- By Embutidos y Jamones FermÃn
- Pata Negra - cerdo iberico pig
- Cured for 24 months
- Approx. wt. 7.5 Kilos bone-in whole ham
- Vacuum Packed and Gift Wrapped
This is the type of Jamón Ibérico most commonly served in Spain. It is made from the native cerdo ibérico black-footed pigs that are fed a diet of high-quality grain (as opposed to acorns, or bellota). Cured for 24 months by the masters at Embutidos y Jamones Fermín, the resulting jamon is dark ruby red, with streaks of white fat adding flavor and texture to the slices. Serve at room temperature very thinly sliced along with some good bread and a glass of dry sherry. (more info)
- By Embutidos y Jamones FermÃn
- Pata Negra - cerdo iberico pig
- Cured for 24 months
- Approx. wt. 7.5 Kilos bone-in whole ham
- Vacuum Packed and Gift Wrapped
This is the type of Jamón Ibérico most commonly served in Spain. It is made from the native cerdo ibérico black-footed pigs that are fed a diet of high-quality grain (as opposed to acorns, or bellota). Cured for 24 months by the masters at Embutidos y Jamones Fermín, the resulting jamon is dark ruby red, with streaks of white fat adding flavor and texture to the slices. Serve at room temperature very thinly sliced along with some good bread and a glass of dry sherry. (close) |
