Ibérico Ham
What's Inside:
- Whole, Bone-In, Acorn-Fed Jamón Ibérico
- Stainless-Steel Carving Knife
- Knife Sharpener
- Support Rack / Holder
Ingredients:
Ibérico Pork Ham, Sea Salt, Less than 0.5% of seasoning (sugar, potassium nitrate, sodium nitrite, sodium erythorbate)
THE HIND LEG FORMULA
- Jamón comes from the hind leg and offers a larger cut of meat compared to paleta. It delivers a delicate yet profound flavor profile with a subtle sweetness and a rich, buttery texture that melts in the mouth.
- Ibérico pigs are a unique ancient breed of free-range animals that spend their early lives roaming "La Dehesa," while grazing on grubs, grasses and natural shrubs.
- La Dehesa, or the Spanish "Oak Savanna", is a protected ecosystem in which the pigs, oak trees, and soil coexist and prosper. Iberico can eat up to 40% of their weight in acorns during the Winter Season.
- Salt-Cured is the only way to cure paletas. They're preserved in salt and then aged in a temperature-controlled environment for 48 months.
- Single-Origin Traceability means you can trace every piece of paleta back to the farm and rancher.
WHAT ARE REAL CUSTOMERS SAYING
WHAT MAKES IBÉRICO PORK SO SPECIAL?
Those who have savored Ibérico all agree on one thing…
They couldn’t believe they were eating pork when they first tried it.
The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.
Customer Reviews
My go to drink pairing snack - A plate of vinegar chips, mussels escabeche, and topped with Campo Grandes jamon. Amazing!
I used this Jamon as the “ham” with some soft scrambled eggs, mushrooms, volcanic salt, and a fried dough fritter. And wow the combination of flavors was amazing!
Our new Amuse bouche at Rosalynn this sprint featured Campo Grande's show stopping Iberico Shoulder Ham that we thinly sliced, torched and placed on top of confit garlic, truffled burrata, castelevetrano olives marinated in green szechuan peppercorn and star anise, and rosemary focaccia that’s been toasted with get graza and fresh rosemary from our garden. It was incredible!
spectacular goodness. simple the best in the world. Umami eye rolling with every bite.
there is no second to a Spanish Iberico ham. the shoulder holds the richest deepest flavor.
Bravo
Hands down the best ham I have ever tried!
