USDA Organic Jamón Ibérico de Bellota Ham by Fermín
USDA Organic Acorn Fed (Bellota) 100% Iberico Ham (“Pata Negra”) | Jamon de Bellota 100% Iberico
In addition to the demanding production process of the Acorn Fed 100% Iberico ham (fed on fallen acorns, cured for 48 months), it's also USDA Organic certified. What does it mean? No antibiotics ever, no GMO's, an all natural product.
All the taste from the Acorn Fed 100% Iberico ham...now greener than ever!
- USDA ORGANIC. Limited production.
- No antibiotics ever. No added hormones.
- Our certified organic 100% Ibérico pigs are born in family farms which soils are herbicides and pesticide free.
- Cured for 36 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
- Ingredients: Organic 100% Iberico acorn-fed ham, salt.
It needs a stand and a long knife. That is $88 on a $1,399 order.
This is a bone-in leg. It arrives whole and you carve it yourself, a few slices at a time, over weeks. There is no safe way to do that without something that holds the leg still and a blade long enough to run the length of the muscle. Neither one comes with the ham, here or anywhere else, and nothing on this page has told you the price until now.
| What you need | Price |
|---|---|
| Holder Ham – Cuenca | $49 |
| Professional carving knife, 295 mm, with sharpener | $39 |
| Total, once | $88 |
$88 is 6.3% of a $1,399 order — and it is the only part of this purchase you buy once. The stand and the knife outlive the ham. The next leg costs $1,399 again; the equipment costs nothing again.
If you would rather buy the stand once and be done, the Premium Holder Ham – Segovia is $190 and declares a rotational system, so you turn the leg to its second face without unclamping a heavy, half-carved piece. The Cuenca at $49 does not declare a rotational system. Both are side by side in Ham Stands & Tools. Prices verified 21 October 2026.
A rear leg, or a shoulder?
This is a rear leg: the long muscle, the piece that stays open for weeks. The front leg — the paleta — is the cheaper way into acorn-fed, black-seal Ibérico. Our Fermín acorn-fed shoulder is $559 against $1,399 here, and declares 10–14 lb and about 73 servings of 1 oz — about $7.66 a serving.
What we cannot do is put the two side by side per bite, because this leg does not declare a weight or a number of servings and we are not going to estimate them. One difference needs no scale: the shoulder is not organic-certified and this leg is. If cost per serving is what decides your order, the shoulder publishes its figure and this leg does not. If the USDA Organic certification is the reason you are here, this is the piece that carries it. Jamón or paleta: which should you buy? sets out the front leg against the rear leg, piece by piece, in cost per serving.
What we do not publish about this ham
We do not publish a net weight or a number of servings for this piece, and we are not going to estimate them here. If the number of servings is what decides your order, compare against a piece that prints its own: the Fermín acorn-fed shoulder declares about 73 servings of 1 oz at $559. If you need the weight of the piece we would ship you, call 786 400 8379 and ask before you order.
Every whole ham and paleta we carry is in one place, each with whatever its own label declares. This leg is declared 100% Ibérico de bellota; How to read the seal shows where that is printed on the shank and how to check it yourself, and Bellota vs Cebo de Campo vs Serrano explains what separates the grades.
Worth reading before you buy
- Jamón or paleta: which should you buy? — the front leg against the rear leg, piece by piece. This page is the rear-leg side of that comparison.
- How to carve a whole jamón — how the leg sits on the stand, which face to start on, and where the knife goes.
- How much jamón do I need? — before choosing between a shoulder and a full rear leg.
- Is a whole jamón cheaper than sliced? — the arithmetic, with the $88 of equipment counted in.
- The Ibérico buying guide — seals, cost per bite, bone-in against boneless, and keeping a piece once it is open.
- Jamón Ibérico for restaurants — cost per 2 oz plate, piece by piece.
- Spanish ham in Miami — our address and phone. Pickup exists for part of the catalogue; the checkout tells you what is available.
