 Iberico pork, salt, seasoning (sugar, potassium nitrate and sodium nitrite.) USDA inspected.
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Sliced Jamon Iberico
True Iberico Ham by Fermin - 4 oz$24.95 / JM-23 4 ounces - 112g
SALE PRICE: $22.50 |
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- 'Pata Negra' Iberico Ham
- Thinly sliced from Whole Hams
- Deep maroon color
- Cured in the mountains of La Alberca, 36 months
Jamon Iberico is Spain's passion and pride - at least where food is concerned! These paper-thin slices of native Spanish ham are packed with flavor: sharp like a cured Manchego cheese, with a sweetness similar to a good red wine. Due to the richness of the ham, this package of slices will feed several people. (more info)
- 'Pata Negra' Iberico Ham
- Thinly sliced from Whole Hams
- Deep maroon color
- Cured in the mountains of La Alberca, 36 months
Jamon Iberico is Spain's passion and pride - at least where food is concerned! These paper-thin slices of native Spanish ham are packed with flavor: sharp like a cured Manchego cheese, with a sweetness similar to a good red wine. Due to the richness of the ham, this package of slices will feed several people. The word 'Iberico' refers to the noble black pig that is native to Spain. Related to the wild boars that still roam the mountains of Spain, they are taller than normal pink pigs, with a long pointed snout. These pigs live a traditional barnyard life, enjoying grains and corn from the trough. Here they put on a thick layer of fat - up to several inches thick in some places! This extra fat is what allows the hams to be cured for multiple years without drying out. Extended curing is the secret to the Iberico ham's exceptional flavor (along with excellent genetics!) As the seasons change, from cool winter to warmer spring then to summer when much of the fat melts away, a profound change occurs, changing the raw pork into a much more noble thing. After two, sometimes three, cycles the ham is finished. The final result creates a powerful and delicious combination of tastes. These Iberico hams come from a company called Jamones y Embutidos Fermin. Situated in the medieval village of La Alberca, literally at the top of a mountain, they cure their hams in the cool, dry air that filters through their family 'bodega'. It took ten years of dedicated effort, but they finally became the first company to export Iberico ham to the U.S. (close) |
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