Jamon Cebo de Campo Iberico – MONTARAZ
One hundred and twenty-five years of producing a true masterpiece. Jamon Cebo de Campo Iberico Montaraz is the embodiment of Spanish charcuterie at its most authentic — an Iberico ham from the legendary dehesa pastures of Extremadura, produced exactly the way it has been produced for generations, by a family that has never compromised on what makes a great Spanish ham truly great.
The Cebo de Campo designation is significant. These are Iberico pigs that roam freely in the open countryside, feeding on a natural mixed diet that includes approximately 50% acorns during the montanera season — developing the marbled, oleic-rich fat throughout the muscle that gives Iberico ham its unmistakable melting texture and complex, deeply savory flavor. Then comes the curing — 36 months of patient aging in natural drying sheds, where sea salt and time are the only preservatives used. No nitrates, no nitrites, no antibiotics, no hormones. Just jamón, sea salt, and the pure Extremadura mountain air doing exactly what they have always done.
Each thin slice melts on the palate, revealing layered notes of nuts, cured pasture, and the deep, complex character of authentic Iberico that simply cannot be rushed or replicated. Conveniently sliced at 2.5oz for immediate enjoyment.
Inquiring about full legs? We offer the complete range of cured Iberico legs — bone-in and boneless — perfect for parties, hospitality clients, and special occasions. Call us or visit khayyan.com for more details.
Perfect for: Charcuterie boards, tapas spreads, gourmet sandwiches, melon and ham pairings, cheese boards, gifting, and any occasion that deserves authentic Spanish Iberico ham.
Cured: 36 months in natural drying sheds Pack Size: 2.5oz (56g) — sliced Origin: Product of Extremadura, Spain Brand: MONTARAZ — Est. 1899 | 125 years of tradition Features: 50% acorn-fed | No nitrates | No nitrites | No antibiotics | No hormones | Sea salt only
Sea salt. Time. Extremadura air. 125 years of true mastery.
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