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Montaraz

Jamón Ibérico Ham (Rear Leg), Bone-In Spanish Dry-Cured Ham

Name: Jamón Ibérico Ham (Rear Leg), Bone-In Spanish Dry-Cured Ham
Brand: Montaraz
SKU: NCM301
Price: 649.0 USD
Availability: InStock
Rating: 5 (20 reviews)

Melt-in-mouth

Nutty richness

Artisanal craft

Versatile cooking

Gourmet indulgence

Savory perfection

$649.00

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Over 130 years of expertise in raising the best Iberico on the planet
Pasture raised in The Dehesa of Extremadura, Spain
100% natural, additives free, high in oleic acid

Quantity

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.

Perfect Pairings

🧀 Cheese Pairings

Manchego Curado (12-Month Aged): Bold, nutty, and firm—complements the umami depth of the jamón.

Idiazabal: Smoky and earthy; enhances the shoulder's natural complexity.

Mahon: Slightly tangy and buttery for a delightful contrast.

🍷 Wine Pairings

Rioja Reserva: Aged red with oak and berry notes; cuts through the fat beautifully.

Albariño or Verdejo: Crisp Spanish whites that refresh the palate between slices.

Cava Brut: Dry sparkling wine to accentuate the saltiness and texture of the jamón.

🍞 Bread & Accompaniments

Pan con Tomate: Rustic bread rubbed with fresh tomato, garlic, and olive oil—a Catalan classic.

Crusty Baguette or Sourdough: Provides a neutral base without overpowering the jamón.

Picos or Regañás (Spanish Breadsticks): Crunchy, mild, and traditional.

🫒 Condiments & Sides

Marcona Almonds: Buttery and lightly salted to mirror the richness of the shoulder.

Sevillano or Arbequina Olives: Briny and herbal for a balanced flavor contrast.

Quince Paste (Membrillo): Sweet and dense, perfect for enhancing savory notes.

🥂 Specialty Enhancements

Sherry (Fino or Amontillado): Complex and dry—tailor-made for Ibérico.

Extra Virgin Olive Oil (Picual or Hojiblanca): Drizzle lightly for added silkiness.

Portion per pack

17-20LB average per jamon!

All cuts are unique and cut by hand. We price our products by the average weight of all packs combined.

Source

Product of Extremadura - Spain
Iberico pigs raised in The Dehesa, a place of enormous ecological value and a model of coexistence between man and land, the dehesa is a natural ecosystem of oaks and cork oaks unparalleled in the world. A landscape that only free-range Iberian pigs enjoy every day.

Preparation tips

Each cut of Montaraz Ibérico meat will have some excess fat, this is where much of the rich flavor is held and commonly left on Iberico pork. You should cook on high heat, with the fat side down to render the fat and give you a crispy, juicy bite.

If you find that there is too much fat, you can trim it down and use the fat as cooking oil, your base to a sauce, or infuse it with herbs and use as a finishing oil.

Ibérico fat is high in healthy monounsaturated fats, similar to olive oil!