Jamon Iberico, Montaraz

For four generations, the Montaraz family has raised and cured Jamon Iberico from pure-bred Iberico pigs in Salamanca, Spain. This exceptional product is cured with only sea salt – no nitrates or nitrites – for more than 36 months, resulting in its deep red color, supple texture, and intense flavors.

Editorial

For four generations, the Montaraz family has upheld a tradition of excellence in the production of Jamon Iberico, made from purebred Iberico pigs in the heart of Salamanca, Spain. This exceptional product is a testament to the family’s commitment to preserving the rich cultural heritage and culinary legacy of the region.

Raised with care and attention to detail, the Iberico pigs roam freely in the expansive oak forests of Salamanca. By respecting the natural rhythms of the land and minimizing their environmental footprint, the Montaraz family ensures the long-term sustainability of their traditional farming methods, preserving the legacy of Jamon Iberico for future generations to enjoy.

Montaraz Jamon Iberico is renowned for its distinct characteristics, which set it apart as a premium delicacy in the world of cured meats. Cured for more than 36 months using only sea salt – without the addition of nitrates or nitrites – this exceptional ham boasts a deep red color, supple texture, and intense flavors that captivate the senses. Each slice reveals the marbling and intricacies of the meat, showcasing the skillful craftsmanship and dedication that goes into its production.

Whether enjoyed on its own as a savory indulgence or incorporated into a variety of culinary creations, Montaraz Jamon Iberico adds depth and complexity to any dish. From elegant charcuterie boards and tapas platters to gourmet sandwiches and savory pastries, this stellar product lends a touch of luxury and sophistication to every meal.