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Jamón Ibérico de Bellota
Raised free-range in the dehesa, fed on acorns during the 'montanera' season. An exceptional piece with characteristic marbling of infiltrated fat.
| Race | 100% Iberian |
| Feeding | Acorn (Montanera) |
| Curation | +48 months |
| Weight | 7–8 kg approx. |
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Everything you need to know
All our Iberian products are shipped in specialized cold packaging to ensure their perfect preservation during transport. We use isothermal boxes with cooling elements that maintain the appropriate temperature until delivery to your home.
Orders placed before 12:00 PM are prepared and shipped the same day, with delivery within 24-48 hours on the Peninsula. Islands and remote areas may require an additional 2-3 business days. During peak periods (Christmas, Easter), delivery times may be slightly extended.
We use high-density isothermal packaging combined with refrigerant gel packs that maintain a controlled temperature throughout the journey. Each piece is vacuum-sealed when necessary. Our cold preservation system is specifically designed for Iberian cured meats and sausages, guaranteeing that they arrive in perfect condition at your table.
We accept returns of non-perishable products in their original packaging within 14 days of receipt. For refrigerated or vacuum-sealed products, we only handle returns if the product arrives in poor condition or does not match the order. If you have any problem with your purchase, please write to us at hola@casamaravillas.com and we will resolve it immediately.
You can cancel your order as long as it has not yet left our facilities. Contact us as soon as possible at Contact or by phone and we will manage the cancellation and full refund. Once shipped, it is not possible to cancel the order but you can process a return according to our policy.
The difference lies in the pig's diet during the "montanera" (acorn-feeding season), the final stage of its rearing. Iberian ham can come from pigs fed with feed and pastures. Iberian acorn-fed ham, on the other hand, comes from 100% Iberian pigs raised free-range in the dehesa (oak forest pasture) and fed exclusively on acorns and natural grasses during the autumn and winter months. This gives it a characteristic marbling of infiltrated fat, a more intense aroma, and an incomparable flavor that places it at the pinnacle of Spanish gastronomy.
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