This Ibérico ham, which is aged for more than two years in the mountains of Spain, is deep red in color with a rich meatiness and mild saltiness. It is cured the traditional way with just salt and time, and no added nitrates or nitrites. This jamón is imported whole and sliced by professional jamón slicers in the U.S., making it much fresher than many other sliced hams. It’s best to enjoy this jamón with good bread or picos and a glass of dry sherry, like Amontillado, or a sturdy glass of Spanish red.

All of Peregrino’s Jamón Ibérico comes from purebred Ibérico pigs that have been allowed to roam freely through the acorn-filled pastureland of Spain’s dehesa.