- USDA inspected from Fermin
- Bone-in ~ 15lbs, cured up to 24 months
- ‘Pata negra’ Iberico, black-footed pigs

NOTE: Your traditional Bone-In Jamón Iberico ham is an exquisite and costly product. Therefore your final price will be calculated to correspond to its exact weight. Since Bone-in hams weigh on the average about 15 lb. and the per pound cost is $52/lb, the final price will be about $800, depending on the final weight.
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This is the type of Jamón Ibérico most commonly served in Spain. It is made from the wonderful cerdo ibérico pigs that are finished on a diet of grain, not on acorns. Since these hogs were born a little bit too early or too late in the season, they aren't as lucky as their cousins who spend free-range time in the dehesa forests.   (more info)

- USDA inspected from Fermin
- Bone-in ~ 15lbs, cured up to 24 months
- ‘Pata negra’ Iberico, black-footed pigs

NOTE: Your traditional Bone-In Jamón Iberico ham is an exquisite and costly product. Therefore your final price will be calculated to correspond to its exact weight. Since Bone-in hams weigh on the average about 15 lb. and the per pound cost is $52/lb, the final price will be about $800, depending on the final weight.
-----

This is the type of Jamón Ibérico most commonly served in Spain. It is made from the wonderful cerdo ibérico pigs that are finished on a diet of grain, not on acorns. Since these hogs were born a little bit too early or too late in the season, they aren't as lucky as their cousins who spend free-range time in the dehesa forests.

This, the regular Jamón Ibérico, comes from the same genetic stock as the premium Ibérico Bellota ham: both are 'pata negra' hams from certified Iberian hogs, sacrificed and cured in the village of La Alberca by Embutidos y Jamones Fermín.

This Bone-In Jamón Ibérico is cured for approximately 24 months, rather than up to 36 months for the rarer Bellota cousin.
  (less info)