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Ibérico Duo - Sliced Jamón Ibérico & Jamón Ibérico de Bellota

Ibérico Duo - Sliced Jamón Ibérico & Jamón Ibérico de Bellota

Compare Both Types of the World's Finest Ham!

$59.95jm-44
 
  • Jamón Ibérico ham + acorn-fed Ibérico de Bellota
  • Try the world's finest hams!
  • Great side by side comparison
  • Perfect 'tapa' - serve at room temperature
  • Size - 3 oz + 3 oz

Jamón Ibérico is the world's best dry-cured ham. Like Kobe beef or Beluga caviar, the flavor and quality are a result of centuries of tradition, handed down to create the finest example of its kind. These intensely flavored hams are cured for over two years in the mountains of Spain, transforming the pork into a concert of flavors achieved by no other ham.

Jamón Ibérico comes from the native black Ibérico pigs, found only in Spain. Its dark red meat and rich, complex flavor are best enjoyed at room temperature with a fine wine and not much else.

Jamón Ibérico de Bellota takes the quality to an even higher level. These lucky Ibérico pigs live a free-range life, feasting on acorns (bellota) that fall from the oak trees of their extensive pastureland. These acorns add an incredibly complex nutty flavor.

Each week we slice our Ibérico hams to ensure the thinnest, most delectable slices. You will be able to see the difference between the sliced Ibérico and its big brother the 'Bellota’ by the fact that the Bellota ham's mono-unsaturated fat glistens on each slice of ham.

Jamón Ibérico de Bellota comes from Ibérico pigs that range freely across southwestern Spain, consuming huge amounts of acorns ('bellotas' in Spanish). This wonderful combination of diet and exercise, along with expert dry-curing, creates what many connoisseurs call the finest (and healthiest) ham in the world.

Both types of Ibérico ham are carefully cured for two to four years in the mountains of Spain.

Customer Reviews

Average rating from 22 reviews Write a review
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    "I had a great experience with this product sent down to Florida to meet me on a trip. The surprise was the regular Iberico which tasted better than other orders of the same type I have tried. I highly recommend this for a special occasion, or two."

    May 2018

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    "Delicious!"

    January 2018

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    "Wonderful"

    December 2016

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    "A must to serve on special occasion."

    December 2016

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    "Delicious! Reminded me of being in Barcelona. "

    December 2016

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    "amazing the best you can have"

    March 2016

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    "Not my first time having this product; it was outstanding and that opinion was shared by all who tasted it!"

    January 2016

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    "Presentation and quality of ingredients were outstanding! Great service and the nutritional facts label a must have for my lifestyle practices. Will order more often! "

    December 2015

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    "El iberico, demasiado graso."

    September 2015

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    "great"

    April 2015

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    "The Ibérico Duo was amazing! Our family had a tasting to compare the two different Jamóns. They were both so tasty. Jamón Ibérico de Bellota was the favorite although I would buy both they were that good!"

    December 2014

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    "Perfect flavors of Spain "

    December 2014

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    "Excellent product!"

    July 2014

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    "These hams are both excellent. But the Bellota is, well, nothing short of other-worldly. It's hard to describe just how good they are..."

    July 2014

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    "an explosion of very many flavors, great"

    March 2013

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    "This was a gift and they were very pleased."

    January 2013

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    "Great product but i just dont find Iberico to be worth the crazy price. "

    January 2013

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    "Great flavor. Worth the price"

    January 2012

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    "Really really wonderful. It would be nice if you could order half a boneless ham."

    November 2011

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    "We sampled these in restaurants and the market in Barcelona and if I closed my eye's - I was back there again! Truly wonderful!"

    July 2011

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    "I think the plastic wrapping changes the taste, would much prefer a dryer product."

    April 2011

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    "Veeery good. Not quite as good as what we had in our two trips to Spain,...but as good as it gets on American soil.."

    February 2009

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