Jamón Iberian Cured Ham
What is Jamón?
Jamón is one of the most popular products from Spain and one of the best-known in the world. It is a cured meat rich in protein and with numerous nutritional properties. It is traditionally made, respecting the curing process that has been carried out for hundreds of years, which is the secret to its delicious flavor. At Ibérico Taste, we offer you the best Jamón Serrano and Jamón Ibérico from the finest producers in Spain.
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DESCRIPTION
The Sliced Ibérico Ham Shoulder Bellota by Cinco Jotas is an exquisite Spanish cured meat, crafted by Cinco Jotas, renowned for their mastery in producing the finest ham, this product embodies centuries of tradition and expertise.
Sourced from acorn-fed 100% Iberian pigs raised in the serene pastures of Spain, this Pata Negra epitomizes the essence of the Mediterranean diet, rich in flavor and meticulously cured to perfection in traditional curing cellars.
Paleta Ibérico de Bellota is Ibérico pork ham shoulder, which is smaller and have more marbling than Jamón, and with more intense flavor. Packed with protein and essential nutrients, including vitamins B1, B6, B12, and zinc, this premium ham leg has a succulent taste and tender texture, meticulously and thinly sliced to preserve its delicate flavor profile.
How to eat Jamón Ibérico 5J?
Serving it alongside a Spanish charcuterie board, crackers such as Picos Camperos or regañás, bread, and a drizzle of extra virgin olive oil. Ready to eat and perfect for any occasion, enjoy this exquisite ham with a glass of wine for a truly delightful tasting experience.
Origin
Product of Spain. Jabugo (Huelva), Spain
Size
42 g/1.5 oz
INGREDIENTS
Pure breed Iberico pork, sea salt, less than 5% seasoning (sugar, sodium citrate, potassium nitrate, sodium nitrite).
USE & CARE
Keep refrigerated. Remove from the refrigerator at least 30 minutes before consuming.
DESCRIPTION
Exquisite Sliced Ibérico Ham de Bellota by Montaraz. Meticulously crafted by master ham artisans from 100% Iberico pigs raised freely and fed with acorns during the Montanera season, these ham legs undergo a slow curing process in our natural drying sheds, turning this Spanish cured meat into a true work of art.
Montaraz is synonymous with tradition. With over 130 years of heritage, these Ibérico Hams are made strictly with traditional production methods, preserving the centuries-old salting and curing techniques in our natural drying sheds. Salt and patience remain their only secrets to preservation, these are the key of the exquisite flavor and aroma that define these Pata Negra hams.
Its taste is characterized by its full, pure, and well-defined profile. It boasts a clean, balanced bouquet with a soft, creamy texture—an unforgettable experience. It comes thinly sliced, making it an ideal addition to gourmet Spanish tapas.
How to eat Jamón Ibérico de Bellota Montaraz?
Create a charcuterie board featuring thinly sliced bellota ham, complemented by an assortment of Spanish crackers such as Picos Camperos or crusty bread, and a drizzle of extra virgin olive oil. The crispy texture of crackers and the softness of bread provide the perfect canvas to showcase the savory taste of the ham, while the richness of olive oil enhances its exquisite flavor profile.
Origin
Product of Spain. Extremadura region, Spain
Size
42.5 g/1.5 oz
INGREDIENTS
Ibérico de Bellota pork ham and sea salt.
USE & CARE
No refrigeration needed. Store in a dry, cool place. Refrigerate after opening.
DESCRIPTION
Likely the most well-known Iberian ham in the USA, as Fermin was the first Spanish cured meats company to export Iberian products to the USA almost 20 years ago.
Thinly sliced, this Sliced Ibérico Ham Bellota is a masterpiece of Spanish culinary tradition. Sourced from 100% Iberian pigs acorn-fed roaming freely in the dehesa, this premium Ibérico ham leg embodies the essence of quality and flavor.
Cured for 48 months to ensure the optimal flavor development and richness, this Pata Negra boasts a melt-in-your-mouth texture and a savory aroma that will delight your palate.
Experience the true essence of Spanish cured meats with every bite of this exquisite Bellota ham!
How to eat Ibérico Ham Bellota Fermin?
There can't be a Spanish charcuterie board without Jamon Iberico. But besides this, you can use it to prepare some delicious fried eggs with ham, one of the simplest yet most delicious recipes in the Spanish cuisine.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
100% Iberico Ham acorn-fed ham, salt.
USE & CARE
No refrigeration required, store in a cool and dry place. Keep refrigerated after opening.
DESCRIPTION
Crafted by Jamones Covap, it is one of the best Sliced Ibérico Ham Bellota. It comes from free-range Iberian Pigs fed with acorns. The result is a truly exceptional Spanish cured meat, a juicy meat with marbled fat and intense red and pinkish tones. It taste is a combination of sweet and savory notes that evoke acorns, honey, damp earth, and truffle, and result in an explosion of intense, persistent flavor that leaves you wanting more.
This Bellota Ham undergoes a meticulous curing process of at least 36 months, ensuring optimal flavor development and richness, and crafted using artisanal methods.
Not only is our Ibérico Bellota Ham delicious, but it's also rich in protein and omega-3 fatty acids, making it a nutritious choice for discerning palates.
How to eat Sliced Ibérico Covap?
We recommend combining it in one of the most typical dishes of Spanish gastronomy: tomato bread with ham. Place thin slices of Iberian ham on toast or tomato bread, and add a drizzle of extra virgin olive oil. The salty flavor of the ham complements the acidity of the tomato and the crispy texture of the bread perfectly.
Origin
Product of Spain. Los Pedroches (Córdoba), Spain
Size
57 g/2 oz
INGREDIENTS
Ibérico pork ham and Sea salt.
USE & CARE
Keep refrigerated, remove from the refrigerator at least 30 minutes before consuming.
DESCRIPTION
The pack for lovers of Sliced Ibérico Ham Bellota. It offers a delightful selection from four esteemed producers of premium Iberian cold cuts in Spain: Cinco Jotas, Fermin, Covap, and Montaraz.
Sourced from distinct PDO of Ibérico ham across Spain, including Jabugo (5J), Guijuelo (Fermin), Pedroches (Covap), and Dehesa de Extremadura (Montaraz), each slice embodies the essence of Iberico pork raised amidst the lush landscapes of the dehesa. These free-range Iberian pigs roam these picturesque environments, feasting on a diet rich in acorns, which imparts a distinct flavor to the meat.
Expertly cured by seasoned artisans, the thinly sliced Iberian ham showcases the unparalleled quality of Jamon Pata Negra, the most gourmet product of the Spanish cured meats.
Content
DESCRIPTION
Our Sliced Ham 50% Ibérico grain-fed by Monte Nevado is a culinary treasure celebrated for its exceptional flavor and quality. Sourced from the renowned Monte Nevado farm in Spain, this ham is crafted from 50% Ibérico pigs raised on a diet of high-quality grains, resulting in a distinctive taste that captivates the senses.
Indulge in the rich, savory flavor of this premium Iberian Cold Cut, characterized by its tender texture and delicate marbling. Each slice offers a symphony of flavors, reflecting the expertise and dedication of Monte Nevado's master artisans.
Our Monte Nevado 50% Ibérico Grain-Fed Iberian Ham is the perfect addition to any charcuterie board or culinary creation, lending an air of sophistication and indulgence to every dish. Whether enjoyed on its own or paired with your favorite wine or cheese, this ham is sure to elevate your dining experience.
Experience the tradition and excellence of Spanish gastronomy with Monte Nevado 50% Ibérico Grain-Fed Iberian Ham. With its exceptional quality and unparalleled taste, it's no wonder why this ham is cherished by food enthusiasts around the world. Unlock a world of flavor and satisfaction with every slice of Monte Nevado's finest.
Tasting Notes
Deep red, marbled cut. Smooth, low-melting-point fat. Very aromatic and long-lasting flavor with a melting and unctuous sensation in the mouth.
Origin
Product of Spain. Segovia, Spain
Size
85 g/3 oz
INGREDIENTS
Iberico de Cebo ham and salt.
USE & CARE
Perfect for your charcuterie board with Spanish crackers such as picos camperos or regañás, bread, and a drizzle of olive oil, perfectly complemented by a glass of wine. Ready to eat and bursting with flavor, savor each bite of this exquisite ham.
Keep refrigerated. Remove from the refrigerator at least 30 minutes before consuming.
DESCRIPTION
Our 50% Ibérico ham is an excellent alternative in terms of quality-price ratio, ideal for those who want a great-tasting Ibérico ham for daily consumption or to add to recipes featuring Ibérico ham.
This Jamon is sourced from the esteemed Fermin farm, and meticulously crafted from Ibérico pigs raised on a diet of high-quality grains, resulting in a flavor profile that is both rich and nuanced. It comes thinly sliced, making it easy to present on your tapas or Spanish charcuterie board.
What is 50% Ibérico Ham?
50% Ibérico ham is a type of ham that comes from pigs that are 50% Ibérico breed. This means that one of the pig's parents is 100% Ibérico, while the other parent is of another breed, usually a Duroc pig, which is crossed with the Ibérico pig to enhance certain characteristics of the ham, such as fat marbling and flavor.
How to eat Jamón 50% Ibérico?
Whether served as the centerpiece of a charcuterie board or enjoyed on its own, Fermin's 50% Ibérico Grain-Fed Iberian Ham is sure to impress even the most discerning palates. Pair it with your favorite wine or cheese like Manchego or Idiazábal for a complete gastronomic experience.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
50% Iberico pork ham, salt.
USE & CARE
Store in a cool, dry place. Refrigerate after opening.
DESCRIPTION
Serrano Ham, perhaps the most well-known Spanish cured meat in the world. Crafted with expertise and care by Fermin, this dry-cured ham undergoes an aging process of 18 months, resulting in rich flavors and unparalleled quality.
Thin-sliced, it makes it ideal for creating exquisite Spanish tapas or as a star ingredient on your charcuterie board. Each slice of this Serrano ham is infused with the delicate essence of sea salt, enhancing its savory profile and ensuring a truly authentic experience.
Serrano Ham vs Ibérico Ham
The main difference between Serrano ham and Ibérico ham lies in the breed of the pigs and their diet. Serrano comes from white pig breeds, such as Duroc or Large White, and is primarily cured with salt, which gives a more salty flavor. In contrast, Ibérico comes from Ibérico pig breeds, which are distinguished by their ability to infiltrate fat into the muscle and are often fed on acorns and grass in dehesas, giving them a more complex flavor and a softer texture. Additionally, the curing process for Ibérico ham is generally longer than that of Serrano, contributing to its superior taste and quality.
How to eat Serrano Ham?
For a delightful experience, pair your Serrano ham with a Spanish charcuterie board with other meats like Chorizo, Salchichón or Lomo (Pork Loin), Spanish crackers such as Picos Camperos or bread with extra virgin olive oil and fresh tomato.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
57 g/2 oz
INGREDIENTS
Pork ham, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
No refrigeration required, store in a dry and cool place. Keep refrigerated after opened.
DESCRIPTION
This Serrano Ham by Fermin has been meticulously deboned and crafted from carefully selected pork. Cured following the traditional curing process, the result is a Jamon Serrano with an intense flavor profile.
It can be sliced to be enjoyed as part of a charcuterie platter, but But the advantage of slicing it yourself is that you can make small ham cubes, which are used in many Spanish recipes.
How to slice this Boneless Jamon Serrano?
You can slice your boneless Serrano ham by hand using a ham carving knife or with an electric slicer.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about. 5 kg/11 lb
INGREDIENTS
Pork ham, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
Keep refrigerated. Take out to room temperature 30 minutes before slicing.
DESCRIPTION
Our Boneless Ibérico Ham Shoulder Bellota by Fermin is sourced from 100% Iberian pigs that roam freely in the Spanish countryside, feasting on a diet of sweet acorns.
Through a meticulous deboning process, this Spanish cured meat is a convenient way to enjoy the culinary experience of eating Jamón Ibérico. This succulent and tender Iberian ham shoulder is rich in proteins and omega-3 fatty acids, and pairs perfectly with crusty bread with extra virgin olive oil and or Manchego cheese on a toast with fresh tomato.
How to slice this Boneless Ibérico Ham Shoulder?
Slice your boneless Paleta Ibérico Acorn-fed by hand using a ham carving knife or with an electric slicer.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 1,8-2,25 kg/4-5 lb
INGREDIENTS
100% Iberico acorn-fed shoulder, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
Keep refrigerated.
DESCRIPTION
Savor the remarkable taste of the best Boneless Ibérico Ham Bellota without needing ham-cutting skills. This Jamon Iberico de Bellota Boneless by Fermin is sourced from the finest 100% Iberian pigs raised in the heart of Spain and nourished on a diet of acorns.
Skillfully hand-deboned for effortless enjoyment, each slice delivers an authentic gastronomic experience. With an exquisite flavor and tender texture, simply slice and enjoy as part of your gourmet experience.
We recommend making small ham cubes to add to your gazpacho or salmorejo. This will turn these traditional Spanish dishes into a true delight!
How to slice your Boneless Ibérico Ham Bellota?
You can slice your boneless Jamon Iberico de Bellota by hand using a ham carving knife or with an electric slicer.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 4 kg/9 lb
INGREDIENTS
The ingredients for the 100% Iberico acorn-fed ham are: salt, sugar, trisodium citrate, potassium nitrate, and sodium nitrite.
USE & CARE
Keep refrigerated.
DESCRIPTION
This Whole Bone-In Ibérico Ham Shoulder Bellota crafted by Cinco Jotas, the most internationally renowned Spanish cured meats producer.
This ham shoulder is an exceptional delicacy sourced from free-range 100% Iberian pigs in the dehesa, known for their acorn-fed diet. Thanks to the exercise these animals get from their freedom and the high-quality, carefully curated diet they receive, 5J obtains a supreme and completely healthy product with a high percentage of oleic acid and numerous veins of shiny, infiltrated fat with a persistent aroma.
This Paleta Ibérico has a rich, nutty flavors and a melt-in-your-mouth texture. A true Spanish delicatessen!
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 or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Ham Shoulder (Paleta) vs Jamón Serrano
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
Product of Spain. Jabugo (Huelva), Spain
Size
It can vary considerably and the average size is about 4.5 kg/10 lb.
INGREDIENTS
100% Iberian pork shoulder, sea salt, antioxidant E-301 (Sodium ascorbate), acidity regulator E-331 (Trisodium citrate), preservative E-252 (Potassium nitrate).
USE & CARE
No refrigeration needed. Store in a dry, cool 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.
DESCRIPTION
Our Whole Bone-In Ibérico Ham Bellota Pata Negra by Cinco Jotas is sourced from purebred Iberian pigs and cured to perfection. This Iberico ham offers an exquisite taste experience thanks to its marbled texture and complex, nutty flavors. Every slice is a true delight for the senses.
It is sourced from free-range 100% Iberian pigs. The pigs are acorn-fed, and thanks to the exercise these animals the fat is infiltrated into the muscles, obtaining one of the best Spanish cured meats.
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 or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Origin
Product of Spain. Jabugo (Huelva), Spain
Size
It can vary considerably and the average size is about 6-7 kg/13-15 lb
INGREDIENTS
100% Iberian pork, sea salt, antioxidant E-301 (Sodium ascorbate), acidity regulator E-331 (Trisodium citrate), preservative E-252 (Potassium nitrate).
USE & CARE
No refrigeration needed. Store in a dry, cool 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.
DESCRIPTION
Our whole Bone-In Ibérico Ham Shoulder by Fermin is sourced from 100% Iberian pigs raised on a grain-fed diet in the dehesa. This ham shoulder undergo a meticulous curing process for a minimum of 24 months using traditional methods to ensure their exquisite taste and tender texture.
The Iberian pigs are free-range lifestyle and their diet consists in a blend of grains, grass, roots, and everything nature provides, and together with their ability to accumulate healthy fat, contribute to its exceptional quality and uniqueness, with a delicious marbling effect. Each slice unveils a symphony of rich, nutty flavors that tantalize your palate. Perfectly presented on the bone, this shoulder is a masterpiece of Spanish cured meats, capturing the essence of Ibérico excellence.
Tasting notes
Bold color, intense aroma, pungent buttery flavor and very rich on the palate. Just one piece will create a memorable experience.
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 or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Ham Shoulder (Paleta) vs Jamón Serrano
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
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 4.5 kg/10 lb
INGREDIENTS
100% Iberico grain-fed pork ham shoulder, salt.
USE & CARE
No refrigeration needed. Store in a dry, cool 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.
DESCRIPTION
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 or jamonero, a special ham slicing 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
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 4.5 kg/10 lb
INGREDIENTS
100% Iberico acorn-fed pork shoulder, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
No refrigeration needed. Store in a dry, cool 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.
DESCRIPTION
The Whole Serrano Bone-In Ham Shoulder by Fermin is crafted with care from the finest pork and cured using time-honored methods to achieve its authentic and delicious taste.
Sourced from pigs raised in Salamanca (Spain), the unique conditions of the region results in a superior product. These pigs, older, heavier, and fattier than those from North Europe, ensure a more complex and flavorful experience for you.
Using artisanal methods and cured for a minimum of 18 months, each slice of our Paleta Serrana showcases the rich marbling and intense flavor indicative of authentic Spanish cuisine. Whether for casual gatherings or elegant affairs, this delicacy adds a touch of Mediterranean flair to any occasion.
Ham Shoulder (Paleta) vs Jamón Serrano
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.
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 or jamonero, a special ham slicing knife, and a bit of practice, that's it!
How to eat the Paleta Serrana?
Perfect to enjoy by itself, on a Spanish charcuterie board, tapa or to add into any breakfast, lunch or dinner recipe. Pairs great with a Spanish beer, Albariño wine and Ribera del Duero or Rioja red wines.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 4.5 kg/10 lb
INGREDIENTS
Pork shoulder, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
USE & CARE
No refrigeration needed. Store in a dry, cool 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.
DESCRIPTION
The classic among classics, the authentic Spanish Jamon Serrano. The most iconic Spanish cured meat, carefully crafted from premium Serrano pork, expertly cured and aged to perfection by Fermin.
This Spanish ham leg is rich in minerals and high in protein content, essential for our muscles and brain. The curation process infuses each slice with rich, savory notes and a melt-in-your-mouth texture.
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 or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Jamón Serrano vs Jamón Ibérico
The difference between Serrano Ham and Jamón Ibérico lies mainly in the breed of the pigs and the curing process. Jamón Serrano comes from white pig breeds, such as Duroc or Large White, and is primarily cured with salt, resulting in a mild and less complex flavor. In contrast, Jamón Ibérico comes from Ibérico pig breeds, which have a unique ability to infiltrate fat into the muscle, and are often fed on acorns and grass in dehesas, giving them a richer, more complex flavor and a smoother texture. Additionally, the curing process for Jamón Ibérico is generally longer, contributing to its superior quality and more elaborate flavor profile.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 7.5 kg/17 lbs
INGREDIENTS
Pork, salt, seasoning (sugar, sodium citrate, potassium nitrate, Sodium Nitrate).
USE & CARE
No refrigeration needed. Store in a dry, cool 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.
DESCRIPTION
The Whole Bone-In Ibérico Ham by Fermin comes from 100% Iberian pigs, a breed renowned for its unique ability to store healthy fat, resulting in a marbling effect that enhances both flavor and delicacy.
The pigs are raised in free-range conditions, enjoying a diet consisting of grains, grass, roots, and other natural elements, contributing to its exceptional quality. Each ham leg is cured for a minimum of 34 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage site.
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 or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Jamón Ibérico de Cebo vs Jamón Ibérico de Bellota
The difference between Jamón Ibérico de Cebo and Jamón Ibérico de Bellota lies mainly in the pigs' diet and the resulting flavor and quality of the ham. Jamón Ibérico de Cebo comes from pigs that are primarily grain-fed, resulting in a flavorful but less complex taste compared to Bellota. On the other hand, Jamón Ibérico de Bellota comes from pigs that are free-range and fed mainly on acorns (bellotas) and natural pastures, especially during the montanera season. This diet gives the Bellota ham a richer, more intense flavor, with a higher fat content that infiltrates the muscle, leading to a more tender and aromatic ham.
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 7 kg/16 lb
INGREDIENTS
100% Iberico grain-fed ham, salt.
USE & CARE
No refrigeration needed. Store in a dry, cool 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.
DESCRIPTION
Our Whole Jamon Iberico de Bellota by Fermin is sourced from purebred 100% Iberian pigs raised in the dehesa. Known as "Jamon Pata Negra", this Iberian ham is sourced from acorn-fed pigs and cured for an extended period to develop their distinctive flavor and exceptional marbling. The result is an exquisite ham with a velvety texture.
This is one of the biggest treasures of the Spanish gastronomy, in terms of flavor and nutritional properties, since it is rich rich in proteins 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 or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Origin
Product of Spain. La Alberca (Salamanca), Spain
Size
It can vary considerably and the average size is about 7 kg/16 lb
INGREDIENTS
100% Iberico pork acorn-fed, salt, sugar, trisodium citrate, potassium nitrate, and sodium nitrite.
USE & CARE
No refrigeration needed. Store in a dry, cool 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.
DESCRIPTION
Experience the exquisite flavors of our Whole Bone-In Ibérico Ham Shoulder by Covap, one of the most reputable cured meats producers in Spain.
Its succulent meat, enhanced by the infiltration of fat, boasts a soft texture and characteristic marbling that deliver a truly unique taste sensation. With a harmonious blend of sweet and savory notes reminiscent of acorns, honey, damp earth, and truffle, each bite offers an explosion of intense and distinctive flavors that will leave you craving for more.
Our Ibérico Ham Shoulder has undergone a lengthy and traditional aging process in our own natural drying rooms for a minimum of 18 months. These exceptional pieces are sourced from free-range 100% Iberian pigs, which graze on the lushest grass, wildflowers, thyme, broom, and sage, along with roots or mushrooms, all naturally available in the Dehesa. Additionally, for a balanced diet, they are also fed cereals.
The rich natural pastures of our grazing lands impart the meat with high levels of vitamins and natural antioxidants, resulting in a protein-rich and incredibly healthy product.
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 or jamonero, a special ham slicing knife, and a bit of practice, that's it!
Origin
Product of Spain. Los Pedroches (Córdoba), Spain
Size
It can vary considerably and the average size is about 4.5 kg/10 lb
USE & CARE
No refrigeration needed. Store in a dry, cool 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.
