Fermin
Bone-In Ibérico Ham Shoulder Bellota - Pata Negra by Fermin
Our whole Bone-In Ibérico Ham Shoulder Bellota Pata Negra by Fermin is an exceptional product originates from the front leg of a free-range, 100% Iberian pigs, a cherished native breed from Spain renowned for its exceptional quality. During the Montanera season, spanning from October to February, these pigs undergo a remarkable transformation, doubling their weight as they feast on a diet rich in acorns and grass in the dehesa, resulting in the finest and most prestigious shoulder in the world.
Cured for a minimum of 26 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage site, this Spanish Bellota Ham Shoulder embodies the epitome of gourmet excellence.
A masterpiece of Spanish cured meats, rich in protein and omega-3 fatty acids.
What do I need for slicing?
Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham carving knife, and a bit of practice, that's it!
Ham Shoulder vs Ham
The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.
Origin: La Alberca (Salamanca), Spain
Size: It can vary considerably and the average size is about 4.5 kg/10 lb
100% Iberico acorn-fed pork shoulder, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
Store in a cool, dry place. Harmless white mold on the exterior may occur and it is completely safe to eat. It can be wiped off using a cloth and some olive oil.
