After decades of waiting the famed Iberico is finally here. This culinary masterpiece is matched only by the finest caviar, truffles, Foie Gras, and Kobe Beef. The rich flavors, the finely-marbled meat, the flavorful fat layers, and the hints of wild-game flavor make this a true delicacy. The rich flavors certainly are not for everyone, but for those who have the taste for the finer things in life, there truly is no comparison.

This Iberico Jamon is made from the rear-leg of the Pata Negra Iberian Hog who has lived a luxurious life feasting on grains in Salamanca Spain. This special breed of hog is genetically unique from any other, resulting in the perfect ham. The diet of grain results in extremely rich flavors, yet Iberico is slightly more mild than the Bellota variety, which have an extremely bold flavor from their free-range lifestyle and diet of acorns.

We recommend consuming this culinary masterpiece at room temperature, allowing the flavors to melt into your mouth. Remember, this is an item to be tasted, not just eaten.

Jamon may be served alongside cheese, fruit (melon is a fantastic pairing with jamon), or simply with ‘pan con tomate.’ ‘Pan con tomate’ is translated literally at ‘bread with tomato,’ but when done well is truly a great Tapa. Take some nice crusty French bread slices, toast them (or under the broiler or on the BBQ) until nice and crisp, (optionally then rub the surface with a garlic clove) then rub the surface of the bread with tomato, and then drizzle with olive oil. Serve the jamon on this ‘pan con tomate’ and you are in for a treat!