Picture a beautiful Ibérico ham as the centerpiece of your next party or family get-together. You serve thin slices of this iconic jamón and share the story of this ancient breed of pig that can only be found in Spain. The aroma and flavor of true Jamón Ibérico are infused in memories of the gathering, a truly special event.

What makes our Peregrino Jamón Ibérico special is not only the noble Ibérico breed. Our Ibérico ham comes from free-range pigs that did not quite eat enough acorns to be categorized as the finest 'Bellota' category. This makes a huge difference because most Ibérico hams are intensively raised on grain. We believe this is the finest non-bellota ham in the U.S.

Slicing a whole bone-in ham by hand is the best way to enjoy the full flavor of a Jamón Ibérico. Fresh slices do not have a chance to dry out or oxidize as can happen with pre-packaged slices.

Ibérico pork is marbled with flavorful fat, allowing it it to cure for three full years. During this long curing time the ham loses nearly half its weight as the fat melts away and the pork is transformed into an incredibly flavorful cured ham.

Unwrap your Jamón Ibérico when it arrives and store it in a cool, dry place. A solid jamón holder is a must so that you can safely slice your ham. Your jamón will come with care and slicing instructions. Please view the video found on this page for instructions on how to properly carve a whole jamón.

For storage and slicing instructions for whole hams, see this page.

NOTE: Hoof has been removed to conform to USDA standards.