We popped into Mercado Jamón Ibérico for our last jamón 100% ibérico de bellota tasting.

As much as I’m not a huge pork-product person at home, I want to find it near Long Beach for a special treat a couple times a year.

A plate of finely sliced Jamón Ibérico de Bellota, arranged in a circular pattern to showcase the marbling and deep reddish hues of the cured ham. The translucent slices reveal streaks of intramuscular fat, indicating the high quality of the meat. The glossy surface and delicate texture make it look rich and savory, with a small sign at the top of the plate labeling it as “Jamón 100% Ibérico Bellota.”An interior view of a jamón shop with multiple legs of cured ham hanging on black hooks behind the counter, each tagged with red and black labels reading “Bellota.” Chalkboard signs display different types and prices of jamón per kilo, including 100% Ibérico and 75% Ibérico. A carving station in the foreground features a mounted ham leg and slicing knives, with vacuum-sealed packs of jamón and glassware neatly arranged below.A cozy, rustic jamón shop corner with a photo mural of black Iberian pigs grazing in a wooded pasture, reinforcing the source of the high-quality meat. On the adjacent wall, several paletillas (front legs of jamón) hang beneath signs noting their type and price. Informational plaques explain the feeding and curing process, and a small table with chairs adds a welcoming touch to the tasting area.