Cebo (Grain-Fed) Selection

Cebo (Grain-Fed) Selection

Ibérico Cebo (Grain-Fed) Ham

CURING TIME: Minimum 24 months

The King of the Ibérico products. The Ibérico Cebo Ham of Julián Martín is, because of the careful selection of the best breeds of Ibérico, its feeding based exclusively on natural products and all the care and expertise put into its production, a truly unique product that will leave an unforgettable impression on your palate.

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Cebo (Grain-Fed) Selection

Ibérico Cebo (Grain-Fed) Shoulder

CURING TIME: Minimum 12 months

The Ibérico Shoulder Ham, because of its smaller size than Ibérico Ham, offers very similar but not identical organoleptic characteristics than its bigger counterpart. Its flavors are more intense so has many passionate, but because curing time is significantly lower, offers a lesser variety of flavors and aromas.

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Cebo (Grain-Fed) Selection

Ibérico Cebo (Grain-Fed) Loin

CURING TIME: Minimum 70 days

The Ibérico Cebo Loin is a classic among the most entrenched flavors of Spanish culture. Its extraordinary taste, with a smooth and well-defined texture, is the result of a family-kept recipe since 60 years ago. The marbled fat simply melts in your mouth, giving rise to a range of rich flavors and aromas.

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Cebo (Grain-Fed) Selection

Ibérico Cebo (Grain-Fed) Chorizo

CURING TIME: Minimum 3 months

Julián Martín Ibérico Chorizo is made of the best quality meats. Marinated with a combination of paprika and spices, stuffed into a natural casing and dry-cured in our cellars for a minimum of 3 months. Its unique aroma anticipates the intensity of its flavor, gorgeous and deliciously rich.

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Cebo (Grain-Fed) Selection

Ibérico Cebo (Grain-Fed) Salchichón

CURING TIME: Minimum 3 months

Ibérico Salchichón is made of the best quality meats. Cured for approximately 3 months and due to a subtle combination of garlic, pepper and natural spices, its perfect balance transmits smoothness and sophistication, turning the experience of tasting it into a pleasure.

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Bellota (Acorn-Fed) Selection

Bellota (Acorn-Fed) Selection

Ibérico Bellota (Acorn-Fed) Ham

CURING TIME: Minimum 36 months

The Bellota (Acorn-fed) Ibérico Ham is the flagship of Julián Martín’ delicacies. Its unique taste, full of nuances in which the acorn is the protagonist, along with the careful selection of the best breeds of Ibérico, and its slow and thoroughly controlled maturation by our Ham Master, make it an exquisite treat for the palate.

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Bellota (Acorn-Fed) Selection

Ibérico Bellota (Acorn-Fed) Shoulder

CURING TIME: Minimum 18 months

The Ibérico Bellota (Acorn-fed) Shoulder Ham, because of its smaller size than Ibérico Ham, offers very similar but not identical organoleptic characteristics than its bigger counterpart. Its flavors are more intense so has many passionate, but because curing time is significantly lower, offers a lesser variety of flavors and aromas, intensified over 24 months of maturation.

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Bellota (Acorn-Fed) Selection

Ibérico Bellota (Acorn-Fed) Loin

CURING TIME: Minimum 5 months

The Ibérico Bellota (Acorn-fed) Loin is a classic among the most entrenched flavors of Spanish culture. Its extraordinary taste, with a smooth and well-defined texture, is the result of a family-kept recipe since 60 years ago. The marbled fat simply melts in your mouth, giving rise to a range of rich flavors and aromas that brings to mind the dehesa meadowlands of where the acorns come from.

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Bellota (Acorn-Fed) Selection

Ibérico Bellota (Acorn-Fed) Chorizo

CURING TIME: Minimum 6 Months

Julián Martín Ibérico Bellota (Acorn-fed) Chorizo is made of the best quality meats, including those of the noblest parts. Marinated with a combination of paprika and spices, stuffed into a natural casing and dry-cured in our cellars for a minimum of 6 months. Its unique aroma anticipates the intensity of its flavor, gorgeous and deliciously rich in aromatic hues.

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Bellota (Acorn-Fed) Selection

Ibérico Bellota (Acorn-Fed) Salchichón

CURING TIME: Minimum 6 Months

Ibérico Bellota (Acorn-fed) Salchichón is made of the best quality meats. Cured for approximately 3 months and due to a subtle combination of garlic, pepper and natural spices, its perfect balance transmits smoothness and sophistication, turning the experience of tasting it into a pleasure.

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Bellota 100% Ibérico (Acorn-Fed) Selection

Bellota 100% Ibérico (Acorn-Fed) Selection

100% Ibérico Bellota (Acorn-Fed) Ham

CURING TIME: Minimum 38/42 months

In the 100% Ibérico Bellota (Acorn-fed) Ham we can recognize the characteristics that make this exquisite delicacy the jewel of Spanish cuisine. Its unique taste, full of nuances in which the acorn is the protagonist, along with the careful selection of the best breeds of Ibérico, and its slow and thoroughly controlled maturation by our Ham Master, make it an exquisite treat for the palate.

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Bellota 100% Ibérico (Acorn-Fed) Selection

100% Ibérico Bellota (Acorn-Fed) Shoulder

CURING TIME: Minimum 24 months

The 100% Ibérico Bellota (Acorn-fed) Shoulder Ham, because of its smaller size than Ibérico Ham, offers very similar but not identical organoleptic characteristics than its bigger counterpart. Its flavors are more intense so has many passionate, but because curing time is significantly lower, offers a lesser variety of flavors and aromas, intensified over 24 months of maturation.

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Special Reserve “Finca Valle Ferreiros”

Special Reserve “Finca Valle Ferreiros”

Special Reserve “Finca Valle Ferreiros”

The Finca Valle Ferreiros Special Reserve Ham is very similar to the Julián Martín Ibérico Bellota ham, elongated, with dark hoof and worn by the long walks. It comes from Alentejo pigs from our Finca Valle Ferreiros, farm located in the Portuguese Alentejo, where the pigs are breed in freedom for at least a year before entering Montanera.

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