This bone-in jamón, made from Spanish ‘pata negra’ pigs who have been fed high-quality grain throughout their lives, has been cured in the mountain air of western Spain for more than two years. Its deep ruby red meat is complex, nutty, and mildly salty, with beautiful streaks of white fat that melt on the tongue. Since the jamón is still on the bone, it can be stored on the counter in a cool, dry place and carved whenever you have guests – or just want a little snack. We recommend slicing it very thinly and serving it at room temperature alongside a glass of sherry, like a Fino or Amontillado.

Fermín, founded in 1956 by Fermín Martín, continues to be owned and operated by the Martín family with the same traditional techniques and artisanal methods as when the company first started. It is located in picturesque La Alberca, a small town in the western Spanish province of Salamanca, a region with a long history of jamón production. Along with support from José Andrés, Fermín became the first jamón producer to import to the United States in 2008.

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