This Reserva jamón from Fermín is the gold standard for cured meats around the world. It comes from the iconic ‘pata negra’ (black footed) Ibérico pigs, who are allowed to roam free and feast on the acorns (bellota) scattered around the pastureland of western Spain. The meat is aged for four years in fresh mountain air, longer than other hams due to its high fat and antioxidant content from the Ibérico pigs’ acorn-filled diet. Carve very thin slices of this jamón from the leg and serve them at room temperature, allowing the sweet, nutty meat and marbled golden fat to melt on your tongue.

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.