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Straight from Salamanca, adjacent to Extremadura, Montaraz raises Iberian black pigs of varying purity for their jamón ibérico products. They are one of the best-known sources of this treasured ham in the whole world.
The complex flavors of any jamón ibérico invites special attention to wine pairings. In Spain, a dry sherry is their drink of choice, particularly a Manzanilla or Fino. Rioja Crianzas are also favorites from the regular red wine selection, as are Pinot Noirs and Chiantis. If you prefer white wine, you can definitely go with a dry Albariño or Riesling. And for the beer lovers, we encourage you to grab a glass of lager or ale to complement your ibérico.
Choose any of those, then have your ham all by itself—or with some toasted baguette, tomato spread, olive oils, and salt!
Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.