Fuente Jamon Ibérico Bone In 36 Month / Jambon ibérique salé à sec avec os
• Commonly referred to as Pata Negra
• Diet of high-quality grains
• Humanely raised
Jamón Ibérico, also known as Pata Negra or Black Hoof, is considered one of the most delicious cured hams in the world and one of Spains best kept treasures. The Ibérico pigs are native to the south and south west regions of Spain. Along with grazing on grass and other plants the pigs are raised on a diet of high-qualtiy grains. The process of curing these hams from butchering, to salting, to hanging, is done with the utmost attention to detail.
This artisanal ham is cured in the mountains of Spain in specially designed curing rooms that expose the legs to the changing climate of this region. This process lends unique characteristics to the meat when the process is complete. In the end we are graced with a bold ruby red coloured Jamón that is rich in taste!
Jamón Ibérico should be sliced paper thin and always be served at room temperature. It is a welcome addition to any charcuterie board, and is great on a bocadillo. If wrapped well and stored in a cool, dry place your Jamon can last for several months.
Size: 8.0 - 8.5 kg (approx.)
Ingredients: Ibérico Pork, salt
Ingredients: Porc ibérique, sel
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