Jamon Iberico - Bone-In

Fermin’s bone-in Jamón ibérico brings the unmistakable depth and elegance of Spain’s most iconic ham to your table. Crafted from Ibérico pigs — an ancient breed native to the Iberian Peninsula — this ham is celebrated for its beautiful marbling, silky texture, and lingering, savory-sweet flavor. With months of slow curing in the pure mountain air of La Alberca in Salamanca, the ham develops nutty notes, hints of warm spice, and an aroma that is rich and intoxicating. Served in translucent, razor-thin slices, the fat softens on the tongue, unfolding layers of flavor that only true Ibérico can deliver.

Jamón ibérico differs from jamón serrano not only in its longer curing and deeper flavor, but in the breed itself. Ibérico pigs store fat within the muscle, creating the marbling that melts during slicing and gives the ham its signature texture. Even when compared to grain-fed varieties, the character of Ibérico stands apart—more complex, more aromatic, and unmistakably luxurious.

This whole, bone-in format is the traditional centerpiece of Spanish celebrations and culinary gatherings. Carve tableside for an unforgettable presentation, or mount it in a jamonero stand for precise hand-slicing. Serve at room temperature with pan con tomate, roasted nuts, or simply by itself with a glass of wine. A warm plate, a sharp carving knife, and a patient hand will reward you with a transcendent ham experience.

Fermin, founded in 1956, was the first Spanish producer permitted to export Ibérico ham to the United States. Their curing cellars—located in a UNESCO-protected biosphere reserve—offer the perfect environment for traditional, natural aging that respects the heritage of Spanish charcuterie.

• Pairings: Rioja Reserva, Ribera del Duero, Amontillado Sherry, aged Manchego, Idiazábal, Marcona almonds.