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The combinations of healthy fatty acids found in the Mangalitsa are why its fat would 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 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.