Jamón ibérico (Iberian ham) is a Spanish cured ham known as the “king of hams”. The Bellota, which means “acorn” in Spanish, is the highest quality Iberian ham. It is prepared from exclusively acorn-fed pigs, whose hams are dried and cured for 30 to 42 months.

You can taste this exquisite ham at Bellota-Bellota, located on rue Jean Nicot in Paris. Once inside, pass through the shop where whole pigs are suspended to discover a small dining area where you can enjoy a meal. As you snack on pickled olives and garlic and peruse the menu, you’re sure to notice the dishes being enjoyed by your neighbours, their plates piled high with thinly sliced ham.