FERMÍN Ibérico de Cebo Ham Pre-Sliced
Product image of a pack of pre-sliced jamón ibérico from the brand of Fermin.
FERMÍN Ibérico de Cebo Ham Pre-Sliced
FERMÍN Ibérico de Cebo Ham Pre-Sliced

FERMÍN Ibérico de Cebo Ham Pre-Sliced

Regular price$17.50

World-class sliced jamón ibérico. What many consider the crown jewel of ibérico meats and Spanish gastronomy. Aged for up to 24 months, this product is truly special.

The pigs used for Fermín's jamón ibérico are the special breed of ibérico pig, indigenous to Spain. Raised in Spain and fed a diet of high-quality grain and acorns, these pigs produce a jamón that is ruby red in color, rich in flavor with beautiful marbling and buttery accents. 

Dry Cured. Ready to Eat. All pork product. Imported from Spain.

  • Size: 2oz
  • Region: Castilla y León
  • Perishable - Expedited Shipping Recommended
    Expedited shipping required to areas outside of Tri-State zone. Refrigerate upon arrival.

Neatly arrange your pre-sliced jamón ibérico-cebo on a serving plate or charcuterie board. Its rich flavor deserves to be enjoyed on their own -- serve alongside picos artesanos or toasted bread with a touch of olive oil. You can also add it to an open face toast with grated tomato, garlic and olive oil.

Store your Spanish charcuterie in the refrigerator. It's best to keep it wrapped tightly in plastic wrap or in airtight containers to prevent them from drying out or absorbing odors from other foods. Charcuterie is also best enjoyed at room temperature, so remember to remove it from the refrigerator about 30 minutes before serving to allow it to come to the desired temperature. This will allow all of its delicious flavors and textures to develop fully!

FERMÍN, a distinguished brand from Spain, holds the honor of being the first to introduce the Ibérico ham to the United States. Hailing from Salamanca, Spain, FERMÍN meticulously sources its meat from a special breed of Iberian pigs known for their exceptional flavor and marbling. Their commitment to traditional craft methods and the art of curing has made them a key player in the world of Ibérico meats.

Recently viewed