Jamón Ibérico de Bellota by Covap, DOP Los Pedroches - FREE SHIPPING!

In Spain, carving a whole Jamón Ibérico de Bellota is a very special occasion. There is something wonderful about the ritual of slicing a Bellota ham by hand, offering fresh slices to your guests. Covap produces one of our favorite jamones, with a delicate sweetness, rich aroma and a buttery texture that makes each bite a pleasure.

Covap jamón comes from the Valle de Los Pedroches in Andalucía, where the ancient dehesa landscape and centuries of ham-making tradition give it a flavor all its own. Made from 100% purebred Ibérico pigs and cured for over three years, Covap's DOP Los Pedroches hams are the curing house's very best.

We love carving this special ham and arranging thin slices on a warm plate. Each slice releases a rich aroma of its sweet, nutty flavor. Serve with some crusty bread and a good Spanish wine.

The Valle de Los Pedroches, north of Córdoba, is home to some of Spain's most beautiful dehesa landscapes. Thousands of holm and cork oaks spread across rolling pastures, creating an ideal home for the Ibérico pigs to roam.

During the autumn montanera, the pigs forage together beneath the trees, searching for fallen acorns. The holm oaks that dominate this region produce especially sweet acorns, which contribute to the sweet flavor that makes Jamón Ibérico de Bellota of Los Pedroches valley so delicious.

This beautiful landscape is at the heart of what Covap does. Founded by local farmers and livestock breeders, this cooperative brings together the people who raise the animals and the artisans who transform their hams into one of Spain's most celebrated brands.

The DOP Los Pedroches designation recognizes the ham's connection to this special region, where the local dehesa and careful curing methods all play an important role in its character.

Once the hams arrive at Covap's curing house, each is salted and then slowly cured for more than three years, passing through the changing temperatures and humidity of the seasons.

The jamón masters open and close the curing room shutters, using their skills to regulate temperature and humidity. Over months and years, the fat melts away and the ham develops its wonderful aroma, complex flavor and deep color.

It's a slow process that can’t be rushed. By the time the jamón is ready, the flavors have become concentrated, creating the signature sweetness and delicate finish that are the signature of hams of Los Pedroches.

When your jamón arrives, remove the packaging and allow it to breathe in a cool, dry place. Some surface mold may develop naturally during storage. This can be wiped away with a cloth and a little sunflower oil.

To enjoy your jamón at its best, secure it in a sturdy jamón holder and use a long, sharp jamón knife to carve thin slices. Serve at room temperature or on a gently warmed plate to bring out its full flavor. Don't be surprised if your guests linger around the jamón, waiting for another slice!

For storage and slicing instructions for whole hams, see this page.

NOTE: Hoof has been removed to conform to USDA standards.

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What is jamón?

Jamón is Spain’s prized slow-aged ham, known for its deep red color, firm texture, and rich flavor.

How should jamón be served?

Jamón should always be served at room temperature to enjoy its fullest flavor.

How do I store a whole bone-in jamón before slicing?

Keep it in the refrigerator in its original packaging for 2–3 months or until the best-by date.

What should I do before carving into a whole jamón?

A day or two before slicing, remove it from the packaging and let it sit uncut at room temperature on a ham holder or hang it using the rope provided.

Is mold on the exterior of the ham a concern?

Not at all—harmless white mold can appear on cured hams and may be removed with a cloth and olive oil.

What are the white crystals in jamón?

They are amino acids formed during the aging process—common in premium hams and cheeses—and are completely safe to eat.

How do I store my jamón after slicing?

Place it on a ham holder in a cool, dark place and store for 6 to 8 weeks. Cover the cut surface with reserved fat, wrap in plastic, and drape with a light breathable cloth.

Can I slice any section of the ham?

Only slice sections you plan to eat within a few days. Do not remove the fat or skin from unsliced parts—they protect the ham from drying out.

How do I store leftover chunks?

Chunks of ham can be tightly wrapped and kept in the refrigerator or freezer for longer-term storage.

How much sliced jamón does a whole ham yield?

A whole bone-in jamón yields approximately 9 to 10 pounds of sliced meat.

How are perishable items shipped?

We ship refrigerated items in a recyclable cooler or insulated package with frozen ice packs to arrive in top condition. 

How will my order be packed?

We pack products carefully to ensure they arrive in top condition. Cold items are packed with insulated packaging and ice packs to preserve freshness.