Details

What is Montanegra Boneless Iberico Ham?

Our Montanegra Boneless Iberico Ham is a rich meat with deep, nutty flavours. Produced from Iberico pigs in Extremadura, this ham can only come from the Iberian breed which accumulate fat between the muscular fibres and this is one of the distinguishing features of iberico hams giving the ham its sweet, nutty succulence.
Each ham is cured in the mountain air for over three years, experiencing the changing temperatures of the seasons. Under the watchful eye of the ham masters at Montanegra, the hams cure in special curing rooms with open windows to allow the cool, mountain air to circulate, and eventually lose over 40% of their weight as much of the fat melts away.

What is Cebo Iberico Ham?

This is the type of Jamon Iberico most commonly served in Spain. It is made from the native cerdo iberico black pigs that are fed a diet of high-quality grain before finally spending a few weeks eating acorns. Cured for 36 months by the masters at Ibericos Montanegra, the resulting jamon is dark ruby red, with a marbling of white fat adding flavour and texture to the slices. Hams are generally classified by the amount of acorns eaten before slaughter.

How do I Prepare and Store my Boneless Cebo Ham?

Store your boneless ham in the refrigerator. 12 month shelf-life, once opened consume within 30 days. Boneless cebo is sliced in a different manner to bone-in ham and is best sliced on a mechanical slicer. You can also ask your butcher to cut the ham into pieces and vac pac them individually, that way you only use it as you need, keeping each piece fresh. No cooking required.

Average weight4-6Kg. Product includes Free Delivery.

Ingredients: Iberian pork ham, salt, dextrose, antioxidants E331iii E-301 and nitrile salt (E-252, E-250) Net Weight: 5-6kg Drained Weight: N/A Storage: Keep refrigerated, consume within 30 days of opening Best Before: See Label Allergens: N/A

Montanegra (Extremadura) Thanks to the knowledge gained during more than 70 years and several generations dedicated to this activity, Montanegra produces Ibérico products that are considered to be amongst the best nowadays in Spain. A family business located in the D.O. ‘Dehesa de Extremadura’ in the Southwest of Spain. Its geographical location is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of Black Iberian Pigs. About 75% of the production is Montanegra’s own pigs, leaving 25% to other Dehesas. Montanegra has an important level of ownership in the main abattoir of the province of Badajoz, therefore having larger control over this process. The drying rooms in Nogales have a capacity of 150,000 hams; the drying rooms in Higuera La Real have approximate capacity for 500,000 hams. The premises located in the South of Badajoz are ideal for the curing process due to the microclimate of the area. The quality of Montanegra’s hams has recently been recognised by winning a 3 star Great Taste Award in 2013 for their Jamón Ibérico de Bellota D.O. elevating their ham products to some of the best in the UK.