<img height='1' width='1' style='display:none' src='https://www.facebook.com/tr?id=525854722307953&ev=PageView&noscript=1' />
EN ▾

Cart Panel

Boneless Ibérico Ham by Montaraz, Pasture Raised - FREE SHIPPING!


Boneless Ibérico Ham by Montaraz, Pasture Raised - FREE SHIPPING!

Free-Range Ibérico Ham | JM-165

All Natural

jm-165 jm-165
Write a review
  • Pasture raised Jamón Ibérico del Campo
  • Grain and acorn fed
  • Aged for 3 years
  • DOP Extremadura
  • Two individually packed pieces for easy storage
  • Size - Approximately 8-10 lbs

This perfectly aged boneless ham by Montaraz comes from free-range Ibérico pigs. Each jamón is cured for over three years in Extremadura, in western Spain. This boneless ham comes in two individually packaged pieces and can be sliced by hand or in a mechanical slicer.

Montaraz Ibérico ham has a rich flavor and intense marbling unique to Ibérico jamón. Slice thinly and serve on a warm plate to release the complex flavors of this jamón. Serve with a glass of your favorite wine and a bowl of marcona almonds.

Two things make Montaraz Ibérico ham stand out. The first is that the pigs live an idyllic life outdoors on the oak tree studded dehesa countryside eating grass and grains, as well as a few acorns. Second, no nitrates or preservatives are used in the curing process – simply sea salt and time.

This boneless jamón can be mounted in our boneless ham holder for carving, or may be sliced on a mechanical slicer. It can also be cut into pieces to share with other jamón aficionados.

Montaraz is part of the DOP Extremadura, located in the famed jamón region of western Spain. This denomination of origin sets strict standards on the quality of raw materials and the way the Ibérico hams are salted and cured. Each step of the process is monitored closely by an independent regulatory board to ensure the finest quality.

For over 125 years Montaraz has hung Ibérico hams to cure in the mountains of Spain. The fourth generation of this family company now oversees this venerable company.

There is only one higher quality of Spanish cured ham than this one - Jamón Ibérico de Bellota, which is made from Ibérico pigs that eat large quantities of acorns during the montanera, or acorn season. Montaraz also offers this very finest of hams under their Montaraz UNICO label.

Serve sliced Ibérico at room temperature to bring out its complex flavor and richness. Carefully wrap this boneless ham in plastic and store in the refrigerator between uses.


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

Store your boneless jamón in the refrigerator, wrapped in plastic or butcher paper.

Boneless hams can be divided into pieces or can be sliced with an electric slicer. Prior to using an electric slicer, we recommend putting the ham in the freezer for about 20 minutes to make it easier to slice. Extra pieces can be vacuum sealed, or tightly wrapped, and stored in the refrigerator for 4 to 6 weeks.

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.

You May Also Need

May We Suggest

The Best of Spain