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Belloterra is an Iberian producer rooted in Los Pedroches, in northern Córdoba.
With more than 20 years of experience, the company combines its own livestock, careful curing and close control of the process from the dehesa to the finished product.
Belloterra was founded in the heart of Los Pedroches and has worked with Iberian pork for more than 20 years.
This northern part of Córdoba is shaped by broad, well-preserved dehesas, where holm oaks, open pasture and livestock form part of the same working landscape.
Los Pedroches has a particularly strong connection to the holm oak. Its extensive dehesas provide favourable conditions for the montanera, when Iberian pigs move freely through the countryside and feed on fallen acorns.
This close relationship between landscape, livestock and raw material gives products from Los Pedroches their own clear identity.
Belloterra manages its own Iberian livestock and follows the process from rearing through production, curing and final preparation.
This gives the company detailed knowledge of its raw material and supports consistent quality and clear traceability.
The approach is traditional where tradition matters, but practical where modern production requires precision and control.
Good Iberian pork begins in the dehesa, but it is completed through careful salting, curing and patience.
Belloterra’s ham masters supervise the different stages of maturation, adjusting the process as each piece develops its aroma, texture and balance.
The result is a producer with a clear sense of place: closely connected to Los Pedroches, experienced in Iberian production and focused on letting the quality of the raw material speak for itself.