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Produced by Fermin (pronounced Fair-meen) in Salamanca, Spain, this jamon is known worldwide for its consistent top quality and delicate, sweet flavor. The black-footed pigs this jamon 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 jamon 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 Jamon 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 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.