Jamon Iberico de Bellota Ham

Fermin’s jamón ibérico de bellota is the pinnacle of Spain’s cured ham tradition, made from free-range Ibérico pigs that roam the dehesa woodlands and feast on acorns during the montanera season. This acorn-rich diet, combined with the breed’s unique ability to store fat within the muscle, creates exceptional marbling that melts effortlessly on the tongue. Cured slowly in the mountain air of La Alberca, Salamanca, the ham develops deep, complex flavors—nutty, buttery, and lingering with notes of toasted hazelnut and warm spice.

These wafer-thin slices are ready to serve and are best enjoyed at room temperature so the fat softens and the aroma fully blooms. Jamón ibérico de bellota needs little embellishment: lay it over warm bread rubbed with tomato, pair with a handful of Marcona almonds, or serve on a charcuterie board with aged sheep’s milk cheeses. A warm plate and a drizzle of fine extra virgin olive oil can elevate it even further.

Fermin, established in 1956, was the first producer authorized to export Ibérico ham to the United States. Their curing cellars lie in a UNESCO Biosphere Reserve where climate, tradition, and generational expertise meet to produce some of the world’s most sought-after charcuterie.

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