Fermín 50% Ibérico Sliced Ham (Jamón Ibérico)

Fermín’s thinly sliced dry-cured Iberian ham is slightly drier than Italian prosciutto—a sign that it’s been made properly—but never stringy or tough; rather, its higher fat content yields a tender consistency and intensely aromatic flavor: meaty, almost gamey, with a lovely background sweetness. Adhering to tradition, this Jamón Ibérico is cured for about 36 months with salt as the only preservative; a ham master decides by smell, sight and touch when the pork is perfectly cured.

[/description-break] Ingredients [/title] Ingredients: Ibérico pork ham, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrate

Allergens: Gluten-free, lactose-free [/accordion] Specifications [/title] Net Weight: 2 ounces

Place of Origin: Spain
[/accordion] CARE AND USE [/title] N/A [/accordions-break] Based in Salamanca, Spain, family company Fermín has been making traditional cured Ibérico meats for more than 60 years and was the first authorized exporter of Ibérico products to the United States.
[/banner_heading] The company’s white label meats—made from cross-bred 50% Ibérico and 50% Duroc pork—is an affordable introduction to the nutty, sweet and rich flavor of this famous Spanish delicacy. [/banner-text-break] Iberian ham is best consumed “neat” as a tapas, tucked into simple sandwiches (what the Spanish call bocadillos), folded into omelets with a little crumbly blue cheese or served over braised lentils or white beans. [/how-to-use-break]