40-52 Month Jamon 100% Iberico Bellota, Boneless, +/-4kg

Indulge in the Spanish Delicacy: Boneless Jamon!

This stunning boneless ham is made from pure breed Iberico pedigree pigs, who are raised in Spain on a diet of acorns. It is cured in natural cellars for a minimum of 40 months during which this Spanish ham becomes distinctly flavourful with a juicy texture. The whole boneless ham can be sliced at your leisure, whenever you need a delicious serving of the finest Iberico ham.  

Iberico Boneless Jamon Cooking Suggestions

While Jamon Iberico is typically enjoyed raw, you can incorporate it into cooked dishes sparingly to add its unique flavour:

• Pasta: Toss thinly sliced Jaman Iberico with pasta, olive oil, garlic and Parmesan cheese for a simple yet flavourful dish.
• Eggs: Add diced Jamon Iberico to scrambled eggs, omelettes or frittatas for a savoury breakfast or brunch option.
• Tapas: Incorporate into Spanish-style tapas such as croquetas, tortillas espanolas or stuffed peppers for added depth of flavour.
• Stuffed Meats: Use thin slices of Jaman Iberico to stuff chicken breasts or pork loin before roasting for a decadent main course.

Iberico Boneless Jamon Serving Suggestions

Cooking a high-quality Jamón Ibérico de Bellota doesn't typically involve cooking it in the traditional sense, as it's often enjoyed thinly sliced and served as is due to its rich flavour and tender texture. However, here are some serving suggestions and ways to enjoy it:

• Sliced Thinly: Use a sharp knife to slice the Jamon Iberico thinly. It's often served as part of a charcuterie board or on its own as a gourmet appetiser.
• Accompaniments: Serve with traditional accompaniments such as crusty bread, olives, Marcona almonds and a drizzle of extra virgin olive oil.
• Cheese Pairings: Pair with Spanish cheeses like Manchego or Mahon for a delightful flavour combination.
• Wine Pairings: Enjoy with a glass of Spanish red wine such as Rioja or Ribera del Duero to complement its rich flavour.
• Melon: Serve alongside slices of ripe melon (such as cantaloupe) for a classic Spanish pairing that balances the saltiness of the ham with the sweetness of the fruit.
• Salads: Add slices of Jamon Iberico to salads for a gourmet touch. It pairs particularly well with bitter greens like arugula or frisee.