Jamón de Cebo de Campo Ibérico

Montaraz Jamón de Cebo de Campo Ibérico comes from 50% Ibérico pigs raised in the open countryside of southwestern Spain, where they graze on pasture with cereals added to their diet. The ham is naturally cured using only sea salt and time, developing a deep, savory flavor, fine marbling and a delicate texture that melts on the palate. Since 1890, the Martín family has spent five generations refining the art of curing Ibérico ham.