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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
The World’s Most Awarded Ibérico — Ready to Eat
Open. Serve. Enjoy. No cooking. No prep.
Hand-sliced in the USA for peak freshness. FDA-approved. 100% acorn-fed Ibérico from Spain.
Ready to Eat — No Prep
Hand-Sliced in the USA
100% Acorn-Fed, Free-Range
Shop Ready-to-Eat
Love it or your money back.
The World’s Most Awarded Ibérico — Ready to Eat
Open. Serve. Enjoy. No cooking. No prep.
Awarded 164 times worldwide. Hand-sliced in the USA for peak freshness. FDA-approved. 100% acorn-fed Ibérico from Spain.
Ready to Eat — No Prep
Hand-Sliced in the USA
100% Acorn-Fed, Free-Range
Love it or your money back.
How to prepare it?
It is super easy to prepare it but you may have to wait a little bit more… 15 more minutes to fully enjoy 6 years of doing things the right way.
How to open an Ibérico ham in 3 steps
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Trim the rind and remove outer fat to expose the meat
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Start slicing thin cuts and enjoy the Ibérico flavor
Effortless Gourmet Moments
What Makes It Special?
A Family Recipe Refined for Over 100 Years, Crafted to Delight Your Every Sense
In a small village in Spain, our ancestors developed a unique way of curing Ibérico ham — 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 ham.
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,
Hand-Carved: The Way Jamón Was Meant to Be Served
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Precision That Preserves the Flavor
A master carver follows the natural grain of the meat, slicing each piece with exacting care and at just the right thickness. The result? More aroma. Greater depth. A silky, melt-in-your-mouth texture that machines simply can’t match.
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Served at the Perfect Temperature
Unlike machine-sliced ham, hand-cut jamón isn’t exposed to friction heat. This preserves the natural oils and delicate marbling — unlocking the full, authentic expression of its rich flavor.
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A Multi-Sensory Experience
From the glossy sheen of each slice to the way it folds on the plate, this is jamón that doesn’t just taste exceptional — it looks and feels extraordinary.
Every cut is a statement of craftsmanship. -
Each Cut Is a Statement of Craft
Our carvers aren’t just slicers — they’re artisans. With each precise cut, they reveal the full character of the ham, adapting to its unique shape, marbling, and texture to elevate every bite.
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.”
Science-Backed Support for Body & Performance
In 2025, Spain’s leading research center — the CSIC — studied the effects of 100% Ibérico ham on recovery and performance. Their conclusion? This naturally cured meat is more than a delicacy — it’s a functional food. Rich in complete protein, oleic acid (the same healthy fat found in olive oil), and natural antioxidants, it supports:
- High in Protein (up to 30g per 100g) — ideal for muscle repair.
- Oleic Acid — healthy fat for inflammation and joint recovery.
- Vitamin B12 & Iron — supports energy and oxygen transport.
- Antioxidants — natural support for cellular recovery.
Chef-Ready Recipes (No Cooking Required)
Not All “Ready-to-Eat” is Created Equal
Gourmet Subscription Box | Hand-Cut 100% Ibérico Ham (Jamón) – Aged 4 Years, The World’s Most Awarded
FAQs
Many products labeled as “Ibérico” are actually crossbreeds. Our ham comes from 100% purebred Ibérico pigs — no mixing. This means deeper flavor, better marbling, and a truly authentic gourmet experience.
Time is our secret ingredient. We cure every ham slowly and naturally in the clean mountain air at over 3,000 feet above sea level. No rush. Just patience, which enhances the flavor, texture, and digestibility.
We raise our own pigs and oversee every step — from breeding and feeding to curing and slicing. No middlemen. No shortcuts. Just tradition, full transparency, and quality you can taste.
In Guijuelo, Spain — a mountain town world-famous for its ideal curing climate. The cold, dry air of Guijuelo gives our ham its unmistakable character.
If whole, keep it in a cool, dry place. Once opened, cover with a clean cloth and consume within 3–6 weeks. If pre-sliced, store in the fridge and let it rest at room temperature for 10–15 minutes before serving.
Yes. The fat in 100% Ibérico ham is rich in oleic acid, the same heart-healthy fat found in olive oil. It’s naturally high in protein, low in sugar, and contains no preservatives or additives.
We offer professional carving kits with everything you need: a Spanish ham stand (jamonero), a long carving knife, and a honing steel — the same tools used by master carvers. You’ll find them available in our Accessories section or bundled with some of our whole ham packs.
Yes! We ship nationwide within the U.S. with secure, temperature-conscious packaging to ensure everything arrives in perfect condition. Standard and expedited options available at checkout.
During the final months of their lives, our pigs roam freely in oak forests and feed on acorns (bellotas). This diet gives the meat its rich, nutty flavor and its high content of healthy fats, similar to olive oil.