Boneless jamon Iberico de bellota by Fermin
This is the boneless version of what chefs, gourmets, and food critics around the world call hands-down the world's finest ham.
Black ibérico (pata negra), free-range, cured for 36 months
Diet of acorns (bellotas) and other wild plants
Weight: 9 lbs.
30-50 servings, depending on appetite
Free-range Ibérico de bellota ham is, quite simply, the best ham there is. This is a boneless ham that can be stored in the refrigerator.
Produced by Fermin (pronounced Fair-meen) in Salamanca, Spain, this ham is known worldwide for its consistent top quality and delicate, sweet flavor. The black-footed pigs this ham is made from are free-range, roaming Spain's extensive Holm oak forests in search of acorns (bellotas) and wild herbs. The pigs' diet and active lives lend themselves to firm, well-marbled ham that is a treat for all the senses: delicious to taste and smell, wonderful to see, solid to touch and with a soft swish as you slice off the first layer of fat to reveal the ruby red flesh beneath. You cannot help but close your eyes when you slowly melt the fat with the warmth of your mouth and savor the rich, nutty and salty flavors. Don't worry. Due to it's acorn diet, Iberico Ham is very high in monounsaturated fats which is supposed to lower your LDL cholesterol and raise HDL cholesterol. That's a good thing!
The beauty of a boneless ham is that you can keep it in the refrigerator and pull it out when needed. As they are cured, these hams will last for months. Unlike Virginia ham or Italian prosciutto (which is cured for a short time only), Ibérico ham is cured for at least a year, giving it a firm texture that can be sliced paper-thin, especially with a machine slicer.
Need help? See our guide to Choosing a ham
“I just had to put pen to paper to tell you that this is possibly the very best bellota ham I have ever tasted. My wife and I first tasted real, top quality Spanish ham over 20 years ago on a visit to Sevilla in a little bar in the old town and nothing I have tasted since then has been quite the same. But I must say I think this Jamon Iberico de Bellota is perhaps even better than I remember in Sevilla. ”
–Tom Devalera, London NW3, United Kingdom
Read more reviews...