Jamon Bellota Pata Negra Bone in

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.