jamón ibérico
Jamón Ibérico is one of Spain’s culinary treasures. The thin slices of ham have a deep, complex flavor, beautiful marbling and a surprisingly mild salt level. Once only available in Spain’s finest restaurants, you can now enjoy this incredible ham in your home.
Each jamón ibérico is aged in the cool mountain air for over two years in the beautiful village of La Alberca. Under the watchful eye of the ham masters at Jamones Fermín, the hams cure in special curing rooms, and eventually lose over 40% of their weight as much of the fat melts away.
This Jamón Ibérico is made from the pasture-raised cerdo ibérico black pigs that are fed a diet of grasses and high-quality grain (as opposed to acorns, or ‘bellota’). Cured for more than two years by the masters at Embutidos y Jamones Fermín, the resulting jamón is dark ruby red, with streaks of white fat adding flavor and texture to the slices.
Serve very thin slices on a warm plate to bring out the ham’s complex flavor, along with some good bread and a glass of fine red wine or a cool glass of dry sherry.
Fermín was the first Ibérico ham to earn entry into the U.S. Situated in the picturesque mountain village of La Alberca in the province of Salamanca, the curing rooms enjoy the ideal climate for curing exquisite hams.
2011 SOFI Silver Award Finalist at the Fancy Food Show in New York.
For storage and slicing instructions for whole hams, see this page.
NOTE: Hoof has been removed to conform to USDA standards.
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Ingredients
100% Ibérico pork ham, salt.
Nutrition Facts
Serving size 1 oz (28g). Servings per container varied. Calories 130. Calories from fat 100. Total fat 11g (17%), Saturated fat 4g (20%), Trans fat 0g (0%). Cholesterol 15mg (5%), Sodium 480mg (20%), Total carbohydrate 0g (0%), Dietary fiber 0g (0%), Sugars 0g, Protein 8g. Vitamin A <2%, Vitamin C <4%, Calcium <2%, Iron 2%. *Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
F.A.Q.
Jamón is Spain’s prized slow-aged ham, known for its deep red color, firm texture, and rich flavor.
Jamón should always be served at room temperature to enjoy its fullest flavor.
Keep it in the refrigerator in its original packaging for 2–3 months or until the best-by date.
A day or two before slicing, remove it from the packaging and let it sit uncut at room temperature on a ham holder or hang it using the rope provided.
Not at all—harmless white mold can appear on cured hams and may be removed with a cloth and olive oil.
They are amino acids formed during the aging process—common in premium hams and cheeses—and are completely safe to eat.
Place it on a ham holder in a cool, dark place and store for 6 to 8 weeks. Cover the cut surface with reserved fat, wrap in plastic, and drape with a light breathable cloth.
Only slice sections you plan to eat within a few days. Do not remove the fat or skin from unsliced parts—they protect the ham from drying out.
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