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  1. Home
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  3. Cured & Smoked Meats
  4. Iberico Ham, Boneless

Iberico Ham, Boneless

Price $589.99

Promotions

15% OFF Orders $100, 20% OFF Orders $175, 25% OFF Orders $250

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Iberico Ham, Boneless
  • Iberico Ham, Boneless
  • Iberico Ham, Boneless
Iberico Ham, Boneless
Iberico Ham, Boneless

Details

https://www.dartagnan.com/iberico-ham-boneless/product/PDRSH004.html
Price $589.99

Promotions

15% OFF Orders $100, 20% OFF Orders $175, 25% OFF Orders $250

  • Made from the indigenous Black Iberian pig, the pata negra, related to the wild boar
  • Raised in pastures and oak groves in southern Spain
  • Vegetarian diet
  • Raised to two years of age, with a dressed weight of 300 lbs
  • Naturally air-cured in Spain for 2 years
  • No nitrites added
  • Boneless, ships ready to carve and serve
  • Shelf life of six months if kept refrigerated
  • Product of Spain

Variations

    Fresh / 9 lb avg
    Price $589.99

Product Actions

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DescriptionDescription & Details

Ibérico de cebo ham from Spain. Air-cured jámon is a Spanish culinary icon and a true pleasure for the taste buds. Our Ibérico ham is crafted by fourth-generation maestro jamoneros - literally 'masters of ham'- who oversee curing rooms at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains. Their techniques marry the best of tradition with the latest in technology.

Also Available:
Mangalica Ham

  • Made from the indigenous Black Iberian pig, the pata negra, related to the wild boar
  • Raised in pastures and oak groves in southern Spain
  • Vegetarian diet
  • Raised to two years of age, with a dressed weight of 300 lbs
  • Naturally air-cured in Spain for 2 years
  • No nitrites added
  • Boneless, ships ready to carve and serve
  • Shelf life of six months if kept refrigerated
  • Product of Spain

Cooking & Serving

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.

Shipping & Delivery

  • Your order will be carefully packed in a box insulated with biodegradable foam, along with ice packs to maintain proper temperature.
  • Orders can be delivered to qualifying addresses in all 50 states and the District of Columbia.
  • We ship via FedEx or UPS Overnight to arrive on the specific date you select when placing your order.
D'ARTAGNAN 100% GUARANTEE

Product Details

Description

Ibérico de cebo ham from Spain. Air-cured jámon is a Spanish culinary icon and a true pleasure for the taste buds. Our Ibérico ham is crafted by fourth-generation maestro jamoneros - literally 'masters of ham'- who oversee curing rooms at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains. Their techniques marry the best of tradition with the latest in technology.

Also Available:
Mangalica Ham

  • Made from the indigenous Black Iberian pig, the pata negra, related to the wild boar
  • Raised in pastures and oak groves in southern Spain
  • Vegetarian diet
  • Raised to two years of age, with a dressed weight of 300 lbs
  • Naturally air-cured in Spain for 2 years
  • No nitrites added
  • Boneless, ships ready to carve and serve
  • Shelf life of six months if kept refrigerated
  • Product of Spain

Cooking & Serving

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.

Shipping & Delivery

  • Your order will be carefully packed in a box insulated with biodegradable foam, along with ice packs to maintain proper temperature.
  • Orders can be delivered to qualifying addresses in all 50 states and the District of Columbia.
  • We ship via FedEx or UPS Overnight to arrive on the specific date you select when placing your order.

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Product Reviews

Our Spanish Ham

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 use rare-breed pork from Black Iberian and Mangalica hogs, which are raised humanely on pasture. The 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.

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Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Learn more. Revered by 4-Star Restaurant Chefs

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