Cebo ibérico ham is a Spanish dry-cured ham from 50% Iberian breed pigs raised on a diet of cereals and legumes. The Iberian breed is known for its capacity to infiltrate fat into the muscle — the fine marbling visible in every slice. That marbling is what makes ibérico ham behave differently on a board: the fat softens at room temperature, coats the palate gently, and carries the aroma in a way that leaner cured hams do not. For a charcuterie spread where one element needs to carry the board, sliced ibérico ham is that element.
This pack’s round tray format is designed specifically for plating: open the tray, lift the slices, and arrange directly on the board. No folding, no tearing, no uneven portions.
Two ingredients. Nothing else
Iberian pork and Mediterranean sea salt. No nitrates. No nitrites. No gluten. No allergens. No hormones added. No GMOs. The curing process relies entirely on the quality of the raw material, the precision of the salt application, and the time spent in natural drying rooms — the same method Monte Nevado has applied since 1898. A clean label on an ibérico ham is not a given. Here it is the standard.
125 years of selection behind every tray
Since 1898, Monte Nevado has worked with the best Iberian pig farms in Spain. The selection process begins at origin: breed purity, growth rate, and fat composition are evaluated before a single pig enters the curing process. Each leg is then reviewed individually by the master curers — the caladores — who decide when a piece is ready. The result is a consistent product where every tray reflects the same standard: deep red meat, soft marbling, and the long, smooth finish that defines a well-cured ibérico ham.
