Each Montaraz product is sourced from the finest Iberian pigs raised in the pastures of Extremadura. The curing process for our hams and shoulders takes place in two different locations: Salamanca and Olivenza. As a result, we have two distinct ‘types’ of Montaraz. The milder climate of Salamanca yields delicately flavored hams and paletillas, while the higher temperatures in Extremadura produce a more robust final product. Regardless of the origin, both regions produce exceptional, 100% natural pieces, with only two ingredients enhancing the meat: salt and time. Our commitment to quality means absolutely no nitrites or allergens are used in the process.