Jamón Ibérico is the most widely-served type of jamón in Spain. It has a deep red color and full flavor, a premium ham cured for over two years.

We offer in two types of Jamón Ibérico - this, the regular Ibérico, as well as the premium 'bellota' ham. Both hams come from the same genetic stock: both are 'pata negra' hams from certified Ibérico hogs, sacrificed and cured in La Alberca by Embutidos y Jamones Fermín. The only difference is that normal Jamón Ibérico is not free-range and acorn-fed like the exquisite bellota hams.

It is an artisan ham, but is more widely available, and therefore more affordable than the premium bellota. Typically, these Ibérico hams cure for over two years, rather than 36 months for the rare Jamón Ibérico de Bellota.

Each ham weighs approximately 14-16 pounds.

For storage and slicing instructions for whole hams, see this page.

NOTE: Hoof has been removed to conform to USDA standards.