One notch above serrano ham, this jamón ibérico-cebo is one of the most premium cuts of dry cured meat in Spain, if not the world! To produce this amazing ham, Fermín cross breeds a 100% Ibérico pig with a 100% Duroc pig, which helps make this world-class leg of jamón a bit more economical in value. This bone-in jamón is packed with delicious, marbly fat and is visually stunning. Aged for no less than 24 months, this labor of love is ready to garnish your best charcuterie boards or jamón central events! 

Fermin is based in La Alberca, Spain. It’s pigs roam in a natural reserve within those lands that is now considered a World Heritage site. Protected nature that is designated to produce some of the finest quality jamón.

Need some carving tips?  Check out our video with Bon Appetit.