 Iberico de bellota pork, Salt, Seasoning (Sugar, Potassium Nitrate and Sodium Nitrite.) USDA inspected.
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Sliced Jamon Iberico de Bellota
Acorn-fed Free-range Iberico by Fermin - 4 oz$49.95 / JM-52 4 ounces - 112g |
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Average Customer Rating: 5 out of 5
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- From acorn-fed, free-range pigs
- Full, unparalleled rich flavor
- Carefully sliced into most, thin strips
Jamon Iberico de Bellota is the world's finest ham. Free-range, acorn-fed Iberico pigs are cured for two years in the mountains near Salamanca. We then slice the hams here in the U.S. every week so that you have the freshest, most flavorful slices for your home.These slices of Jamon Iberico de Bellota come from the ham, or back leg, of an acorn finished Ibérico pig. While you can also try the sliced 'paleta', or shoulder, the jamon is the most prized because it is cured twice as long and has a more complex, intense flavor. (more info)
- From acorn-fed, free-range pigs
- Full, unparalleled rich flavor
- Carefully sliced into most, thin strips
Jamon Iberico de Bellota is the world's finest ham. Free-range, acorn-fed Iberico pigs are cured for two years in the mountains near Salamanca. We then slice the hams here in the U.S. every week so that you have the freshest, most flavorful slices for your home.These slices of Jamon Iberico de Bellota come from the ham, or back leg, of an acorn finished Ibérico pig. While you can also try the sliced 'paleta', or shoulder, the jamon is the most prized because it is cured twice as long and has a more complex, intense flavor. Serve your jamon at room temperature with crusty bread and a fine wine. You will be able to see that it is truly 'bellota' by the way the mono-unsaturated fat glistens on each slice of ham. Jamon Iberico de Bellota comes from Iberico pigs that range freely across southwestern Spain, consuming huge amounts of acorns ('bellotas' in Spanish). This wonderful combination of diet and exercise, along with expert dry-curing, creates what many connoisseurs call the finest (and healthiest) ham in the world. Our Jamon Iberico de Bellota is carefully cured by Embutidos y Jamones Fermín in the medieval mountain village of La Alberca, where cool mountain air filters through the ham drying rooms, creating the perfect conditions for an exceptional ham. (close) |
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