Ibérico ham is a Spanish dry-cured ham produced exclusively from Iberian breed pigs — an indigenous Spanish breed known for its black hooves, sloped hindquarters, and slow natural growth rate. Cebo ibérico refers to the feeding method: these pigs are raised on a carefully selected diet of cereals and legumes, which produces well-marbled meat with a smooth, richly flavored fat. The 50% designation indicates that the animals carry 50% Iberian genetics, a classification regulated by Spanish law that guarantees specific breed, origin, and quality standards.
What sets this ham apart from standard cebo ibérico is the curing process. Monte Nevado applies extraordinarily long curing times — a house standard maintained for over 125 years — that allow each piece to develop its full aromatic complexity before it is sliced and sealed.
Two ingredients. Nothing else
Iberian pork and Mediterranean sea salt. No allergens. No gluten. No GMOs. No additives. The vacuum-sealed format is designed to protect what the curing process built, keeping the fat’s texture and the ham’s aroma intact from the day of slicing to the moment of opening.
125 years of selection and slow curing
Since 1898, Monte Nevado has worked with the best Iberian pig farms in Spain, selecting animals at origin based on breed purity, growth rate, and fat composition. Each leg is reviewed and classified individually — not by batch. The master curers decide when a piece is ready. The result is a sliced ibérico ham where every tray reflects the same curing standard as the whole leg it came from.
The deep red color of the meat, the soft marbling, and the long, smooth finish in the mouth are direct results of that process: breed, diet, time, and control, in that order.
