featured products

Bundles

BBQ Special Ibérico Pork

~~$266.96~~$199.99

A unique Jamón
in the world

As Montaraz’ official partner in the USA, we are committed to preserve the tradition, passion and love for the Spanish countryside that this great family has built throughout history.

For five generations they have transmitted the knowledge behind the breeding of Ibérico pigs and their Jamón traditional curing process, using only salt from the Mediterranean.

Meet Montaraz

Authentic Jamón
Ibérico from Spain,
an authentic
heritage.

Featured product

Jamón Ibérico 100% Bellota (Bone in)

$1,149.99

100% Natural
Raised free range and fed premium wheat, herbs, and grass
Gluten Free
Bone in
Weight approx.: 16-17 lbs

Product Origin: Extremadura, Spain (Paradise of the Pastures)

Curing: Natural Drying Sheds: 3.5-4 years

Exquisite and ‘Unique’ 100% Jamón Ibérico Pata Negra Acorn Fed produced in a traditional way from the aging in the pastures of Extremadura (raised in freedom) to the artisan and family elaboration of our master Ham holders. Fed with acorn during the Montanera and slowly cured in our natural drying sheds - A Work of Art

Since we started out more than 130 years ago, we have maintained the traditional production process, respecting century old salting and curing processes in natural drying sheds. Salt and patience have always been our only preservation secrets. The serenity of the process has been inherited from the past, an ancestral expertise that has been handed down from father to son for four generations of master ham markers. Time and experience come together to give our Montaraz Ibérico 100% Bellota UN1CO Pata Negra the flavor and aroma that makes it an exquisite and pleasant delicacy.

Pata Negra Bone in is pleasant and characteristic, full, pure and well defined. Has a nice, clean and balanced bouquet aroma with a soft and creamy texture; an experience that you won't forget.

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The magic of
the bellota

Within the selection of iberian free-grazing, there is one Jamón that outshines all others, and it comes from the pigs that eat bellota acorns, fruit of the holm and the cork oaks, Mediterranean trees that grow in pastures, the quintessential environment where Iberian pigs are bred.

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