Regular Price $699.99, save $100.00!

In the dehesas, an indigenous forest of southwestern Spain, the Ibérico pig, a descendent of the wild boar, still wanders free.  Popularly known as the Pata Negra or Black Hoof, the Ibérico.

Each Jamón Ibérico is cured for a minimum of 2 years in the home of Fermin, La Alberca.  One of the most beautiful mountain villages in the beautiful mountains of Castilla Y Leon, just south of Salamanca.  

Fermin brings the finest Spanish delicacies to the U.S. A true artisinal Spanish producer.  The whole bone-in ham weighs approximately 16 LBS each.

We strongly recommend using a stand to slice this properly. Instructional videos can be found online, or by clicking here.  

Shipping is an extra charge.

This will fit the Fermin wood Jamonero, available from Ibericousa.com