FERMÍN Jamón Iberíco-Cebo, Bone-In
FERMÍN Jamón Iberíco-Cebo, Bone-In

FERMÍN Jamón Iberíco-Cebo, Bone-In

Regular price$765.00

One notch above serrano ham, this jamón ibérico-cebo is one of the most premium cuts of dry cured meat in Spain, if not the world! To produce this amazing ham, Fermín cross breeds a 100% Ibérico pig with a 100% Duroc pig, which helps make this world-class leg of jamón a bit more economical in value. This bone-in jamón is packed with delicious, marbly fat and is visually stunning. Aged for no less than 24 months, this labor of love is ready to garnish your best charcuterie boards or jamón central events! 

Fermin is based in La Alberca, Spain. It’s pigs roam in a natural reserve within those lands that is now considered a World Heritage site. Protected nature that is designated to produce some of the finest quality jamón.

Need some carving tips?  Check out our video with Bon Appetit.


  • Size: 16-18lbs
  • Region: Castilla y León
  • Perishable - Select Expedited Shipping
    Expedited shipping required to areas outside of Tri-State zone. Refrigerate upon arrival.

Thinly slice your jamón ibérico-cebo to around the size that would fit onto your tongue in one bite. Neatly arrange your premium 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.

Make sure to store your jamón in a cool and dry place away from direct sunlight. Don't worry about keeping it in a fridge. Once you open your jamón to start carving it, ensure you tightly wrap it with plastic wrap and cover it with a cloth when you put it away (in the event you don't finish it.) Once your jamón is opened, it can typically last for around 1-2 months, but that will depend on how well it has been stored and preserved!

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.

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