roam freely in dehesas, or oak forests, where they forage for acorns. This natural diet enriches their meat with healthy fats, particularly oleic acid, which is also found in olive oil and is known for its cardiovascular benefits. Unique Aging Process Jamón Ibérico is cured for up to four years, during which it develops its signature flavor and texture. The slow curing process allows the flavors to deepen, resulting in a ham that is both tender and complex. Jamón Serrano: A Popular Alternative Jamón Serrano is made from white pigs, such as Duroc or Landrace breeds, and is known for its accessible price and milder flavor. While it doesn’t have the same level of marbling as Jamón Ibérico, Jamón Serrano is still delicious and offers a traditional Spanish flavor. Dry Curing and Shorter Aging Unlike Jamón Ibérico, Jamón Serrano is typically cured for 12 to 18 months. The curing process involves covering the ham in sea salt to remove moisture, followed by aging in a controlled environment. This process gives Jamón Serrano its firm texture and slightly salty taste, making it ideal for everyday use in Spanish dishes and tapas. Differences Between Jamón Ibérico and Jamón Serrano Breed of Pig: Jamón Ibérico comes from Iberico pigs, while Jamón Serrano is from white pigs. Diet: Jamón Ibérico de Bellota pigs are acorn-fed, while Jamón Serrano pigs have a grain-based diet. Flavor and Texture: Jamón Ibérico has a rich, nutty flavor and tender texture, while Jamón Serrano is milder and firmer. Aging: Jamón Ibérico ages for up to four years, while Jamón Serrano is cured for 12-18 months. Popular Brands of Spanish Ham Several brands are well-known for producing high-quality Spanish ham, each with its own traditions and specialties. Cinco Jotas Cinco Jotas is a prestigious Spanish brand based in Jabugo, known for its 100% Iberico Bellota ham. Since 1879, Cinco Jotas has maintained traditional curing methods to produce an exceptional product with a delicate, nutty flavor. Covap Located in the Valley of Los Pedroches, Covap offers a variety of Iberico products. Their emphasis on sustainable farming and animal welfare has earned them a reputation for producing top-quality hams with a well-balanced flavor. Fermin Fermin, established in 1956, is known for its strict quality control and artisanal methods. Their hams have a rich, complex flavor and are prized for their melt-in-the-mouth texture. Beher Beher is a family-owned company that specializes in Iberico hams. Known for its dedication to quality, Beher produces a range of Iberico hams with a smooth texture and balanced flavors, making it a favorite among ham enthusiasts. Montaraz Montaraz is committed to producing traditional Iberico ham using natural, chemical-free processes. Their hams are celebrated for their intense flavor and natural curing methods, making Montaraz a respected name in Spanish ham production. Health Benefits of Spanish Ham Spanish ham is not only delicious but also offers health benefits. Both Jamón Ibérico and Jamón Serrano are high in protein and contain healthy fats, particularly oleic acid. These healthy fats can help lower bad cholesterol (LDL) and raise good cholesterol (HDL), promoting heart health. Spanish ham also provides essential vitamins and minerals, including iron and B vitamins. Comparing to Other Meats Compared to other meats, Spanish ham has more monounsaturated fats, similar to those in olive oil. It’s high in protein and has fewer saturated fats than many red meats, making it a healthier choice. How to Enjoy Spanish Ham Spanish ham can be enjoyed on its own or in various dishes. Here are some simple ways to serve Jamón Ibérico and Jamón Serrano: Simple Dishes For a traditional Spanish snack, serve thin slices of ham with crunchy breadsticks or add diced ham to scrambled eggs for a flavorful breakfast. Gourmet Recipes Elevate your meal by wrapping ham around asparagus and grilling it or pairing slices of ham with fresh melon and a drizzle of balsamic glaze for a refreshing appetizer. Identifying Authentic Spanish Ham When buying Spanish ham, look for labels such as “Denominación de Origen Protegida” (DOP), which certify its authenticity. Reputable brands like Cinco Jotas, Covap, Fermin, Beher, and Montaraz guarantee the quality and origin of their products, providing you with genuine Spanish ham. Storage Tips To keep your ham fresh, store unopened ham in a cool, dry place. Once opened, wrap it in wax paper or a breathable cloth to preserve its flavor, and keep it at a consistent temperature of around 50-59°F (10-15°C).

by Guillermo Pabon Garcia on Nov 11, 2024

Search results

Search results

Hand Sliced Iberico Ham Bellota "Pata Negra" Plate by BEHER

Hand Sliced Iberico Ham Bellota "Pata Negra" Plate by BEHER

Bone-In Ibérico Ham Shoulder Bellota - Pata Negra by BEHER

Bone-In Ibérico Ham Shoulder Bellota - Pata Negra by BEHER

100% Ibérico Lomo Bellota Sliced by Beher

100% Ibérico Lomo Bellota Sliced by Beher

Sliced Iberico Ham Bellota "Pata Negra" by BEHER

Sliced Iberico Ham Bellota "Pata Negra" by BEHER

100% Ibérico Chorizo by Beher

100% Ibérico Chorizo by Beher

Bone-In Ibérico Ham Bellota - Pata Negra by BEHER

Bone-In Ibérico Ham Bellota - Pata Negra by BEHER

100% Ibérico Bellota Pork Belly by Beher

100% Ibérico Bellota Pork Belly by Beher

Bone-In Ibérico Ham Bellota Pata Negra by Covap

Bone-In Ibérico Ham Bellota Pata Negra by Covap

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