Free Range Iberian, 50% Iberian Breed Whole bone-In Ham by Marcos Salamanca

Format: Bone-In
50% Ibérico Breed

These naturally raised pork hams are crafted from Iberian pigs fed with grains from our own mill and nourished by the open pastures where they roam freely. A lengthy curing period, combined with rigorous quality control, ensures an outstanding final product with exceptional character.

Tasting Notes
The ham displays glossy, translucent fat and richly marbled, deep cherry-red lean meat. Its aroma is intense, persistent, and perfectly cured. The fat is smooth and velvety, while the lean portion remains juicy and tender.

Minimum curing time: 30 months

Animal Welfare Excellence
Marcos Salamanca’s Ibérico pigs are pasture-raised on the only farms in Spain recognized for superior animal treatment. The brand proudly holds the Good Sow and Good Pig awards from Compassion in World Farming, honoring its commitment to ethical and humane livestock care.