Mangalica ham from Spain. Air-cured jámon is a Spanish culinary icon and a true pleasure for the taste buds. This ham is made from the heritage mangalica hog, native to Hungary, which offers distinctive dark meat and abundant marbling, making it the perfect candidate for extended curing. Fourth-generation maestro jamoneros - literally 'masters of ham' - cure the mangalica ham for 3 years at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains. Best enjoyed when sliced paper thin, and served with wine, cheese, nuts and fruits.
- 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
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