Jamón Iberico Pata Negra shoulder by Fermin. Acorn fed, 48 months. Whole leg, bone in.
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This ham is known as the Queen of the Ibericos. Made from a free-range, 100% Iberico black pig hence its name. During the Montanera season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most prestigious ham in the world. Air cured for 48 months using artisanal methods in La Alberca, in Salamanca Spain, a Natural Reserve declared a World Heritage. Arguably the best ham in the world, it does not come cheap but once you have your first bite, you will understand it is worth every penny. It lives in the realm of the ephemerous gastronomic elite the likes of thirty-year-old single malts, truffles, caviar, Wagyu beef and others. It is not perishable, as it has been hanging in a cellar for four years. It can be kept at room temperature on your kitchen counter. Perfect for parties. This is the front leg of the animal. It is called “paleta” in Spain, it sports less meat than the hind leg and a friendlier price tag. Good if you want a shorter Iberico Pata Negra experience. Gluten and lactose-free.