Christmas 🎁
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100% Ibérico Ham
100% Ibérico Ham
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100% Ibérico Paleta
100% Ibérico Paleta
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100% Ibérico Lomo
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100% Ibérico Chorizo
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100% Ibérico Salchichón
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100% Ibérico Panceta
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Beher USA
BBQ Combo: 100% Ibérico Secreto, 100% Ibérico Coppa, 100% Ibérico Panceta & 100% Ibérico Ham: A Feast with the Finest Cuts of Spain.
$175.00
Unit price per
BBQ Combo: 100% Ibérico Secreto, 100% Ibérico Coppa, 100% Ibérico Panceta & 100% Ibérico Ham: A Feast with the Finest Cuts of Spain.
$175.00
Unit price perSecreto Ibérico: 1 x – A hidden gem of the Ibérico pig — marbled, juicy, and bursting with umami. Best seared hot and served pink inside.
Coppa Ibérica: 1 x – Delicate marbling and rich flavor define this collar cut. Cured slow, sliced thin — it melts on your tongue with a peppery depth.
Panceta Ibérica: 1 x- Fat-laced and dry-aged for weeks. A bold, silky bite with layers of smoky aroma and natural sweetness.
Sliced Ibérico Ham: 1 x (3 oz) – Cured for 4 Years at 3,300 Feet in the Spanish Mountains: For a Depth of Flavor You Can Taste in Every Bite. Deep aroma, complex flavor, and a melt-in-your-mouth finish that lingers.
Estimated delivery between December 17 and December 19.
100% Ibérico Breed, no Crossbreeds: Taste the true intensity of pure 100% Ibérico . The best marbling, richer aroma, juicy texture… an experience you won’t find in any other iberico.
A Family Recipe perfected for Over 100 Years, Crafted to Delight Your Every Sense: Each leg is carefully cured and hand-rubbed with a unique blend of natural sea salt and time-honored tradition.
Free-Range Pigs, Fed on Acorns: Quality starts at the source. We raise and cure every animal ourselves, ensuring full traceability and a product crafted with care — no surprises, just excellence.
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Because a real barbecue deserves more than just any meat.
Most “Ibérico” meat sold in the U.S. is a blend. Ours isn’t.BEHER is 100% pure Ibérico, from black pigs raised free-range and fed on acorns in Spain. Cured naturally in the mountain air of Guijuelo, just like we’ve done for four generations. The result? A rich, deep, unforgettable flavor — the kind served at Spanish weddings and Michelin-starred restaurants. Bring that experience to your next barbecue.
With BEHER.
A Family Recipe Refined for Over 100 Years, Crafted to Delight Your Every Sense
In a small village Spain, our ancestors developed a unique way of curing Ibérico products — not with machines, but with intuition, experience, and respect for the meat.
They discovered that when the process is natural, the flavor speaks for itself.
Each ham is hand-rubbed with sea salt, measured by hand just as our great-grandparents did.
Then, time and cold mountain air do the rest—gently transforming the meat into something extraordinary.
The result?
A silky texture that melts in your mouth.
An explosion of deep, nutty, and savory flavors that linger long after the first bite.
A perfect balance of saltiness, sweetness, and the rich intensity that only true Ibérico can offer.
This isn't just another ibérico product.
It's flavor perfected by time, tradition, and nature.
Free-Range Ibérico Pigs, Acorn-Fed: The Secret Behind Our Pure, Authentic Flavor
At BEHER, we don’t buy pigs. We raise them.
And not just anywhere — but on over 4942 acres of our own dehesa, where our animals roam free, feeding on acorns and natural pasture.
It all starts with excellence at the source:
We care for more than 3,000 purebred 100% Ibérico pigs, carefully selected for their genetics to ensure consistency in lineage, quality, and the rich marbling that gives our Ibérico ham its unforgettable, melt-in-your-mouth texture.
We oversee every step of the process — from breeding and feeding to curing and slicing.
No middlemen. No shortcuts.
This isn’t just a method. It’s a philosophy.
A way of honoring jamón as a living product that deserves time, care, and tradition.
Because when you taste BEHER, you’re tasting a legacy of a family with almost a century of tradition.
And it all begins here:
With the finest Ibérico pigs, raised in freedom… by us.
Cured for 4 Years at 3,300 Feet in the Spanish Mountains: For a Depth of Flavor You Can Taste in Every Bite.
At over 3,300 feet above sea level, Guijuelo has something you can’t manufacture: clean, dry, cold air. Winter after winter, summer after summer, that climate does what no industrial fridge ever could.
While others rush the process with machines, we let our ham mature slowly — the way it’s always been done.
No shortcuts. No tricks. Just time, tradition, and deep respect for the craft.
That’s where the fat melts in just right, the flavor intensifies.
The World’s Most Awarded Ham
We believe it’s also recognized by the work behind it — the consistency, the high standards, and an almost obsessive commitment to doing things right.
At the IFFA Fair in Frankfurt —the most prestigious international meat industry event— we’ve been honored 164 times, with Gold, Silver, and Bronze awards. In 2025, once again, BEHER was recognized as the most awarded Spanish company, reaffirming what has defined us for decades.
And that’s just part of the story.
We’ve also been named Best Acorn-Fed Ham in Castile and León on three occasions.
We’ve received the National “Salón del Jamón” Award, the Gold Medal at the SUFFA Fair in Stuttgart, and El Mundo’s La Posada Award for the best business project in Salamanca.
Even our packaging has received accolades — the LiderPack Award for design excellence.
Is that the most important thing? Not really.
What truly matters is what lies behind it:
A team that has spent years working so that when someone tastes a BEHER product, there’s only one possible reaction:
“This is on another level.”
Where Are the Reviews?
Great question. Since we’ve just introduced our Ibérico chorizo to the U.S., local reviews are still on their way.
But behind every slice is a century-old recipe, 164 international awards, and generations of expertise.