Experience the gold standard in Spanish cured meats with the Montaraz Jamón Ibérico de Cebo de Campo—a bone-in rear leg (jamón) aged to perfection and handcrafted by one of Spain’s most prestigious jamón houses. Sourced from free-range Iberian pigs, this jamón embodies the full expression of traditional Spanish charcutería.

Raised in open pastures and nourished with a balanced diet of grains and wild herbs, each leg undergoes a natural curing process of up to 36 months in the mountain air of Extremadura. The result is a jamón of unparalleled depth, silken marbling, and elegant complexity—an essential centerpiece for discerning gourmands and elevated entertaining.

Product Highlights:

Cebo de Campo Certified – From free-range Iberian pigs raised in semi-wild conditions for exceptional muscle tone and flavor development.

Bone-In Rear Leg (Jamón) – The most prestigious cut, offering maximum yield and the most refined texture.

Montaraz Heritage Quality – Family-owned and operating since 1890, Montaraz produces jamón without additives, nitrates, or shortcuts—only sea salt and time.

Cured in Extremadura – Naturally aged in one of Spain’s most celebrated jamón-producing regions, known for its pure air and curing excellence.

Tasting Notes:

Texture: Silky, finely marbled, melts on the tongue

Flavor: Subtle nuttiness, umami depth, hints of wild herbs, and a long savory finish

Serving Suggestions:

Carve thin slices at room temperature and serve with aged Manchego, crusty bread, and a glass of Rioja Reserva or dry Fino sherry.

Ideal for tapas spreads, charcuterie boards, or a luxury culinary gift.

Authentic. Artisanal. Uncompromising.

This is not just ham—this is Montaraz Jamón Ibérico, the benchmark of Spanish charcuterie.
Secure your leg today and bring centuries of Iberian heritage to your table.