Boneless jamon iberico by Fermin

For those who aren't ready for a whole Ibérico jamon on its jamon stand in the kitchen, we recommend the boneless version.

Boneless jamon iberico by Fermin

$565.00 ($54.00/lb)

Out of Stock

Black ibérico (pata negra), cured for 24 months
Weight: 10-11 lbs.
30-50 servings, depending on appetite

If you're not ready for a full-sized jamon on-the-bone, consider this boneless ibérico. Like its bone-in counterpart, it costs less than the bellota (acorn-fed) jamones, but will still change the way you see jamon. Cured for one year, a ribbon of this jamon is a delight to the senses.

Fancy restaurants in Spain keep boneless Ibérico jamon in their refrigerator for their special dishes. They wrap thin slices around braised vegetables, serve it with wild mushrooms, interleave it with slices of fresh figs...the possibilities for its complex flavors are endless. The beauty of a boneless jamon is that you can keep it in the refrigerator and pull it out when needed. As they are cured, these jamones will last for months. Unlike Virginia jamon or Italian prosciutto (which is cured for a short time only), Ibérico jamon is cured for at least a year, giving it a firm texture that can be sliced paper-thin, especially with a machine slicer. Gluten-free.

“Back in 1995 I lived in Sevilla for a year. Your jamón ibérico is the best I have tried since those days. Thank you so much. ”

–Darren P., San Francisco CA, United States
  Read more reviews...