• Jamón Ibérico bones - 16 oz (450g+)


    There are only 2 items left in stock.

    Cured for a minimum of 36 months; use these bones from jamón Ibérico for to make flavorful broth. 

    Typically includes the femur, tibia, and perone bones. Femur & tibia sawed in half to allow for marrow to escape for infusing broth. Pieces also have some remaining jamón, for added flavor. 

    • From the famed pata negra black pigs of the Iberian peninsula
    • Ibérico de cebo - raised on a diet of grains and foraged plants
    • At least 16 oz (450g+) Net Weight of jamón bones 
    • color may vary depending on the level of curation/maturation of each piece
    • Immediately vacuum-sealed upon slicing to prohibit oxidation. 
    • Shipped via expedited 2-Day USPS Priority Mail.