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Fermin Iberico Ham Pata Negra 4 Packages - (2oz Each)

Ibérico chorizo & ibérico salchichón & ibérico grain-fed loin . Chorizo and salchichón are cured for a minimum of 40 days and loin is cured for at least 70 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage..
Fermín recommends placing the plastic enclosure under warm running water (38ºC/100ºF) for 8-10 seconds. This will enhance the flavor and ease separation of the slices..

Ibérico Grain- fed Ham “Hand Carved Style” and Ibérico Grain- fed Loin. Gluten free. lactose free..
In this 50% line, we cross a 100% Ibérico pig with a 100% Duroc pig in compliance with the Iberico Quality Norm. As a result you will experience: Lower fat content with great visual fat marbling and great flavor, but milder than other categories.
This ham is cured for a minimum of 24 months, and the loin is cured for at least 70 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
Fermín recommends placing the plastic enclosure under warm running water (38ºC/100ºF) for 8-10 seconds. This will enhance the flavor and ease separation of the slices..

We are proud to bring the authentic Serrano in the US market, made from pigs born, raised, and processed entirely in Spain. Our pigs are older, heavier, and fattier than the pigs from North Europe. This is a guarantee of higher quality. It means a product tastier and more complex. This ham is cured for a minimum of 18 months, and the loin is cured for at least 70 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage..
Serrania Ham “Hand Carved Style” and Serrano Loin . Gluten free. lactose free..
Fermín recommends placing the plastic enclosure under warm running water (38ºC/100ºF) for 8-10 seconds. This will enhance the flavor and ease separation of the slices..

[ACORN-FED 75% IBERICO LOIN] This Acorn-Fed 75% Iberico Free Range Loin has been naturally cured for a minimum of 3 months in Sierra de Francia Mountain Range, a declared Biosphere Reserve by UNESCO.
[ANIMAL WELFARE AWARDS] Marcos Salamanca’s Iberico pigs are born and pasture-raised in the only Spanish farms awarded for their treatment to animals. Marcos Salamanca holds the Good Sow and Good Pig awards from animal welfare organization Compassion in World Farming.
[THE MOST FINELY-TUNED IBERICOS IN THE WORLD] Our production processes are based on age-old home recipes followed in handling Iberian breed pigs. To guarantee the optimum degree of ageing of each piece, our Technical Department measures and scores our meats according to over 12 different parameters..
[COUNTRYSIDE IBERICOS | PRODUCT OF SPAIN] Since 1965 we have produced the most refined Iberico products from our hometown of Sotoserrano, Salamanca for the most demanding palates. Now we are honored to finally offer our products in the US for friends and families to celebrate with the most precious meats of the Spanish gastronomy..