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The combinations of healthy fatty acids found in the Mangalitsa are why its fat melt at below body temperature, 32°C (89.6°F), and the reason for its unique creamy texture.
Meat loses fat moisture during the aging process. Because of its inherently heavy marbling, the Jamón of a Mangalitsa hog can age far longer than that of an average pig and still retain its fat moisture, allowing an intensely nutty, cheesy flavor to develop.
All the above factors contribute to a luxurious and unrivaled finished product.