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Spanish air-cured ham made with mangalica pork. Dry-cured in Spain for three years, it's a rare combination of perfect breeding and masterful preparation. Slice paper thin and enjoy.
Just the facts
- Made from heritage-breed mangalica pigs
- Raised on pasture in the Hungarian Steppe
- Controlled, all vegetarian diet
- Fully air-cured for 24-42 months in Spain
- Spanish charcuterie
- No nitrites added
- High in Omega-3 fatty acids and natural antioxidants
- Ships ready to carve and serve
- Buy with D'Artagnan wooden stand for easy carving
- Shelf life of six months if kept refrigerated
- Product of Spain
Made in Spain with traditional methods, our mangalica ham offers the taste of another time, brought to you by a circuitous route. This old-breed pig is indigenous to the Hungarian Steppe where its thick, curly coat of hair protects it from the elements.
It was once the pig most likely to succeed, but then large-scale farming came into vogue. If not for a miracle, this little piggy would have gone extinct. A group of farmers dedicated themselves to preserving the breed, and built up the remaining stock.
We’re all a part of that miracle. It seems contradictory, but we must eat breeds to save them. No one will raise them without a good reason. In this case, the reason is the best ham you will ever eat.
Our fourth-generation maestro jamoneros (literally “ham masters”) in Spain know good pork, and they established a partnership with the mangalica hog farmers. Because of its intense marbling, the leg of a mangalica hog can age far longer than the average pig, allowing a deep flavor to develop without losing moisture.
It’s a combination made in heaven; the distinctive dark meat and abundant marbling ensure that every morsel is tender and flavorful. Best enjoyed when sliced paper thin, served with wine, cheese, nuts and fruits.
Please be sure to read our tips before serving. There are carving techniques that you need to know before you start.
Cooking & Serving
Watch our video to see the correct carving technique. 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.
Mangalica pork, Mediterranean sea salt