Iberico de Bellota Ham (Whole | Bone-In)

Jamon Iberico is considered the finest ham in the world. In fact Jamon Iberico led the top 4 world’s finest foods list. The honorable list defines foie, caviar, truffle and jamon iberico as the four gastronomic pearls.

Heck, until the 13th century Jamon was exclusively served to the royalty. Good thing we are in the 21st century isnt it!?

To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain.

The quality of Jamon Iberico is determined by 2 factors: The feed and how long it is cured for.

This is the top category of Jamon Iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February). The pigs are raised outdoor and free eating all day long their acorns. Cured for 4 years . 

 We usually have this item available for SAME DAY delivery. However, it may not be available for same day pickup at our stores or for walk-ins.

IS IT THAT GOOD?

The majority of culinary experts agree in citing Ibérico Ham as Spain’s most exquisite delicacy it has to offer the world. From this same Ham, one can identify up to seven different flavors depending on the zone where it’s cut. A multitude of hues, aromas and scents all describe this gastronomical jewel. 

HAPPY PIGS

Did you know one Pig can eat 16 lbs of Acorn in a SINGLE day? Now you do.

An oak tree can produce, on average, about 44 lbs of annual acorns, therefore to ensure sufficient food strict guidelines apply, and a minimum of 1 hectare per pig is required. The producers we work with offer two hectares of free pasture per animal to guarantee that they are happy. 

 Read more about what makes Jamon Iberico the finest jam in the world.

BEST PRACTICES TO STORE AND KEEP YOUR JAMON

Keep It in a Cool, Dry Place: The ideal storage temperature is around 60-70°F (15-20°C) with low humidity. A pantry or a cool spot in the kitchen works well, as long as it’s away from direct sunlight and heat sources.

Use a Ham Stand: If you plan to serve it frequently, place it on a ham stand. Cover the exposed part of the meat with the first slice of fat or a cloth to keep it moist and protected.

Protect the Cut Surface: After cutting, cover the exposed meat with plastic wrap or a damp, breathable cloth to prevent drying out.

Ventilate Periodically: Iberico ham does well with some air circulation, so allow it to breathe by uncovering it briefly when not in use.

Consume Within Recommended Time: Once you start cutting, it’s best to finish the ham within 3-4 weeks for the freshest experience. If left uncut, it can last up to a year at the right temperature and humidity.