Fermin Iberico Sliced Dry-Cured Ham (4 oz., 10 pk.)
- $ 224 88 224.88
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Why we love this
Grain-fed and dry-cured in the crisp mountain air, this melt-in-your-mouth Spanish splurge is sure to be the star of your holiday feast.
About this item
- Air-cured for a minimum of 36 months (3 years)
- Free-range Ibérico pigs from Salamanca, Spain
- Rich and complex flavors with melt-in-your-mouth texture
- Pairs well with dry red or white wines
Fermin's Ibérico ham is made from 100% purebred, free-range Ibérico pigs native to Salamanca, Spain. Popularly known as "Pata Negra" or "Black Hoof", the Ibérico pig is considered the best for producing high-quality, dry-cured hams with unsurpassed taste and aroma.
The ham is then covered in sea salt and air-cured with the natural breeze of the mountains near Salamanca, Spain. This process lasts for a minimum of 36 months (3 years). What you get is a rich, intense and even sweet flavor with beautiful marbling throughout the ham. Marbling is an indication of healthy fats, which have the same properties as olive oil and is high in oleic acid.
Fermin's Ibérico ham is without a doubt, the “King of the Ibéricos,” and is considered to be the jewel of Spanish gastronomy. Its intense and delicious aromas, delicate consistency and complexity, and long and buttery aftertaste make this Ibérico ham appreciated and recognized all over the planet.