Ibérico Ham, Boneless
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In Stock
Air-cured jamón is a Spanish culinary icon and prized for its rich marbling, and deep, aromatic flavor. Our Ibérico ham is crafted by fourth-generation maestro jamoneros—the “masters of ham”—with over 120 years of experience in the craft. The curing rooms are at high altitudes in the mountains, where fresh, clean air and low humidity create perfect conditions. They use the simplest ingredients: pork, sea salt, and time to create their classic jamón. Their techniques marry tradition with the latest in technology, allowing each jamon to reach peak flavor at its own pace. This boneless version offers higher yield with no waste, and ease of slicing—you can even use a standard meat slicer for perfect pieces. This charcuterie board star can be enjoyed with Manchego cheese, fine Spanish olive oil, melon, and seasonal fruits.
- Ibérico de cebo, from pigs at least 50% indigenous Black Iberian breed
- Pigs eat a vegetarian diet
- Naturally air-cured in Spain for an average of 32 months
- No nitrates or nitrites added
- Naturally cured with only sea salt
- Boneless, ships ready to carve and serve
- Shelf life of six months if kept refrigerated
- Product of Spain
- Subscription Eligible
This Spanish-cured ham needs to be handled properly for the best experience. Be sure to trim the thick layer of yellow fat off before carving, but only in the area you are going to carve. This is a natural build-up that occurs in the long curing process as a barrier to the air, but it is bitter tasting, and not suitable for eating.
Use a long, flexible knife for slicing.
Cured ham is best served at room temperature, so bring up to room temperature before slicing and eating. If the surface looks dry, put olive oil on a cloth and place over the dry area.
Store Ibérico ham in the refrigerator, wrapped in plastic.
If you are using a deli-style slicer, it will be easiest to cut thin slices when the ham is cold. Bring it down to nearly freezing – but do not freeze it! – and run it through the mechanical slicer. Individual slices can be laid on wax paper and stored in a sealed plastic bag. You can also divide the ham into smaller pieces, to share with family and friends, or for your own use, to eat a little at a time.
When left alone and unsliced for a while, the ham may develop some salt residue on the surface, or mold. Simply cut away that surface area and the ham underneath will be safe and tasty to eat.
Our Spanish hams are made by fourth-generation maestro jamoneros—literally masters of ham—who marry the best of tradition with the latest in technology.
They produce a range of styles of jamón, from the rarest and most expensive, to the everyday hams that Spaniards enjoy at home, in tapas bars, and beyond.
Whether working with pork from acorn-fed Black Iberian hogs, called pata negra, raised in the Dehesa, or the Landrace and Duroc breeds, these masters of the cure apply the same traditional methods that have been used for generations.
Their hams are cured at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains in Spain, using nothing but salt and time. The mountain air is ideal for making jamón, with the precise combination of dryness and humidity that allows the pork to cure for years until they reach the peak of perfection.
