Bone-in Jamón Ibérico Aged 24 Months
Spain’s most treasured Jamón Ibérico is made from the legendary “Pata Negra” pigs that are fed a diet of high-quality grain. These pigs are distinguishable by their black hooves and are native to Spain. Cured for 24 months by the masters at Embutidos y Jamones Fermin, the resulting jamón is dark ruby red with streaks of white fat adding flavour and texture to the slices. The delicious delicate flavour of this specialty dry cured ham is truly unsurpassed. Serve the ham at room temperature, carved into very thin slices, along with some great bread and a glass of red wine.
- Bone-in Jamón Ibérico dry-cured 24 months - minimum of 7 kg (15.4 lb.)
- Wood stand
- Carving knife
- Shipped in an insulated box with ice-pack
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