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Bone-In Ibérico Ham by Montaraz, Pasture Raised - FREE SHIPPING!


Bone-In Ibérico Ham by Montaraz, Pasture Raised - FREE SHIPPING!

Free-Range Jamón Ibérico | JM-164

All Natural

jm-164 jm-164
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  • Pasture raised Ibérico del Campo ham
  • Partially acorn-fed
  • Aged for 3 years
  • DOP Extremadura
  • Hoof removed according to USDA guidelines
  • Size - Approximately 14-17 lbs

Not all Jamón Ibérico is created equal. This beautifully aged ham by Montaraz comes from pasture raised Ibérico pigs. It has hung in a curing cellar for over three years, aging to perfection with no nitrates – simply sea salt and time.

The result is a sublime cured ham, marbled with rich fat that bathes the ham in flavor. Each ruby slice melts in your mouth with a complex flavor unlike any other ham. Slicing from a whole bone-in ham is the best way to taste Spain’s signature jamón. Whether for a special family event or an impressive party, a Montaraz ham is the perfect centerpiece.

Montaraz has earned the designation DOP Extremadura, and every step of the process from sourcing of the pork to the final packaging is supervised by the regulatory board to ensure highest quality.

Since 1890 Montaraz has produced fine Ibérico hams. Four generations of family expertise goes into the curing of each jamón.

Unlike most Ibéricos in Spain, this jamón comes from only free-range pigs. The animals spend a life of leisure on the dehesa rangelands of western Spain eating grass, grains and a few acorns. No nitrates or other preservatives are ever used in the process.

The only finer grade available is the Jamón Ibérico de Bellota, which comes from Ibérico pigs that feast on huge amounts of acorns during the montanera, or acorn season. Montaraz offers this very finest of hams under their UNICO label.

Allow your jamón to come to room temperature before slicing. A ham holder is necessary so that you can carve your Ibérico properly and safely. Please see the video on this page for slicing instructions.


Cebo de Campo Ibérico pork and sea salt.

All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.

Use and Care

A bone-in ham will last approximately 6 to 8 weeks. Store in the refrigerator in the plastic wrapper for 2 to 3 months or remove from the plastic and store in a cool dry place on a ham holder or hanging by the rope provided.

Once you cut into it, cover the cut surface with fat from the jamón and a light breathable cloth. The cut surface may dry out a bit; simply cut off the dry portion and continue slicing. Do not remove the fat and skin from areas you are not actively slicing, as they protect the ham from drying out.

A thin layer of mold may appear on whole hams and is completely harmless. It can be removed with a clean, damp cloth or with a cloth and olive oil. Small white spots are amino acids found in aged meat and cheese products and are perfectly safe to eat.

Serve the slices at room temperature.

This ham will yield approximately 10 pounds of sliced jamón.

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