Imbued with centuries-old Spanish tradition, Jamón Ibérico is a culinary treasure. Draping delicately on a plate, the fully cured slices of premium pork boast deep, complex flavor and surprisingly mild salinity. Native to the Iberian Peninsula, the black-coated Ibérico pig is pasture-raised and then aged in the cool La Alberca mountain air for over two years under the watchful eye of Jamones Fermín’s ham-masters.
Transforming with time, the ham loses over 40% of its weight as much of the fat melts away, allowing its ruby-red flesh to be enriched in flavor and texture with white streaks of marbling. Now able to be savored at home, enjoy Jamón Ibérico with warm bread, fine red wine, or a cool glass of dry sherry. See Video tab for slicing instructions.
100% Iberico bone in Jamon, acorn feed ,Bellota, Pata Negra, black jamon mother/father.
