- Cured free-range Ibérico ham
- Partially acorn fed - the best Ibérico in the US
- Our premium house brand, Peregrino
- Aged for 3 years - 50% longer than most Ibéricos
- 100% pure Ibérico breed
- Size - About 16-17 lbs
Jamón Ibérico is a delicious, beautiful cured ham found only in Spain. Each marbled slice is a symphony of flavors, and so rich that you savor each bite.
We tasted hams from across Spain and chose this as our house Peregrino brand. Unlike most normal Ibérico hams, ours is made from free-range pork from the dehesa rangelands of southwestern Spain. The only difference between this and the exalted Jamón Ibérico de Bellota is that it was not fully finished on acorns.
The best way to enjoy Jamón Ibérico is sliced by hand from the whole piece. Our Peregrino Ibérico ham will make a beautiful centerpiece for any party, and can supply weeks of delectable jamón for your friends and family.
Jamón Ibérico comes from the special breed of black Ibérico pigs only found in Spain. Ibérico pork has a deep red color and a lot of flavorful fat, which allows it to be cured for three full years. This long curing time allows a concert of chemical changes to occur, transforming pork into an incredibly flavorful cured ham.
Our Peregrino Ibérico hams come from 100% Ibérico breed pigs that enjoyed a privileged life outdoors, but did not reach the required weight to be called "Bellota", and were fed extra grain. The result is the finest non-Bellota Ibérico in the US.
We've traveled Spain for nearly 40 years, exploring the countryside and discovering Spain's finest foods. Just about every bar and café across the country proudly displays their collection of cured Spanish hams, ready to be sliced by hand when you place an order. From this we learned to truly appreciate great jamón. We guarantee that you will love the flavor of this excellent Ibérico ham, chosen by our family to carry the Peregrino brand name.
Please view the video found on this page for instructions on how to properly carve a whole jamón. A ham holder is a necessary accessory in order to carve the ham properly. Store your ham in a cool, dry place.
Ibérico pork, salt, sucrose, sodium citrate, sodium nitrite, potassium nitrate and sodium ascorbate.
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Customer ReviewsAverage rating from 5 reviews Write a review
"Excellent flavor. The ham was incredible. Nutty and not too salty."
EVA MARTORELL GIL - Alexandria, VA - Sep 28, 2015
"We have had jamon in Spain several times over the years and your jamons are wonderful. We are now working on our third ham since last Father's Day. Each one has been better than the next. Our most recent ham just smells divine as you pass it in the kitchen and tastes even better. They stay good at room temperature much longer than suggested."
Regina Sloan - San Francisco, CA - Jun 11, 2015
"Very good ham. Could have been better but very satisfied. "
Erik Maus - Houston, TX - May 17, 2015
"As good or better than I remember, drew me back to the many tapa` bars on the costa del mar. "
Robert Roy - Huntsville - Mar 28, 2014
"This ham tastes better than the one from fermin"
Ingo Hamann - Chester, NJ - Apr 7, 2013