Iberico Shoulder (10-11) by Fermin



  • This is a 50% line; Fermin crosses a 100% Ibérico pig with a 100% Duroc. 
  • Lactose-Free.
  • Cured for 24 Months Using Artisanal Methods in La Alberca, Spain.
  • Lower Fat Content with Great Visual Fat Marbling.
  • The light salty flavor is more earthy.

Traditional ham is made using man-made nitrates, which gives a distinctive ham flavor and gives it a longer shelf life.

With Fermin's ham, you may notice a gray tinge to your ham once it has been open for around 7-10 days. This process is normal as the natural nitrates begin oxidizing. The ham is still safe to eat. The taste of natural ham is a little less salty and with an earthy flavor.

 Cutting of the ham: remove the layer of fat from the top and the sides of the jamón/ham until the meat is exposed. Trim the fat as you slice. Cut small, skinny slices, including some of the fat that holds much of the flavor. Remember to slice downwards with the knife.