Bellota Charcuterie Selection – Jamón, Lomo & Manchego USA

The Bellota Charcuterie Selection is a curated trio of Spain's finest acorn-fed Iberian meats and aged cheese — Jamón Ibérico de Bellota 3 oz, Lomo Ibérico de Bellota 3 oz, and aged Manchego 8 oz — all vacuum-sealed and shipped fresh across the USA. A complete Spanish tasting experience, ready to open and serve with zero preparation. The ideal gift for Spanish food lovers in California, Florida, New York, and beyond.

What's Included

• Jamón Ibérico de Bellota – 3 oz — silky, acorn-fed Iberian ham with fine fat marbling and nutty depth; the crown jewel of Spanish charcuterie
• Lomo Ibérico de Bellota – 3 oz — lean, tender Iberian pork loin, lightly seasoned and slow-cured for a refined, savory character that complements the jamón
• Aged Manchego – 8 oz — traditional Spanish sheep's milk cheese, aged for bold, nutty flavor and a firm yet creamy texture
• All vacuum-sealed — maximum freshness from Spain to your table
• Ready to serve — open, arrange, and enjoy; no preparation required

The Bellota Difference

The Bellota designation means both Iberian meats come exclusively from free-range pigs that foraged on acorns (bellotas) during the montanera — the seasonal fattening period on the oak dehesas of Extremadura and Andalusia. The acorn diet produces the characteristic intramuscular fat marbling, nutty complexity, and melt-in-your-mouth texture that define the top tier of Spanish charcuterie. Paired with aged Manchego, this selection is the most concentrated expression of that tradition in a single box.

How to Serve

Fan the Jamón and Lomo slices on a warm plate, and arrange Manchego on a wooden board. Add picos de pan, Marcona almonds, and olives for a complete tapas spread. Pairs beautifully with Fino sherry, aged Rioja, or Cava.

• Serve everything at room temperature for best flavor
• Add picos de pan, Marcona almonds, and Spanish olive oil
• Pairs with Fino sherry, Tempranillo, Manzanilla, or Cava
• Ideal for gifting, date nights, and Spanish entertaining

Storing Each Item

The Manchego goes into the refrigerator on arrival — the vegetable drawer is ideal — and comes out 30 to 45 minutes before serving. Wrap it in wax paper or parchment, never plastic wrap.

The jamón and lomo are dry-cured and shelf stable. They are safe to eat on arrival even if the package feels warm or the cold pack has melted, and they only need 15 minutes at room temperature before serving.

Full cheese guide: How to Store and Serve Spanish Cheese
Full jamón guide: How to Store and Serve Sliced Jamón Ibérico

Frequently Asked Questions

What is Jamón Ibérico de Bellota?
The highest-quality Iberian ham — from Ibérico pigs that fed exclusively on acorns during the montanera, slow-cured 36+ months. The fat marbling and nutty complexity are its defining hallmarks.

What is Lomo Ibérico de Bellota?
Lomo is cured Iberian pork loin — lean, firm, and delicately spiced with paprika and garlic. Bellota lomo comes from the same acorn-fed pigs as Bellota jamón, with a more restrained flavor that complements the richness of the ham perfectly.

Can I ship this gift set to California, Florida, or New York?
Yes — the Bellota Charcuterie Selection ships vacuum-sealed and cold-protected to all 50 US states.

Shipping & Storage

All products ship vacuum-sealed and cold-protected. Refrigerate the cheese immediately upon arrival. Consume meats within 3–5 days of opening. During warmer months, Manchego may arrive slightly soft — refrigerate for 30–60 minutes before serving; quality is unaffected.