BLÁZQUEZ
Guijuelo, a small town in the province of Salamanca, has been home to Jamones Blázquez since 1932, a family-run business preserving a unique expertise—the art of producing Jamón Ibérico de Bellota, the pinnacle of world-class charcuterie.
Now in its fourth generation, this family of dedicated breeders has transformed an already extraordinary delicacy into a gourmet masterpiece, sought after by the world’s most demanding chefs, maîtres, and fine dining connoisseurs across 30+ countries
His Majesty, Jamón Ibérico de Bellota
…commonly known as Pata Negra.
If we were to rank the world’s finest hams, sitting proudly at the top of the podium would be none other than Jamón Ibérico de Bellota—the ultimate expression of charcuterie excellence. This exceptional delicacy comes from black-coated pigs with distinctive black hooves, hence the name Pata Negra.
There is only one place in the world where these pigs are raised and transformed into a gourmet masterpiece: Guijuelo, a small town in the province of Salamanca. This region holds a protected designation of origin (DOP) and is responsible for 80% of all Bellota ham production.
Nestled among oak forests and vast pastures, Jamones Blázquez has been perfecting the art of Iberian ham for over 90 years.
A family of dedicated breeders, they have elevated an already extraordinary product into a gastronomic icon, coveted by the world’s most discerning chefs, maîtres, and fine dining connoisseurs across more than 30 countries.
But what is the secret behind this unparalleled excellence?
The answer is simple—yet its full significance unfolds through a fascinating and immersive story. So, get comfortable, because this journey begins with something very small: an acorn.
Bellota in Spanish Means Acorn
The bond between black-hoofed Iberian pigs and the oak forests that cover vast portions of western Spain—spanning Salamanca, Extremadura, and Andalusia—is both intimate and essential.
These oak woodlands are not only the ideal habitat for these pigs to roam freely but also provide their only source of food—the acorns they love. This connection renews itself every year in autumn, marking the start of the montanera season. It is during this time that Blázquez carefully selects and releases its finest Iberian pigs, allowing them to graze and fatten in the most natural environment possible, free-ranging across more than 30,000 hectares of dedicated pastureland.
When first released into the wild, the pigs weigh around 90 kg (198 lbs). By the end of the montanera, between January and March, they double in size, reaching over 180 kg (396 lbs). Each pig gains 1 kg per day, consuming an astounding 10 kg of acorns every 24 hours.
But for these pigs to reach the ideal weight while feeding exclusively on acorns, their density must remain extremely low—just one pig per two hectares of land. Some years, even fewer pigs are released, because no two montanera seasons are the same—just like vintages in winemaking. In good years, the trees produce an abundance of large acorns, while in lean years, the harvest is scarcer. As a result, each vintage of ham varies in quality, just like wine. That’s where expertise comes in. And with four generations of master ham producers, Blázquez knows exactly how to adapt.
Here lies the first secret behind the excellence of Blázquez hams: vast open spaces, very few pigs grazing freely in herds, and acorns rich in oleic acid—which infuses their meat with unparalleled flavor and gives their fat the distinctive coral hue that melts in the mouth, delivering one of the most extraordinary tasting experiences in the world.
Jamón Ibérico de Bellota: From Preparation to Drying to Aging
At the end of the montanera season, once the pigs have doubled their initial weight, they are slaughtered with minimal stress. Even the time of year—between late January and late March—is strictly regulated by the DOP guidelines. The hams (jamones) and shoulders (paletas) are carefully trimmed before undergoing the salting process.
The hams are arranged in layered pyramids with natural sea salt. To ensure an even cure, the Blázquez artisans meticulously rotate the hams, moving those on the top layer to the bottom each day. The duration of this process varies—the exact moment to move on to the drying phase is determined solely by the expertise and intuition honed through years of craftsmanship.
This precious knowledge, refined over generations, is what sets Blázquez apart. The hams first lose their initial moisture in temperature- and humidity-controlled drying rooms (secaderos) for about three weeks.
As spring approaches, it's time for the hams to be moved to the upper floors of the facility, where the natural secaderos are located. These are large, open rooms where the jamones spend the entire summer drying and losing most of their weight. Here, they are gently caressed by the wind, expertly guided by Blázquez’s master artisans, who open and close doors and windows following a carefully guarded technique that ensures the perfect airflow for optimal drying.
By autumn, the hams are moved to the cellar, where they will complete their aging process for at least 30 months. This slow and meticulous maturation transforms them into the gastronomic masterpiece that is a must-have at any fine dining table.
At Longino & Cardenal, Blázquez reserves a selection of the finest hams, which are branded with our logo, marking them as the best of the best
Para Compartir: The Philosophy Behind Enjoying Blázquez Jamón Ibérico de Bellota
Social, friendly, and meant to be shared—or as the Spanish say, para compartir. The ideal place for Jamón Ibérico de Bellota is at the very center of the table, served in small portions, with thin slices meticulously hand-cut, never more than 2 to 3 centimeters long—perfect for enjoying in a single bite. And forget the fork—this is a hands-on experience, where fingers are more than welcome.
Truth be told, Blázquez Bellota Ibérico is not just the pinnacle of world-class charcuterie—it is the undisputed king of tapas.
Originally reserved for special occasions—weddings, festivals, and grand celebrations—it has now become a delicious ritual to begin any meal, best enjoyed in good company. Because its deepest essence, revealed through its unmistakable flavor, is all about conviviality.
But what makes its taste and texture so magical? The answer lies in two fundamental aspects—one wild, the other artistic:
The wild essence takes us straight to the fincas, the vast oak-covered pastures where Blázquez’s finest black-hoofed Iberian pigs roam freely, feeding exclusively on acorns.
The artistic mastery is embodied in the hands of el cortador, the expert ham slicers, whose craft is an ancestral art, passed down through generations.
In Spain, cortadores are a true institution—so much so that national competitions are held to crown the very best. No major celebration is complete without one of these masters of precision, expertly carving the lonchas, the delicate slices of melt-in-your-mouth Iberian ham.
What Makes Blázquez Jamón Ibérico de Bellota Unparalleled?
The secret lies in the fine veins of fat marbled through the meat—a coral-colored fat, the result of an exclusive acorn-based diet.
But there’s more: Blázquez controls the entire production process, from the oak pastures where the pigs roam to the facilities where the hams are cured, ensuring uncompromising quality and sustainability.
In fact, no farming method is more sustainable or respectful of the animal than the free-range system Blázquez has perfected for its cerdos.
From a nutritional and organoleptic perspective, Blázquez jamones are naturally rich in oleic acid, the same healthy fat found in acorns. This makes them a guilt-free indulgence, even for those watching their diet.
A fun fact: Want to test the quality of a Bellota ham? Try placing a thin slice upright on a plate. If it sticks to the surface, that means the ham has “sweated” out its acorn-derived fat and is packed with oleic acid.
Ladies and gentlemen, what you have before you is a 100% authentic Jamón Ibérico de Bellota.
Blázquez guarantees it.
