This Ibérico ham by Montaraz was carefully aged for over three years with no nitrates – simply sea salt and time. The result is a delectable cured ham. Each slice melts in your mouth with a rich texture and complex flavor unlike any other.

Slicing from a whole bone-in ham is the best way to experience the full flavor of Spain’s Ibérico jamón. Whether for a family gathering or a momentous party, a Montaraz ham is the perfect centerpiece.

Unlike most Ibérico hams, this jamón comes from only pasture raised pigs. They live in groups on the ‘dehesa’ rangelands of western Spain eating grass and a few acorns, supplemented with nutritious grains. This all natural jamón contains no nitrates or other preservatives.

Montaraz has aged fine Ibérico hams for over 125 years. Four generations of family expertise contributes to the quality of each jamón.

Montaraz is part of the protected domination of origin, or DOP, Salamanca. Everything from the quality of the pork to the final packaging is inspected by the regulatory board to ensure each ham meets stringent requirements.

Only one higher level of Ibérico exists, it is called Jamón Ibérico de Bellota. This category of ham comes from Ibérico pigs that feast on large amounts of acorns during the acorn season with no supplemental feed. Montaraz also offers this very finest of hams under their UNICO label which is available at La Tienda.

Bring your jamón to room temperature before slicing. It is important to mount the ham in a ham holder in order to carve your Ibérico properly and safely. Please view the video on this page for slicing instructions.

For storage and slicing instructions for whole hams, see this page.

NOTE: Hoof has been removed to conform to USDA standards.