ITS NAME SAYS IT ALL...
UNICO (unique in Spanish) is the name of this exquisite Montaraz Jamón Ibérico de Bellota. Made from 100% pure breed iberico pigs in Salamanca, sea salt and patience have always been the only secrets of Montaraz in its more than 125 years of history. The serenity of the process is an inheritance from the past, an ancestral knowledge inherited from parents to children through four generations of ham masters.
Delicious, bright, juicy and aromatic, each slice of Montaraz Unico Jamón Ibérico de Bellota melts with a simple taste. Purple red with Mother-of-Pearl streaks, these fine slices bring the essence of the pastures from Salamanca.
Montaraz Unico Jamón Ibérico de Bellota Bone in (Back Leg)
Over 36 months
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125 YEARS OF PRODUCING A TRUE MASTERPIECE...
Jamón lbérico de Bellota Acorn Fed Montaraz from Salamanca, Spain. Since its inception from generations ago, Montaraz maintained the process of traditional production of the finest ham respecting century old salting and curing processes in natural drying sheds. Salt and patience have always been the only true preservation secret to create a Jamon that is all natural containing no nitrates, nitrites, antibiotics or hormones - just Jamón, sea salt and time in the Salamancan air.
The serenity of the process is an inheritance from the past, an ancestral knowledge passed on
from father to son through four generations of ham masters.
Khayyan brings a Jamón masterpiece that opens the door to Smooth, Complex and Aromatic sensorial experiences.
Jamón Ibérico de Bellota (Bellota Iberian Ham) is produced with Iberian pork , an animal that has been raised in the wild and fed with acorns from the pasture during its life, which enriches and brings exceptional characteristics to these hams. This animal unique diet does not only influence the flavor or texture of the hams, but their properties: the meat of an animal that has been fed with acorns has very healthy nutritional properties. Darkness, silence and sea salt are the only ingredients, there is no room for any other additive, because only salt understands the art of natural conservation.
An Iberian pig that lives in the “montanera” (Acorn grassland), can consume between six and ten kilos of acorns a day, and a kilo of grass. As a curiosity, Iberian pigs have the ability to peel the acorns, discarding the husk, which avoids the irritation of their intestines, consuming only the beneficial part of them.
JAMÓN IBÉRICO DE BELLOTA
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