• Spanish Jamón Ibérico, known as the “black hoof” pig
• Free range, humanely raised pig
Jamón Ibérico is a cured ham product unique to anything else on the market. Spain’s treasured jamón Ibérico is becoming increasingly popular because of its complex flavour profile and stunning ruby red colour. The delicate texture and marbling of the fat is prevalent in every slice of each cured leg. The Ibérico pigs are a special cerdo breed that can only be found in Spain. Jamónes Fermin humanely raises these pigs in open pastures and feeds them a diet of high-quality grain for the last few months of their life. This artisanal ham is cured in the mountains of Spain to develop qualities that can only be achieved by the regions changing climate patterns and weather systems. The legs are cured for approximately two years to transform them into a quality product. Time and care allows the jamón to develop richness in flavour without being overly salty when finished. The boneless Ibérico is most convenient for both at home and in professional kitchens. Wrapped and stored properly in the refrigerator, jamón Ibérico can last for months. The boneless Ibérico is easy to slice, especially when cold and can be divided as gifts and re-vacuum sealed for later use. Sliced jamón Ibérico stands out beautifully on a charcuterie board or next to a cheese platter. It pairs nicely with cold dry sherry or a bold Spanish red wine.
Size: 5 kg (approx.)
Ingredients: Pork, salt, seasoning (sugar, sodium citrate, potassium nitrate, sodium nitrate)
Ingrédients: Porc, sel, assaisonnement (sucre, citrate de trisodium, nitrate de sodium, nitrate de potassium)