Search: 10 results found for "beher"

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

~~$699.00~~ $599.00

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

100% Ibérico Acorn-Fed Pork Loin by Beher

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100% Ibérico Acorn-Fed Pork Loin by Beher

$99.99

100% Ibérico Acorn-Fed Pork Loin from Spain

100% Ibérico Acorn-Fed Pork Loin by BEHER is one of the great classics of Spanish charcuterie. Known in Spain as Lomo Ibérico de Bellota, it is made from one of the most prized cuts of the Ibérico pig and cured slowly to develop its characteristic flavor and texture.

This is a whole piece of Ibérico pork loin, perfect for slicing at home whenever you're ready to enjoy it. Slice it thinly and you'll immediately understand why lomo is considered, together with Jamón Ibérico, one of Spain's finest cured meats.

Made from 100% Ibérico Acorn-Fed Pork

The quality starts with the animal. This lomo comes from 100% purebred Ibérico pigs raised in Spain and finished on acorns during the Montanera season.

This traditional diet, together with the natural characteristics of the Ibérico breed, gives the meat its distinctive marbling, aroma, and deep flavor.

Made by BEHER in Guijuelo

BEHER has been producing Ibérico ham and cured meats in Guijuelo, Salamanca, for generations. The whole pork loin is seasoned and slowly cured, allowing the flavors to develop naturally over time.

The result is a beautifully marbled lomo with a firm yet tender texture and an elegant, savory flavor that lingers after every bite.

How to Enjoy Lomo Ibérico de Bellota

Keep it simple. Slice the lomo thinly and serve it at room temperature with good bread. That's really all it needs.

It's also perfect for a Spanish charcuterie board alongside Jamón Ibérico, chorizo, salchichón, Manchego cheese, olives, and a glass of Spanish wine.

Why We Love It

Whole piece of 100% Ibérico pork loin.
Made from purebred Ibérico pigs.
Acorn-fed during the Montanera season.
Produced by BEHER in Guijuelo, Salamanca.
Slowly cured for an intense yet balanced flavor.
Perfect for slicing fresh at home.
One of Spain's most iconic premium cured meats.

Buy 100% Ibérico Acorn-Fed Pork Loin Online in the USA

If you're looking for authentic Lomo Ibérico de Bellota, 100% Ibérico pork loin, or premium Spanish cured meats in the USA, this whole piece by BEHER is one of our top choices. At Ibérico Taste, we specialize in authentic Spanish gourmet foods, bringing some of Spain's best Ibérico products directly to customers across the United States.

Wooden cutting board with sliced iberico chorizo on a red surface

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100% Ibérico Chorizo by Beher

$54.99

100% Ibérico Acorn-Fed Chorizo Sliced by Beher

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100% Ibérico Acorn-Fed Chorizo Sliced by Beher

$14.99

100% Ibérico Acorn-Fed Chorizo, Ready to Enjoy

100% Ibérico Acorn-Fed Chorizo Sliced by BEHER brings one of Spain's most iconic cured meats to your table, already sliced and ready to serve. Made from 100% purebred Ibérico pork and seasoned with traditional Spanish spices, it's an easy way to enjoy authentic Chorizo Ibérico de Bellota without any preparation.

Just open the pack, let the slices come to room temperature for a few minutes, and enjoy. Simple.

Made from 100% Ibérico Acorn-Fed Pork

The difference starts with the pork. BEHER makes this chorizo from 100% purebred Ibérico pigs that are finished on acorns during the Montanera season in Spain.

The meat is seasoned following the traditional Spanish chorizo recipe, where paprika gives it its characteristic red color, aroma, and unmistakable flavor. It is then slowly cured until it reaches the right balance between texture and intensity.

Made by BEHER in Guijuelo

BEHER has been producing premium Ibérico ham and cured meats for generations in Guijuelo, Salamanca, one of Spain's most famous regions for Ibérico products.

The result is a chorizo with plenty of flavor but beautifully balanced, where the quality of the Ibérico pork remains the star.

Perfect for Tapas and Charcuterie Boards

Because it comes already sliced, this is one of the easiest ways to put together an authentic Spanish aperitivo. Serve it with good bread, Manchego cheese, olives, and a glass of Spanish wine.

It's also perfect for charcuterie boards, sandwiches, tapas, or simply enjoying a few slices straight from the pack.

Why We Love It

Made from 100% purebred Ibérico pork.
Acorn-fed during the Montanera season.
Authentic Chorizo Ibérico de Bellota from Spain.
Produced by BEHER in Guijuelo, Salamanca.
Pre-sliced and ready to serve.
Perfect for tapas and Spanish charcuterie boards.

Buy Sliced 100% Ibérico Acorn-Fed Chorizo Online in the USA

If you're looking for 100% Ibérico chorizo, authentic Chorizo Ibérico de Bellota, or premium sliced Spanish chorizo in the USA, this BEHER pack makes it incredibly easy to enjoy the real thing. At Ibérico Taste, we specialize in authentic Spanish gourmet foods and bring premium Ibérico products from Spain to customers across the United States.

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

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

Package of iberico pork loin Beher sliced

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100% Ibérico Lomo Bellota Sliced by Beher

$24.99

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Bone-In Ibérico Ham Bellota - Pata Negra by BEHER

$1,099.00

Blog

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

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

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

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

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

100% Ibérico Acorn-Fed Pork Loin by Beher

100% Ibérico Acorn-Fed Pork Loin by Beher

100% Ibérico Chorizo by Beher

100% Ibérico Chorizo by Beher

100% Ibérico Acorn-Fed Chorizo Sliced by Beher

100% Ibérico Acorn-Fed Chorizo Sliced by Beher

Sliced Iberico Ham Bellota "Pata Negra" by BEHER

Sliced Iberico Ham Bellota "Pata Negra" by BEHER

100% Ibérico Lomo Bellota Sliced by Beher

100% Ibérico Lomo Bellota Sliced by Beher

Bone-In Ibérico Ham Bellota - Pata Negra by BEHER

Bone-In Ibérico Ham Bellota - Pata Negra by BEHER

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Search results

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