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Ibérico Tender Smoked Baked Ham

Ibérico Tender Smoked Baked Ham

Hickory Smoked, 4.5 lbs - Made by Peregrino - 'Exquisitely juicy...' NY Times

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  • Imported Ibérico pork
  • Hickory smoked, fully cooked
  • Juicy, marbled, delicious flavor
  • In the tradition of Galician lacón
  • A La Tienda exclusive!
  • Size - About 4.5 lbs

What if you took fresh Ibérico pork imported from Spain and slow smoked it with hickory wood? We decided to find out, and ended up with an incredibly flavorful, juicy ham unlike any other. In partnership with Edwards, a Virginia smokehouse, we created a ham that you can bake and serve as a spectacular centerpiece for your next celebration.

We followed the tradition of 'lacón ahumada', a traditional cooked ham from Galicia. There they salt and smoke their ham before cooking it. Then it is served steaming hot with a loaf of crusty Galician bread, or diced and added to the traditional caldos (stews) of the region.

Our version is a lot like a deluxe version of fine delicatessen ham, with luxurious marbling and a mouth watering smokiness. Cured by Edwards smokehouse in Surry, Virginia, using a generations old family recipe of sugar and spices, it is smoked over smoldering hickory wood and slow cooked for a deliciously tender, slightly sweet ham. Our Ibérico cooked ham is mildly salty, and much less salty than a traditional Virginia ham. Leftovers make for amazing sandwiches - try it with our bread from Galicia for best results.

Ibérico pork comes from special black pigs only found in Spain. The pork is deep red with beautiful marbling - it is the world's most coveted and costly ham and pork, and you will taste why with every bite!


Note: Ham must be cooked before consumption. Do not slice and serve without cooking.

Storage: Refrigerate or freeze upon receipt. If ham is thawed and still cool, it is okay to refreeze.

Thawing: Thaw pork in original package in the refrigerator, on a platter to catch juices. Set on the lowest shelf away from other foods, to prevent cross contamination. Allow 3 to 5 hours per pound thawing time.

Preparation: Ham must be thawed before cooking.

Baking: Wrap in heavy foil. Cook in oven at 325 degrees F to internal temperature of 160 degrees F, or 18-20 minutes per pound. If desired, remove foil and layer of rind, and cover with thin coat of brown sugar, and return to oven long enough to melt the sugar.

Broiling: Slice to desired thickness and broil each side 10 minutes until nicely browned.

Shelf Life: 3 weeks refrigerated, 4 months frozen. Freeze any portion you do not expect to consume within a couple of days.

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