Sliced Mangalica image number 0
Sliced Mangalica image number 1
Sliced Mangalica image number 0
Sliced Mangalica image number 1

Sliced Mangalica

Price $49.99
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  • In Stock
fresh: 1 pack (3 oz ea)
Price $20.99
fresh: 3 packs (3 oz ea)
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fresh: 12 packs (3 oz ea)
Price $144.99
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Enjoy the pleasures of authentic dry-cured jamón from Spain with our sliced Mangalica ham. It is made with exquisite pork from the heritage hog native to Hungary, distinctive for its thick coat of curly hair and abundant intramuscular fat, and popularly called “the Kobe beef of pork.” With its dark meat and abundant marbling, Mangalica is ideal for the extended curing time that creates the best Spanish hams. Fourth-generation maestro jamoneros - literally “ masters of ham”– cure Mangalica hind legs for an astounding 3 years in the fresh, clean air of the Rasillo de Cameros Mountains. The result of their artistry is this intensely flavorful ham, streaked with creamy fat that melts on the tongue. Our pre-sliced Mangalica ham makes it easy to add this delicacy to a charcuterie plate or serve with wine, cheese, and a selection of fruit and nuts.

  • Ham made from heritage-breed Mangalica pork
  • Fully air-cured for 30-36 months in Spain
  • A pure expression of jamón
  • Raised on pasture in the Hungarian Steppe
  • Controlled, all-vegetarian diet
  • Spanish charcuterie
  • No nitrates or nitrites added
  • High in omega-3 fatty acids and natural antioxidants
  • Thinly sliced and ready-to-serve
  • Product of Spain
  • Subscription Eligible
  • Subscription Eligible

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 begin with rare-breed pork from black Iberian and Mangalica hogs, which are raised humanely in pastures and oak groves. The hams are made with all-natural ingredients and are cured at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains of Spain. With nothing but salt and time – anywhere from 18 months to 42 months – they bring the culinary alchemy of curing to an art form.