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100% Ibérico Ham
100% Ibérico Ham
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100% Ibérico Paleta
100% Ibérico Paleta
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100% Ibérico Lomo
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100% Ibérico Chorizo
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100% Ibérico Salchichón
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100% Ibérico Panceta
Beher USA
100% Ibérico Panceta – Marbled, Only Natural Ingredients, Artisan Family Recipe, Aged 120+ Days - 1-2 lbs
$29.95
Unit price per
100% Ibérico Panceta – Marbled, Only Natural Ingredients, Artisan Family Recipe, Aged 120+ Days - 1-2 lbs
Estimated delivery between September 23 and September 25.
100% Natural: No preservatives, No additives, No tricks: In a world full of processed products, this pork belly is a return to the essentials.
100% Purebred Iberico, acorn-fed: We only work with the authentic breed, the one that has always been in our ecosystem, the pure Iberico pig, with its unique marbled fat, intense flavor, and that signature tender texture.
Crafted from a century-old family recipe: Our 100% Ibérico Panceta (pork belly) is marinated with sea salt and natural spices, then dry-aged for 120 days to achieve its rich, authentic flavor.
Free Range – Animal Welfare certified: Raised outdoors with total respect for animal welfare in a sustainable way, as it has always been.
Crafted from 100% Ibérico pigs raised in Spain, then carefully cured and sliced right here in the U.S : preserving every drop of natural oil, bold flavor, and melt-in-your-mouth texture. The true taste of Spain, delivered straight to your table."
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Nutritional information
Average Values
Per 1 oz(28gr)
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Calories
200
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Total Fat
20.5
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Saturated Fat
7g
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-Trans Fat
0g
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Cholesterol
0mg
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Sodium
150mm
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Total Carbohydrate
0.5g
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Dietery Fiber
<0.5g
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Total sugars
<0.5g
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Added sugars
0g
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Protein
3g
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Vitamin D
0mg
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Calcium
0mg
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Iron
0mg
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Potassium
0mg
“ALL NATURAL- MINIMALLY PROCESSED, NO ARTIFICIAL INGREDIENTS”
Pork Belly, Sea Salt, Paprika, Oregano, Swiss Chard Powder, Ascorbic Acid (Antioxidant).
Its flavour is the union of the presence of "pimenton" (paprika), with a soft touch of garlic, together with spicy nuances and smoke giving it a long and pleasant aftertaste.
- Keep refrigerated between 35-44oF
- Cool and dry place: *Shelf life is reduced by half
Panceta Guide: Origin, Comparisons & How to Enjoy It
What Is 100% Ibérico Panceta?
Ibérico panceta is the cured belly of a 100% Ibérico pig, sometimes called pata negra pork for the black hoof that marks the breed. It is dry-cured with sea salt for months and never smoked. It is not the same product as Italian pancetta, American bacon, or most of the Ibérico panceta sold in the US.
Not the Same as Pancetta, Bacon, or Tocino
The word panceta causes confusion outside Spain. Three products share the name, and only one of them is this one.
- Pancetta (Italian): cured pork belly, often rolled into a log, sliced thin for carbonara or amatriciana. Made from standard pig breeds, not Ibérico.
- Bacon (American): cured, then smoked. Sliced thin, cooked until crisp. Smoke defines the flavor.
- Tocino (Spanish): cured, then smoked, like bacon. Sold in a block rather than pre-sliced.
Panceta ibérica is none of these. It is the belly of a purebred Ibérico pig, dry-cured with sea salt, never touched by smoke. The marbling comes from acorns, not from a smokehouse.
Most Ibérico panceta sold in the US is a raw, uncured cut, shipped frozen for chefs to cook. This one is not. It is dry-cured for 120+ days, the same treatment BEHER gives its chorizo and salchichón, not a raw import meant for the oven.
From Guijuelo to Austin
The pig is born and raised in Guijuelo, a mountain town in the province of Salamanca, on land the Hernández family has worked since the 1930s. Four generations, same dehesa, same acorns.
The pigs roam free across more than 4,900 acres during the montanera, the acorn season that runs roughly from October to February. That diet, rich in oleic acid, not a processing trick, produces the marbling and the nutty flavor.
The curing and slicing happens in BEHER's own facility in Austin, Texas, opened in 2024. BEHER is the first Spanish brand to cure and slice 100% Ibérico panceta locally in the United States.
Most Ibérico panceta sold in the US arrives already cured and sliced abroad. This one does not. It is dry-cured and sliced in a USDA and FDA certified facility, then shipped fresh from Austin. Raw cuts of Ibérico pork, panceta included, were not even allowed into the US until 2011, four years after jamón ibérico was first approved in 2007.
BEHER's Ibérico products have won 164 honors at the IFFA fair in Frankfurt, one of the most demanding meat competitions in the world.
How to Serve Ibérico Panceta
- Slice it thin and serve at room temperature, next to Ibérico chorizo and salchichón on a charcuterie board. Ready to eat straight from the package.
- Dice it and pan-sear until golden, then fold into scrambled eggs, lentils, or white beans. This is how it appears in Spanish home cooking, in dishes like cocido and fabada.
- Grill it in thicker slices, seared hot, finished with a touch of flaky salt. The fat crisps, the lean meat stays tender.
Panceta, Chorizo, Salchichón, or Lomo?
All four come from the same 100% Ibérico pig. What changes is the cut and the cure.
| Panceta | Chorizo | Salchichón | Lomo | |
|---|---|---|---|---|
| Cut | Pork belly | Chopped pig meat | Chopped pig meat | Whole cured loin |
| Cure | Dry-cured, sea salt only | Dry-cured 120+ days | Dry-cured 120+ days | Dry-cured 120+ days |
| Best way to eat it | Sliced thin, or pan-seared | Sliced thin, or cooked into stews | Sliced thin as charcuterie | Sliced thin as charcuterie |
FAQs
Is Ibérico panceta the same as bacon?
No. Bacon is smoked. Ibérico panceta is dry-cured and never touches smoke. The flavor comes from sea salt, time, and the acorn diet of the pig.
Is Ibérico panceta spicy?
No. Unlike chorizo, panceta is not seasoned with pimentón. Its flavor comes from sea salt and the acorn-fed fat, not from spice.
Can I eat Ibérico panceta without cooking it?
Yes. BEHER's panceta is dry-cured for 120+ days, the same treatment as its chorizo and salchichón. Slice it thin and it's ready to eat, straight from the package. Most Ibérico panceta sold in the US is a raw, uncured cut that has to be cooked. This one is not.
How long does BEHER panceta keep?
Refrigerated, it keeps for about 120 days.
What makes 100% Ibérico Panceta a gourmet experience?
A delicate, marbled slice that melts on the tongue, releasing rich, nutty acorn notes and blending perfectly with the tender lean meat of 100% Ibérico pork belly.
Now, discover the three elements that make it truly unique.
It starts with genetics, the rare 0.05% of true Ibérico
It all began in the early 1930s.
That’s when our family committed to protecting one of the rarest genetic lineages in the world.
At BEHER, we raise purebred 100% Ibérico spanish pigs, free-range on over 4,900 acres of our own dehesa.
They roam freely and feed on acorns and natural pasture — a diet that gives Ibérico its depth of flavor, natural juiciness, and unmistakable texture.
From breeding to curing, every step is controlled.
Then comes the family recipe, refined for over 100 years
Using only 100% natural ingredients—sea salt, paprika, and oregano.
From the first bite, the marbled fat melts on the tongue, releasing deep, nutty acorn notes balanced by subtle sweetness and slow curing.
Juicy, tender, and irresistibly rich, each slice delivers a refined, unforgettable gourmet experience rooted in tradition and quality.
Finally, a level of freshness only possible because we cure and slice in the U.S.A.
Raised in Spain. Crafted and cured in the United States.
100% Ibérico pigs are raised on family-owned farms in Spain. Is traditionally crafted and cured in Austin using authentic Spanish recipes and time-honored methods.
Since 2024, a dedicated Austin facility ensures full quality control, maximum freshness, and uncompromising standards.
USDA & FDA certified.
Spanish origin.
Traditional craftsmanship.
The result?
A richer aroma. A silkier texture. A deeper, more complex flavor — the true taste of Spanish Ibérico, freshly crafted for American tables.
Our History
Four Generations. One Obsession: Real Ibérico Flavor.
Our story begins in the early 1930s, in the small town of Guijuelo, Spain.
That’s where Bernardo Hernández started curing Ibérico the only way he knew how — slowly, by hand, and with deep respect for tradition. Not to build a company, but to craft something he’d be proud to serve at his own family table.
What began as a small artisanal practice grew into a lifelong obsession with doing things the right way.
Over four generations, we’ve refined every detail — from raising 100% pure Ibérico pigs to mastering the curing process — always guided by the same belief: real flavor comes from patience, care, and never cutting corners.
Today, BEHER remains a family business with the same purpose it had on day one: to protect the authentic taste of Ibérico and bring you products made with integrity, craftsmanship, and a flavor you simply can’t replicate.
Why you’ve probably never tasted real Ibérico Panceta
Where Are the Reviews?
Great question. Since we’ve just introduced our Ibérico chorizo to the U.S., local reviews are still on their way.
But behind every slice is a century-old recipe, 164 international awards, and generations of expertise.
Find the right Ibérico format for your table.
Compare sliced products, cured meats, whole pieces and the permanent BEHER packs. See the format, approximate number of guests, the curing details and what each option is best suited for.
At a glance
Based on tasting or appetizer portions.
FAQs
Just three: 100% Ibérico pork, sea salt, and natural spices. No preservatives, no additives, no added sugars. Pure, honest flavor.
We use only 100% purebred Ibérico pigs, free-range and acorn-fed. The result is a uniquely tender texture, rich marbling, and that deep, nutty flavor you won’t find in any other pork.
During the final months of their lives, our pigs roam freely in oak forests and feed on acorns (bellotas). This diet gives the meat its rich, nutty flavor and its high content of healthy fats, similar to olive oil.
None. Zero. It’s a 100% natural product—no chemicals, no shortcuts.
Every product comes from our family-owned farms and curing cellars in Spain, where we’ve been perfecting the art of Ibérico ham for over 90 years. We manage
the entire process — from genetics to packaging — to guarantee authenticity and quality.
Yes! We ship nationwide within the U.S. with secure, temperature-conscious packaging to ensure everything arrives in perfect condition. Standard and expedited options available at checkout.