Featured across Spain at the finest restaurants and tapas bars, this type of artisanal Jamón Ibérico allows you to experience a taste of Spain's elite style of traditional cured ham.

In the mountain town of La Alberca, Embutidos y Jamones Fermín spends over two years curing these hams, which come from the same “pata negra” stock of Ibérico pigs as the Bellota hams, albeit with certain luxuries withheld.

The pigs are not finished on a free-range diet of natural acorns and therefore do not have the coveted 'bellota' distinction. They are fed a premium grain diet that produces a remarkable flavor, though one less rich and complex than found in the more rare 'Bellota' jamones.

These flavorful boneless hams are much easier to slice than the bone-in hams.

Boneless hams weigh approximately 8 1/2 pounds.

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