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100% Iberian Bellota Ham MIO1898 PDO Los Pedroches

Information about 100% Iberian Bellota Ham MIO1898 PDO Los Pedroches

100% Iberian Bellota Ham MIO 1898 DOP Los Pedroches. A unique piece from 100% Iberian pigs of the Torbiscal variety. The Torbiscal lineage, together with the Lampiña and Manchado de Jabugo varieties, are the three strains of the Iberian pig in danger of extinction. At present there are only a little more than 1,000 Iberian pigs of the Torbiscal variety. Therefore, this 100% Iberian pata Negra ham is an exclusive piece and at a unique launch price.

From their farm El Palomar de la Morra, in the municipality of Pozoblanco, capital of the Valley of the Pedroches, Rafa and Carmen bring us the result of more than three generations dedicated to the breeding of the 100% Iberian acorn-fed pig.

The 100% acorn-fed ham Los Pedroches listed as one of the best Iberian hams on the market. It surprises in the mouth for the large number of aromatic nuances released by its monounsaturated fatty acids that melt at room temperature.

All the Iberian PDO Valle de los Pedroches has an excellent reputation among the crazy of the Iberian.

(The price does not include the possible decoration)
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€370.30 €420.30
(€54.85 por kg aprox.)


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Product Details

TECHNICAL DATA SHEET 100% Iberian Bellota Ham MIO1898 PDO Los Pedroches

Color Seal R.D 4/2014
Racial purity
100% Iberian
Raised in freedom in the Holm oaks of the Cordovan countryside
Minimal Healing
36 months min
Appellation of origin
D.O.P Los Pedroches
Prepared in
Pozoblanco - Valle de los Pedroches - Córdoba
Place of breeding
Dehesas de Pozoblanco and Villanueva - Valle de Los Pedroches - Córdoba
Delivery in
4 working days
Allergen Information
Gluten free. Lactose free. No preservatives. No dyes
100% Iberian Bellota pork ham. Torbiscal variety, sea salt, sugar, acidity regulator (E-331iii), preservatives (E-252, E-250), antioxidant (E-301).
Shipping Information
Individual piece packed in protective sleeve in cardboard box
Nutritional Information per 100gr
Total energy 1789 KJ (430 Kcal). Carbohydrates 5.1 g. Lipids 32.9 g of which, saturated fatty acids 11 g. Protein 28.5 g. Salt 2 g

Product Sheet Notice

From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.

Meet the producer

The Muñoz family has been dedicated to the breeding of the Iberian pig in the Pedroches Valley for more than a century.

For a decade, it has been Rafa Muñoz who has led the MIO 1898 project. Rafa, veterinarian, Young Sustainable Farmer Award 2018 has opted for a lineage of the Iberian pig in danger of extinction. The Torbiscal lineage. A variety of 100% Iberian pork that is characterized by a slightly coppery tone of its skin and hairier than other strains.

Rafa fattens more than 1000 100% Iberian pigs every year on his farms in El Palomar de la Morra and El Santa María. Genetically selected pigs that graze freely in the Dehesas Cordobesas of Pozoblanco. Animals that are demanded by the best known brands in the world of Iberian for the elaboration of the leading products of the Iberian market.

All the animals and the production produced by Rafa are covered by the Los Pedroches Protected Designation of Origin, a plus of guarantee and quality of 100% Iberian ham and acorn shoulder.

The MIO brand emerges as a play on words that highlights the exclusivity of each ham that comes out of the dryers of Finojosa (Hinojosa del Duque). It is your Iberian ham, the only one, yours.


In the Sierra de Aracena and Picos de Aroche, the municipality of Cala stands out with large pastures that facilitate a diet rich in acorns for Iberian pigs.

Manuel Romero, father and son, take care of the curing of each Iberian ham coming exclusively from the animals that they raise in more than 3000Ha of holm oaks.

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