Jamón Ibérico Center Piece by Peregrino$159.95
- Ready to slice and serve
- Aged for more than 2 years
- Ideal amount when entire ham is too much
- Fresh cut weekly at La Tienda
- USDA approved
- Size - Approx. 1.5 lbs/24 oz
The center piece of the Jamón Ibérico is one of the most flavorful portions from the famed Spanish ham. This piece is the happy medium between a whole ham and a packages of slices. Jamón Ibérico is best sliced thinly by hand or with an electric slicer and eaten at room temperature. You may also use pieces to add traditional Spanish flavor to dishes such as paella, cocidos, stews and more.
Jamón Ibérico is a treasure of Spanish cuisine, made from the unique breed of Spanish black Ibérico pigs only found in Spain. Jamón Ibérico differs from the famed Jamón Ibérico de Bellota only in that its diet is not entirely comprised of acorns. Deep red in color and marbled with flavorful fat, this pork is cured for over two years, transforming into an exquisitely flavorful piece of cured ham.
For our Peregrino brand, we have selected the finest Ibérico hams available for export to the U.S. We de-bone and cut our hams weekly at our facilities to ensure that you receive the freshest product possible.
The Jamón Ibérico center piece is fully cured and ready to eat. No cooking is necessary. We recommend serving it at room temperature to bring out its full flavor. Keep refrigerated. Use within a week of opening.
Cebo de Campo Ibérico pork, sea salt.
Serving size 1 oz (28g). Servings per container 24. Calories 80. Total fat 5g (6%), Saturated fat 2g (10%), Trans fat 0g (0%). Cholesterol 25mg (8%), Sodium 440mg (19%), Total carbohydrate 0g (0%), Dietary fiber 0g (0%), Sugars 0g, Protein 10g. Vitamin D 0%, Calcium 0%, Iron 2%, Potassium 4%. *Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
You May Also Need
May We Suggest
"Best hamon I have ever taste, melow, yet robust, just the right amount of salt, and mild nut taste and smell. Just wonderful worth every cent."
Roger - Chicago , IL June 2021
"Wonderful ! I think I have to try a whole bone in or boneless Jamon IBerico ham I need help with my next purchase . Please respond ,"
Joey - Bellevue, NE May 2021
"Beautiful craftsmanship. "
James - Wallkill, NY February 2021
"Brought me back to when I was living in Madrid! The best part of any meat and cheese plate "
Adriana - Austin, TX January 2021
Jack - New York, NY December 2020
"Great slab of meat, just a tiny bit too much fat "
James - West Bloomfield , MI November 2020
"Perfection for the Holidays. Delicious."
- Emory, VA November 2020
"your jamon was to dry."
Carlo - Alameda, CA September 2020
"Very tasty and almost worth it at $100/lb. After cutting very thinly, leave in the fridge overnight to remove any moisture left"
Alex - Jersey City, NJ November 2018
"So nutty and salty, absolutely divine, especially with the trim of fat."
Joseph - Pottstown, PA November 2018
"I would not buy this product again, there was too much waste, the ratio of usable ham was pretty low. You would be better off buying the sliced ham, even though the price is higher."
Tex58 - San Antonio, TX September 2017
"Super thank you "
Pilar - Miami Beach, FL September 2017
"Great slab of iberico. Delicious, best to cut with a very thin ham knife."
scamhi - Brooklyn, NY February 2017
Michael - Naples, FL February 2017
"Pleased with the purchase."
Jimmy - MARIETTA, OK March 2016
"We felt like we were in Spain. A beautiful, flavorful reminder of our visit"
Lynn - BELLEVUE, WA October 2015
"best jamon in the world"
mathias - fremont, CA July 2015
John - Madison, NJ May 2014