Jamón Ibérico is one of Spain's treasures. The thin slices of dark red ham have a deep, complex flavor and surprisingly mild saltiness. Once only available in Spain's finest restaurants, you can now enjoy this incredible ham in your home.
Each ham is cured in the mountain air for over two years, experiencing the changing temperatures of the seasons. Under the watchful eye of the ham masters at Jamones Fermin, the hams cure in special curing rooms with open windows, and eventually lose over 40% of their weight as much of the fat melts away.
This is the type of Jamón Ibérico most commonly served in Spain. It is made from the native cerdo ibérico black pigs that are fed a diet of high-quality grain (as opposed to acorns, or bellota). Cured for 36 months by the masters at Embutidos y Jamones Fermín, the resulting jamón is dark ruby red, with streaks of white fat adding flavor and texture to the slices.
Serve very thin slices on a warm plate to bring out the ham's complex flavor, along with some good bread and a glass of fine red wine or a cool glass of dry sherry.
Fermin was the first Ibérico ham to earn entry into the U.S. Situated in the picturesque mountain village of La Alberca in the province of Salamanca, the curing rooms enjoy the ideal climate for curing exquisite hams.
NOTE: Black hoof has been clipped to conform to USDA standards.