After a minimum salting period, Montellano Iberian Ham is placed in natural drying rooms where the curing process begins and the fats gradually melt as the outside temperature increases, finishing off its curing in the cellars. It has the characteristics of careful and slow maturation.
It is our most awarded product, with 3 Great Taste stars in 2018 and 2023, and 3 stars from the International Taste Institute (ITQI) in 2017, 2021 and 2024.Its main characteristic, always highlighted by our customers and the judges of the aforementioned awards, is its fantastic balance between its low salt level, which preserves it, and the sweet touches from the acorns.
Gluten and lactose free.
Ibéricos Montellano continues to shine with prestigious awards. Awards for the commitment, quality and excellence of a family business that has been dedicated for four generations to the artisanal production of Iberian hams and sausages following the traditional methods inherited from its ancestors.
Its location in the province of Salamanca, with ideal climate conditions for curing its Iberian hams and sausages, guarantees the extreme quality of all its products.
This commitment has been rewarded with the numerous awards obtained, including the 3 Great Taste stars for its acorn-fed ham in 2018 and 2023, and 3 stars from the International Taste Institute (ITQI) in 2017, 2021 and 2024; the 3 Great Taste stars for acorn-fed chorizo ??in 2019; and the 2 Great Taste stars for the Iberian ham from field-fed pigs (2023), Iberian acorn-fed loin (2021), Iberian loin from field-fed pigs (2022) or Coppa Ibérica (2021).