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

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.

For storage and slicing instructions for whole hams, see this page.

Montaraz pork is certified Prop 12 compliant, which means the animals are raised with care, meeting or exceeding the animal welfare standards set by California Proposition 12.

NOTE: Hoof has been removed to conform to USDA standards.

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What is jamón?

Jamón is Spain’s prized slow-aged ham, known for its deep red color, firm texture, and rich flavor.

How should jamón be served?

Jamón should always be served at room temperature to enjoy its fullest flavor.

How do I store a whole bone-in jamón before slicing?

Keep it in the refrigerator in its original packaging for 2–3 months or until the best-by date.

What should I do before carving into a whole jamón?

A day or two before slicing, remove it from the packaging and let it sit uncut at room temperature on a ham holder or hang it using the rope provided.

Is mold on the exterior of the ham a concern?

Not at all—harmless white mold can appear on cured hams and may be removed with a cloth and olive oil.

What are the white crystals in jamón?

They are amino acids formed during the aging process—common in premium hams and cheeses—and are completely safe to eat.

How do I store my jamón after slicing?

Place it on a ham holder in a cool, dark place and store for 6 to 8 weeks. Cover the cut surface with reserved fat, wrap in plastic, and drape with a light breathable cloth.

Can I slice any section of the ham?

Only slice sections you plan to eat within a few days. Do not remove the fat or skin from unsliced parts—they protect the ham from drying out.

How do I store leftover chunks?

Chunks of ham can be tightly wrapped and kept in the refrigerator or freezer for longer-term storage.

How much sliced jamón does a whole ham yield?

A whole bone-in jamón yields approximately 10 pounds of sliced meat.

How are perishable items shipped?

We ship refrigerated items in a recyclable cooler or insulated package with frozen ice packs to arrive in top condition. 

How will my order be packed?

We pack products carefully to ensure they arrive in top condition. Cold items are packed with insulated packaging and ice packs to preserve freshness.