- Acorn-fed, free-range
- The world’s finest ham
- Slice thinly and serve at room temperature
- Holder not included
- USDA approved
We have been on a quest for the very finest of all hams, Jamón Ibérico de Bellota, since we started our business. Like the Beluga caviar or Kobe beef, “Jamón Ibérico de Bellota” is the ultimate of its kind.
In the picturesque mountain village of La Alberca are the curing rooms of Embutidos y Jamones Fermín, where these premiere Jamón Ibérico de Bellota hams are cured for over two years in the fresh mountain air. The jamones lose about 40 percent of their weight as much of the fat melts away, leaving the hams to slowly transform into masterpieces of full, complex flavor.
The free range Ibérico pigs live a happy life in the dehesa rangeland of western Spain, eating wild grasses and a huge quantity of sweet acorns. The deep red Ibérico pork and this unique diet are the raw materials for this finest of hams.
To enjoy it to its fullest, serve your Jamón Ibérico de Bellota thinly sliced on a warm plate with a fine glass of wine.
This boneless ham contains fat that is mono-unsaturated, which is similar to healthy olive oil. These Jamón Ibérico hams are best served as works of art—perched handsomely on a traditional holder, and carved into very thin, delicate slices. The boneless variety is especially well-suited for slicing and creates a minimum amount of waste, which is perfect for the novice carver.