Product Description

Jamon Iberico is Spain's passion and pride - at least where food is concerned! These Iberico hams come from a company called Jamones y Embutidos Fermin. Situated in the medieval village of La Alberca, literally at the top of a mountain, they cure their hams in the cool, dry air that filters through their family 'bodega'. It took ten years of dedicated effort, but they finally became the first company to export Iberico ham to the U.S. The word 'Iberico' refers to the noble black pig that is native to Spain. Related to the wild boars that still roam the mountains of Spain, they are taller than normal pink pigs, with a long pointed snout. They have the ability to pack on a tremendous amount of fat - a trait perfect for surviving the cold Spanish winter in the wild. Also perfect for creating an excellent ham. These pigs live a traditional barnyard life, enjoying grains and corn from the trough. Here they put on a thick layer of fat, up to several inches thick in some places. This is what allows the hams to be cured for multiple years without drying out. Here I should note that there is another ham that is called Iberico de Bellota. These are hams made from pigs that spent the last several months of their lives gorging on acorns out in the 'dehesa' oak forests. 'Iberico' is the type of pig - 'Bellota' literally means acorn and can only refer to pigs finished on acorns. Therefor this excellent 'Jamon Iberico' is not of the acorn fed variety. Now back to the ham. Extended curing is the secret to the Iberico ham's exceptional flavor (along with excellent genetics!) As the seasons change, from cool winter to warmer spring then to summer when much of the fat melts away, a profound change occurs, changing the raw pork into a much more noble thing. After two, sometimes three, cycles the ham is finished.