Jamón Ibérico, Ham, Bone-In
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In Stock
Air-cured jamón is a Spanish culinary icon and a true pleasure for the taste buds, with rich marbling and deep, aromatic flavor. The meat is deep red with a silky, low-melting fat that delivers a smooth, creamy texture and a long, lingering taste. Our Ibérico ham is crafted by fourth-generation maestro jamoneros—“masters of ham”—who oversee curing rooms at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains. They use the simplest ingredients: pork, sea salt, and time to create their classic jamón. This bone-in ham represents the art of Spanish charcuterie and will make a beautiful presentation in its wooden stand. Many homes in Spain keep a Jamón Ibérico in the stand on a sideboard, covered with a cloth, to slice off a few pieces whenever they want a snack, or when they have visitors. Make jamón the centerpiece of your next gathering, and perfect your carving skills like a true cortador. Use the right knife for the job: a long, flexible blade, known as a cuchillo jamonero. Once you have carved and enjoyed the ham, save the bone for making stock.
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Ibérico de cebo, from pigs at least 50% indigenous Black Iberian breed
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Pigs eat a vegetarian diet
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Naturally air-cured in Spain for an average of 32 months
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No nitrates or nitrites added
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Naturally cured with only sea salt
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Bone-in, ships ready to carve and serve
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Shelf life of six months if kept refrigerated
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Product of Spain
This 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. The layer is protective, so keep the slabs you trim off to place back on top of the carved area when you store it.
Use a long, flexible knife for slicing.
Cured ham is best served at room temperature.
A bone-in ham will continue to cure, even after you carve it.
Store it in a cool, dry place, loosely covered with a cloth and allow it to breathe. In Spain cured ham is often left in the stand on a sideboard (covered with a cloth), so people can just slice off a piece or two for a snack as they pass by. This daily attention seems ideal for a cured ham. If you will not be slicing it for a few days, it is best to store in the refrigerator and bring up to room temperature before slicing. If the surface looks dry, put olive oil on a cloth and place over the dry area.
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.
