FERMÍN Jamón Ibérico de Bellota - Bone In (48 month aged)
The King of ibérico ham. The jewel of Spanish gastronomy. This beautiful bone-in jamón is made from a free range, 100% ibérico pig and aged for 48 months. This amazing species of pig nearly doubles its weight during the "Montanera" season (which happens from October through February) eating exclusively acorns and grass. This provides it with an amazing buttery and nutty flavor, packed with delicious marbly fat that will melt in your mouth upon contact. This ham is truly an out of this world gastronomic experience.
We can't wait for you to try.
This ham has free ground shipping.
Need some carving tips? Check out our video with Bon Appetit.
Looking for a jamón stand? Check out our collection.
- Size: 16-18lbs
- Region: Castilla y León
Perishable - Select Expedited Shipping
Expedited shipping required to areas outside of Tri-State zone. Refrigerate upon arrival.
Slice your jamón ibérico de bellota thinly and around the size that would fit onto your tongue in one bite. Neatly arrange your world-class jamón ibérico de bellota 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 make a premium bocadillo by adding this to a baguette.
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.