The texture and aroma of Fermin Iberico products are a result of a slow curing process in a unique environment. In this 50% line, the free range 100% Iberico is cross-bred with the 100% Duroc pig resulting in a 50% Iberico pig that is fed on grains, grasses, roots, and anything nature provides. The result offers a subtle and sophisticated taste in a format suitable for the everyday.
Lower fat content with great visual fat marbling.
Cured for 16 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.