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Description
Cut from 100% Iberico pigs that roamed freely through Spain's oak forests, eating acorns through the final months before curing. What that diet produces is unmistakable — a fat so deeply marbled it dissolves the moment it meets warmth, a flavor that is nutty, complex, and utterly unlike anything produced any other way.
Cured for over three years with nothing but sea salt. No nitrates. No additives. Nothing that doesn't belong.
Paper-thin, reddish-burgundy, and ready to serve. The kind of thing that requires no explanation at the table — only the question of where you got it.
Why choose this Gourmet Ham?
- Authentic Spanish Delicacy: Made from 100% Iberico pork, cured to perfection for a luxurious dining experience.
- Exquisite Flavor: Renowned for its aromatic profile and intense taste, perfect for the most discerning palates.
- Versatile Culinary Use: Ideal for charcuterie boards, tapas, or as the centerpiece of your appetizers.
Product Details
Ingredients: 100% Ibérico pork leg, sea salt.
Weight: 1.5 oz (sliced for convenience).
Origin: Spain
Remove from refrigerator and open the package. After 15 minutes, separate the slices on a plate and serve at room temperature.
FAQ
- What is the Spanish ham called?
Jamón is the Spanish word for ham.
- What are the different types of Spanish ham?
There are basically two different types of cured hams, jamón serrano or “mountain ham,” and jamón ibérico or “Iberian ham.” Learn more
- What is the famous Spanish ham?
Iberian ham, or Jamón Ibérico, is the most famous Spanish ham. It is made from the rear leg of the black Iberian pig, a rare breed that can be found in the southern and western regions of Spain and Portugal. It is considered one of the most expensive meats in the world. A leg of Ibérico can cost as much as $4,500.
- What do you eat with Spanish ham?
Because of its intense flavor, the Spanish ham is preferable to eat it on its own. Still, it is usually accompanied by bread, cheese, fruit, and vegetables. Explore recipes with Iberico ham.
- What is the difference between prosciutto and ibérico ham?
Ibérico ham is mainly produced in Spain. It’s not made from “normal” pigs but from Iberian pork. In contrast, Italian prosciutto is an uncooked, unsmoked, and dry-cured ham. Prosciutto is cured for a longer period and in the open air. Although there are many ways of doing it. Also, a pig’s feeding is important for the final result; for example, in some regions of Italy they are fed with Parmigiano Reggiano cheese whey. In general, Spanish ham is more intense in flavor and prosciutto is lighter and less expensive.
Shipping Information
This product is perishable and requires fast shipping to ensure it arrives in perfect condition.
Please note: To avoid weekend transit, orders placed after 11AM PT / 2PM ET on Tuesday with 2-Day shipping, will ship on Monday of the following week. We do not deliver perishables to PO Boxes.
Pre-ordered items will be shipped as soon as they become available. For more information, view full Shipping & Handling Details
Additional Details
- SKU:
- MON-001
- Perishable:
- Complimentary shipping on $329+ orders - US48 only