Product details
At Ibéricos Montesano, located in the birthplace of the Iberian pig, we know a lot about selection, breeding, fattening and obtaining these gastronomic wonders, the result of many years of artisan work. All this experience is transferred to the care and breeding of the Iberian pig.
The free range ham is made from free range Iberian animals. Fed with the best selection of feed, cereals and legumes, which give the meat a unique flavour. The artisanal curing process gives it an exceptional flavour and nuances that are unique in its category.
Our master ham makers monitor each piece to ensure that each ham has its appropriate curing period. The curing of these hams is a slow and long process that takes around 4 years, depending on the weight of the piece, and is carried out in the natural drying rooms and cellars that Ibéricos Montesano has in Jerez de los Caballeros. Here, a job of opening and closing windows to the mountain air, pure tradition, will give character to that flavour and smell that only Ibéricos Montesano hams possess.
At the end, the tastings by the master ham maker will decide if they are ready and they will be cut traditionally by master cutters, to be presented in an easy-to-eat format. In the blink of an eye, you can enjoy the flavour of Extremadura in each slice. At Ibéricos Montesano, faithful to tradition, to a perfect genetic selection, water, mountain air and sensitivity, they work the miracle of these foods that are ambassadors of Spain and Extremadura throughout the world.
Ibéricos Montesano, Iberian cult!
