Reserve Your Live Pig Today, or Join the List and Get First Access to Ready-to-Cook Meat, Raw Legs to Cure, or Cured Ibérico Products
We are excited that you’re interested in California Ibérico!
As all jamón enthusiasts know, a quality product takes time to craft properly. We don’t cut corners and we adhere to strict Spanish standards, including a minimum of 60 days in the authentic acorn-rich montanera on our ranch.
Our first products (all are “black” or “red” label equivalents, 100% Ibérico animals) will be available as follows:
Packaged, butchered cuts (secreto, solomillo, presa, etc.): March/April, 2027
A limited # of raw paletas/jamones for home-curing: March/April, 2027
Embutidos (chorizo, salchichón, sobrasada, etc.): June, 2027
Cured whole paletas - Late Fall, 2028
Cured whole jamones - Early 2029 into 2030
Pricing is not yet set, but we will post it when available.
Please contact us to share your interest and get onto our list.
Exclusive Campo Reserva Program: Choose Your Piglet Today!
For Ibérico enthusiasts who want to know their food and their farmer, our Campo Reserva program is the perfect opportunity to choose your live pig and monitor its growth while we lovingly raise it on our farm prior to processing.
Guests will visit our farm and enjoy 2 days in our well-appointed guest cabin, taking advantage of our trails and local scenery. We’ll escort you to our foraging zone and pig pens where you’ll get to meet available piglets (and the rest of our crew!) to select the pig that you’d like us to raise for your future personal home consumption.
Once you’ve chosen your piglet, we will send you ongoing updates and help you coordinate the details of a humane processing and butchering process. This is a great way to ensure that the food your family consumes is raised with love and care.