Jamon Iberico is one of Spain's treasures. The thin slices of dark red ham have a deep, complex flavour and surprisingly mild saltiness. Once only available in Spain's finest restaurants, you can now enjoy this incredible ham in your home.
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, and eventually lose over 40% of their weight as much of the fat melts away.
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. Cured for 36 months by the masters at Ibericos Montanegra, the resulting jamon is dark ruby red, with streaks of white fat adding flavour and texture to the slices.
Hams are generally classified by the amount of acorns eaten before slaughter. The official classification allowed is distinguished mainly between Iberico de Bellota which are pigs purely fed on acorns or Iberico de Cebo which are pigs fed on a minor proportion of acorns and a combination of compound feeds approved by the corresponding Denomination of Origin.
Mount your Jamon Iberico in a ham holder and cut delicate thin slices, about the size of a credit card. Serve them on warm plates to allow the flavours to emerge, along with some good bread and a glass of fine Spanish red wine or a cool glass of dry sherry.
Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use, where it will only get better with time.
At Basco each ham we send is accompanied by care and handling instructions as well as ham carving tips. A Ham Holder Stand
and Ham Carving Knife
are necessary accessories in order to carve Spanish ham properly.
Store your ham in a cool, dry place. No cooking required. Average weight 7-8Kg.
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 cattle, 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.