Jamón Ibérico is one of Spain's culinary treasures. The thin slices of ham have a deep, complex flavor, beautiful marbling and a surprisingly mild salt level. Once only available in Spain's finest restaurants, you can now enjoy this incredible ham in your home.

Each ham is aged in the cool mountain air for over two years in the beautiful village of La Alberca. Under the watchful eye of the ham masters at Jamones Fermín, the hams cure in special curing rooms, and eventually lose over 40% of their weight as much of the fat melts away.

This Jamón Ibérico is made from the pasture-raised cerdo ibérico black pigs that are fed a diet of grasses and high-quality grain (as opposed to acorns, or ‘bellota’). Cured for more than two years 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.

Fermín 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.

2011 SOFI Silver Award Finalist at the Fancy Food Show in New York.

For storage and slicing instructions for whole hams, see this page.

NOTE: Hoof has been removed to conform to USDA standards.

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