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

🧀 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.

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.

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.

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!