Ibérico de Bellota Bone-In Reserva Jamón - Fermín - FREE SHIPPING!

Ibérico de Bellota Bone-In Reserva Jamón - Fermín - FREE SHIPPING!

Bone-in 100% Ibérico Breed, Acorn-Fed and Free-Range

Item: JM-76 |

US Only |

All Natural




  • Acorn-fed, free-range
  • Aged over 4 years
  • Cured in the mountain village of La Alberca
  • Rich, nutty flavor
  • USDA inspected
  • Holder not included
  • See Video tab for slicing instructions
  • Size - 15-16.5 pounds

From the beautiful village of La Alberca comes this intensely flavorful ham that is carefully aged in the cool, clean mountain air. Special Ibérico pigs only found in Spain are raised outdoors where they wander the countryside eating sweet acorns ('bellotas' in Spanish). The hams are then salted and cured for an astonishing four years. The result is a masterpiece of flavor, a truly special ham to be savored like the finest caviar.

This Reserva Jamón Ibérico de Bellota by Fermín is intensely flavorful, and each ham is marbled with fat that literally melts in your mouth. The best way to enjoy Jamón Ibérico de Bellota is by tasting slices cut directly from the ham, when all of the flavors and textures are at their finest. Mounted in a sturdy ham holder, this jamón is a stunning centerpiece to parties and family gatherings.

The ancient dehesa rangelands of western Spain is where black hoofed (pata negra) Ibérico pigs wander the countryside, feasting on the sweet encina acorns, as well as wild herbs and grasses. Each pig eats eats so many acorns during the fall that they more than two pounds of weight every day. The acorns are full of antioxidants that allow the pork to be cured for extended periods with very little salt. Plus the acorns add a sweet, nutty flavor.

The hams are hung to dry in the beautiful mountain village of La Alberca. As the seasons change and the temperature rises, the ham is bathed in rich, flavorful fat as it melts away. Meanwhile, the salt and time transform the pork into ham, a wonderful combination of flavors. Every day the Fermín ham master opens and closes shutters in the curing house to allow in fresh mountain air. This makes sure that just the right temperature and humidity are sustained to create the perfect ham.

When your Jamón Ibérico de Bellota arrives, it is best to unwrap the ham and let it breathe in a cool, dry place for a day or two before slicing. When you are ready to slice the ham, be sure to use a sturdy ham holder and a very sharp jamón knife so that you can cut perfect slices safely. Included are slicing and care instructions.

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

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

You May Also Need