100% Iberico Acorn-Fed Bone-In Ham UN1CO by Montaraz

A ham (jamón) is the cured hind leg of the pig, and a shoulder (paleta) is the cured front leg. The shoulder is smaller and carries less meat than the ham.

Spanish law (Royal Decree 4/2014) sets minimum curing times of about 20 months for Ibérico hams under 7 kg (600 days) and about 24 months for hams of 7 kg or more (730 days). For shoulders, the minimum is about 12 months (365 days). In practice, many producers cure for longer, and the time varies by producer and piece, so check the details of each product. Some premium acorn-fed hams are cured for 36 months or more.

About 40–45% of the weight of a bone-in ham is edible meat. For a bone-in shoulder, it is about 30–35%.

This refers to the breed of the pig. Spanish law (Royal Decree 4/2014) classifies Ibérico ham by breed and diet, and each piece carries a colored seal that shows its category.

100% Ibérico: purebred Ibérico pigs.

50% Ibérico: pigs with at least 50% Ibérico breed.

You will find the seal of each piece in its product details.

This refers to the pig's diet.

Acorn-fed (bellota): pigs fattened in the dehesa (oak meadow) on acorns, grass and other natural resources.

Free-range (cebo de campo): pigs raised outdoors, fed on feed and on the grass and roots they find in the field.

Black and red seals mark acorn-fed hams. The green seal marks free-range hams.

The montanera is the fattening season in which Ibérico pigs roam freely in the dehesa (oak meadow) and feed on acorns and grass. Under Spanish law (Royal Decree 4/2014) it can start from October 1 and ends by March 15 at the latest. The acorns come from holm oaks, cork oaks and quejigo oaks. This is the stage the acorn-fed (bellota) category refers to.

You need a ham holder (jamonero) to keep the leg steady and a long, flexible ham-carving knife. See our ham knife set.

Secure the leg firmly in a ham holder and carve it with a long, flexible ham knife. Remove the yellow fat and keep the creamy white fat, which adds flavor, then cut thin, even slices that include both lean meat and fat. Let the ham rest for 15–20 minutes and serve it at room temperature, never straight from the refrigerator, in a single, slightly overlapping layer on a flat plate. For the full step-by-step, read our guide: How to Serve Jamón Ibérico Like a Pro.

Keep it in a cool, dry place, away from direct sunlight and heat sources.

An opened leg can last 1 to 3 months without losing quality if it is stored well. Keep it on a ham holder in a cool, dry, well-ventilated place at a steady 59–68 °F (15–20 °C) and 60–70% humidity, away from radiators, ovens and direct sunlight. Cover the cut surface with the fat you trimmed off, or with a clean cotton cloth. Avoid plastic wrap, which keeps the ham from breathing. Carve only what you plan to eat.

It is not the best place for a whole leg. Extreme cold changes the texture and flavor of the ham, and the humidity of a refrigerator can interfere with the cure.

Yes, once it has been cut, although it is not ideal. Freezing can take away part of the ham's juicy texture, its aroma and the silky quality of its fat. If you do freeze it, small cubes or trimmings for stews, and the bone for broth, work better than thin slices.

They are tyrosine crystals, an amino acid that forms naturally during long curing. They are harmless.

Yes. Surface mold is normal in traditional curing when it looks and smells right. It is white, grayish or light green, with a velvety texture, and the ham smells like traditionally cured ham, with no off odors.

To remove it, dampen a clean cloth or paper towel with a little vegetable oil (sunflower or olive oil) and rub it gently over the area until the mold is gone. If the ham is already open, you can also trim off a thin layer of meat, about a finger's thickness. The ham can then be eaten as usual.

If the mold is very dark or smells unpleasant, it is not normal surface mold.

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