This boneless “mountain ham” from Fermín has been traditionally aged in the mountains of western Spain for more than a year, giving it a beautiful mild saltiness and savory meatiness. It should be stored in the refrigerator, wrapped in plastic or butcher paper, to keep it at its best. Slice the jamón right out of the refrigerator, but bring it to room temperature before serving in order to get the best flavor and texture of the meat.

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.