Not all Jamón Ibérico is created equal. This beautifully aged ham by Montaraz comes from pasture raised Ibérico pigs. It has hung in a curing cellar for over three years, aging to perfection with no nitrates – simply sea salt and time.
The result is a sublime cured ham, marbled with rich fat that bathes the ham in flavor. Each ruby slice melts in your mouth with a complex flavor unlike any other ham. Slicing from a whole bone-in ham is the best way to taste Spain’s signature jamón. Whether for a special family event or an impressive party, a Montaraz ham is the perfect centerpiece.
Montaraz has earned the designation DOP Extremadura, and every step of the process from sourcing of the pork to the final packaging is supervised by the regulatory board to ensure highest quality.
Since 1890 Montaraz has produced fine Ibérico hams. Four generations of family expertise goes into the curing of each jamón.
Unlike most Ibéricos in Spain, this jamón comes from only free-range pigs. The animals spend a life of leisure on the Dehesa rangelands of western Spain eating grass, grains and a few acorns. No nitrates or other preservatives are ever used in the process.
The only finer grade available is the Jamón Ibérico de Bellota, which comes from Ibérico pigs that feast on huge amounts of acorns during the montanera, or acorn season. Montaraz offers this very finest of hams under their UNICO label.
Allow your jamón to come to room temperature before slicing. A ham holder is necessary so that you can carve your Ibérico properly and safely. Please see the video on this page for slicing instructions.
Pasture raised Ibérico del Campo ham
Aged for 3 years
Hoof removed according to USDA guidelines
Size – Approximately 6.00 -8.00 kg
Cebo de Campo Ibérico pork and sea salt