Bellota Bellota

Bellota-Bellota was born of a passion: Philippe Poulachon's love for bellota Iberian ham, the Pata Negra raised free-range in the dehesas of southern Spain and fed on acorns. A pioneer in bringing it to France, he created the brand in 2002 to make this exceptional product known, until then little seen beyond Spanish borders, and to reveal all its nobility.

The house selects its hams from a handful of family-run ganaderías and bodegas, where the pieces are slowly cured, sometimes for several years, until they reach that melting texture and those hazelnut aromas that are the signature of bellota. Each ham is sliced by hand, with a knife, in the purest tradition of the cortador, to fully release its marbling and its fragrance.

At Les Halles de Lyon Paul Bocuse, Bellota-Bellota runs a counter where the ham can be savoured on the spot, freshly carved, with a glass to accompany it, or taken home. It is an invitation to slow down and to share, in the gourmet spirit that animates this Lyon temple of gastronomy.