The cure masters at Fermín are committed to making hams of the highest quality. They are now offering the only USDA Certified Organic Jamón Ibérico de Bellota in the world. This exceptional jamón is marbled with rich acorn-flavored fat that melts in the mouth.

Made with just Ibérico pork and salt, this bone-in Jamón Ibérico de Bellota is a pure masterpiece. Carve paper thin slices and serve on a warm plate. This ham is best savored by itself, accompanied by a glass of fine wine.

One hundred percent pure-breed Ibérico pigs are raised on wild pasture, foraging for grasses and herbs and drinking from mountain streams. In the fall they feast on sweet acorns, which infuse the ham with a deliciously nutty flavor. The acorns are rich in antioxidants, allowing the pork to be cured for years with very little salt.

The hams are hung to age in the picturesque mountain village of La Alberca. As the seasons come and go, the Fermín ham master opens and closes shutters in the curing house to regulate the fresh mountain air. Meanwhile, complex chemical changes create the flavor compounds that make this ham so remarkable.

When you receive your Organic Jamón Ibérico de Bellota, remove the wrapping and allow it to breathe in a cool, dry place. You can safely store the ham this way for months. A small amount of harmless mold may appear on the surface; simply wipe it away with a clean cloth and a bit of sunflower oil. When you are ready to enjoy your ham, secure it in a ham holder so that you can safely slice it with a sharp jamón knife. See our website for slicing instructions.

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

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