• 'Pata negra' Ibérico, from native black pigs
• USDA inspected from Jamones Fermin in Spain
• Bone-in, approx 15 lbs, cured up to 24 months
• Holder not included

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. (more info)

• 'Pata negra' Ibérico, from native black pigs
• USDA inspected from Jamones Fermin in Spain
• Bone-in, approx 15 lbs, cured up to 24 months
• Holder not included

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 native cerdo ibérico black-footed pigs that are fed a diet of high-quality grain (as opposed to acorns, or bellota). Cured for 24 months by the masters at Embutidos y Jamones Fermín, the resulting jamon is dark ruby red, with streaks of white fat adding flavor and texture to the slices. Serve at room temperature very thinly sliced along with some good bread and a glass of dry sherry.

(close)