Fermin’s bone-in Jamón Ibérico de Bellota is a true masterpiece of Spanish gastronomy. Weighing approximately 16 pounds and cured for an exceptional 4 years, this whole leg comes from 100% Ibérico pigs raised free-range in the dehesa woodlands of Salamanca. During the montanera season (October–February), the pigs feast on acorns, wild herbs, and grasses, developing the rich intramuscular marbling and distinctive nutty flavor that define de bellota quality—the highest tier of Ibérico ham.
Slowly aged in the mountain air of La Alberca, a natural UNESCO-protected reserve, the leg develops an elegant mahogany color, deep complex aroma, and silky fat that melts at room temperature. Slicing by hand from the bone unlocks an unmatched sensory experience: notes of toasted hazelnut, warm spice, and wildflowers, followed by a long, savory finish. This is the format preferred by master cortadores and Michelin-level restaurants around the world.
Serve hand-carved slices on a warm plate for optimal texture and flavor. To carve, secure the ham in a jamonero stand and use a long, flexible jamón knife to slice thin ribbons parallel to the bone. Store in a cool place, covered with a piece of its own fat or plastic wrap to preserve moisture.
Founded in 1956, Fermin was the first producer authorized to export Ibérico pork to the United States. Still family-owned, they continue to cure all of their hams in the Sierra de Francia, upholding the artisanal traditions that have made their name synonymous with excellence in the world of Ibérico.
Pairings: Tempranillo, Rioja Reserva, Amontillado sherry, or Brut cava.
Ingredients: Iberico de Bellota Pork, Salt, Seasoning (Sugar, Trisodium Citrate, Potasium Nitrate, Sodium Nitrite)
Nutritional information coming soon