Jamón Ibérico is recognized as the finest ham in the world. Each slice of beautifully cured ham is marbled and full of intense flavor. Serve these slices on a warm plate with a glass of your favorite wine.

Jamón Ibérico is an artisan ham, cured for over two years in the mountains of Spain. Over many months this special pork is transformed into an exquisite ham, with a mild saltiness and unrivaled flavor.

Jamón Ibérico is made from Ibérico pigs that are finished on a diet of grain. This makes this ham a step below the ultimate version of Spanish ham, the Jamón Ibérico de Bellota, which is from pigs finished on acorns. Those hams come from pigs who spend free-range time feasting in the 'dehesa' forests on tasty acorns, known as bellota.

This boneless Jamón Ibérico is cured for more than two years in the beautiful mountain village of La Alberca in the province of Salamanca. The cool dry air of this region caresses each ham under the watchful eye of Santiago Martín and his family at Jamones Fermín. Each ham is manually inspected to ensure it is the finest quality before it is shipped.

A boneless Jamón Ibérico is very easy to slice, or divide into pieces to be shared with friends or family. If you are using a mechanical slicer, we suggest you cool the ham down to nearly freezing (not totally frozen, which would damage the ham). This will allow you to slice very thin slices. Before serving, bring the ham up to room temperature to enjoy its full flavor. Store your ham in refrigeration, tightly wrapped in plastic.

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

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