Fermin’s boneless jamón ibérico de bellota represents the highest expression of Spain’s legendary cured ham tradition. Sourced from 100% free-range Ibérico pigs that roam the dehesa woodlands of Salamanca, these animals double their weight during the montanera season (October–February) as they feast on acorns and wild herbs. This acorn-rich diet infuses the meat with exceptional depth, resulting in what is widely considered the most luxurious pork on earth.
Cured for an extraordinary 48 months in La Alberca — a natural reserve and UNESCO-protected heritage site — this ham develops deep mahogany color, an intense nutty aroma, and lush marbling. Each slice delivers a buttery, savory richness with lingering notes of roasted nuts and wildflowers, coating the palate with a flavor profile that is bold, complex, and unforgettable.
Because this piece is boneless, it is ideal for effortless slicing at home or on a mechanical slicer. Chill until firm (but not fully frozen) for ultra-thin slices, and always bring the ham to room temperature before serving to allow its full aroma and silkiness to emerge. Present on a warm plate and enjoy with fino sherry, Tempranillo, or sparkling cava.
Founded in 1956, Fermin is the first producer ever authorized to export Ibérico pork to the United States. Still family-run, they cure their hams naturally in the mountain air of the Sierra de Francia, continuing artisanal methods passed down for generations. Every ham is inspected by hand to ensure it meets the highest standards befitting de bellota status.
Pairings: Tempranillo, Rioja Reserva, Amontillado sherry, or Brut cava.
Ingredients: iberico pork, salt, seasoning (sugar, trisodium citrate, sodium nitrite, potassium nitrate)
Nutritional information coming soon